The sunchoke or Jerusalem artichoke is represented in three preparations here and showcases its versatility. A great substitute for potatoes, sunchoke have a natural subtle sweetness to them. The beef tenderloin is enhanced by the red wine sunchoke puree and the punch of acidic heat from the horseradish cream. Notes of cinnamon make this beef entrée unique and a great talking point at the dinner table.
Beef Tenderloin (preferably prime) 4 ea. (8 oz. portions)
Sunchokes 2 #
Butter as needed
Horseradish (prepared) 2 tbsp.
Crème fraiche 2 cups
Red wine vinegar 2 tbsp.
Red wine 2 qt.
Cinnamon sticks 4 ea.
Black pepper (cracked) 1 tsp.
Honey 4 tbsp.
Cayenne as needed
Beef jus (recipes follow) 1 pt.
For the Roasted Sunchokes: Peel the sunchokes (save one for the chips) and reserve the peels and scraps. Heat a roasting pan on medium high heat and add1 tbsp. of butter and allow to brown. Add the peeled sunchokes being mindful to not overcrowd the pan and season with salt. Place in the 400-degree oven and roast for 12-15 minutes until dark golden brown. Once the sunchokes are tender put back on the burner on high and add the honey. Carmelize the honey then add the cayenne pepper. Reserve.
For the Sunchoke Chips: On a mandolin, slice the sunchoke very thin (1/8th of an inch) and soak in cool water. Dry and fry at 300 degrees until golden brown, remove the chips onto a paper towel and season with salt. Reserve.
For the Sunchoke Puree: Place the sunchoke scraps in a pot and cover with cold water. Bring to a boil and cook for 1 hour until tender. Strain and cover the scraps with the red wine and cinnamon sticks. Boil on medium high heat for about 45 minutes until tender. Remove the cinnamon sticks and add to a blender and season with salt, sugar, and cayenne. While blending add cold butter to emulsify. Reserve.
For the Horseradish Cream: Mix the crème fraiche with the horseradish, red wine vinegar, black pepper, and salt. Reserve.
To Plate: Generously season the filets of beef with salt and pepper and sear on high heat to achieve a deep crust on the outside of the meat. Roast at a high temperature in the over (450 degrees) to desire doneness. (Aim for 125-degree internal temperature…allow time to rest and this will carry over to 128, which is medium rare. Smear the warm red wine sunchoke puree as the base of the plate. Top with the glazed roasted sunchokes and scatter the chips around the dish. Fished the dish with a generous dollop of the horseradish cream. Plate the beef on top of the puree and sauce with the beef jus. Finish the dish with maldon salt and extra cracked black peppercorn. Serve immediately.
Shallot 8 ea.
Butter 3 tbsp.
Red wine 2 qt.
Veal stock 1 gallon
Sweat shallot in butter, add salt and caramelize the shallots. Deglaze with the red wine and reduce to almost dry (should by thick, jam like consistency) then add veal stock, cook on medium heat and skim while cooking. Reduce by half and strain. Reduce to sauce consistency and add salt if needed and 1 teaspoon of red wine vinegar. Strain and tap through a fine mesh strainer. Reserve.