Beef Tenderloin with Kumara Soufflé & Black Truffle Jus

Name: Beef Tenderloin with Kumara Soufflé & Black Truffle Jus
Cuisine: New Zealand
Ingredients: 800 g Beef tenderloin (trimmed); 600 g Kumara (cooked & mashed); 6 Eggs (separated); 60 g Butter; 30 g Plain flour; 200 ml Milk; 1 tbsp Black truffle oil; 400 ml Beef stock; 150 ml Red wine; 4 Shallots (finely chopped)

A recipe from New Zealand.

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Beef Tenderloin with Kumara Soufflé & Black Truffle Jus

Nutrition (per serving)

620Calories

54 gProtein

32 gCarbs

38 gFat

8 gSugar

1000 mgSalt

Ingredients

800 g Beef tenderloin (trimmed)
600 g Kumara (cooked & mashed)
6 Eggs (separated)
60 g Butter
30 g Plain flour
200 ml Milk
1 tbsp Black truffle oil
400 ml Beef stock
150 ml Red wine
4 Shallots (finely chopped)

Method

Preheat oven 200°C. Season beef, sear all sides 2 min. Roast 12–15 min for medium-rare. Rest 10 min under foil.
For soufflé: melt butter, stir in flour 1 min. Add milk gradually, whisk thick. Cool slightly, mix in kumara mash and egg yolks. Season. Fold in stiff egg whites. Spoon into greased ramekins, bake 18–20 min until risen and golden.
For jus: sauté shallots in pan drippings, add wine, reduce by half. Add stock, simmer 10 min until glossy. Finish with truffle oil and butter.
Slice beef, serve with soufflé and jus – luxurious NZ beef tenderloin with airy kumara soufflé and rich truffle jus.