Bravo Recipe Finder
Take a look. And cook.
- New Year Greetings!
- Send friends and family a holiday card featuring your favorite Bravo celebrities.
- CREATE A CARD
- The Perfect Holiday Gift
- Get your copy of Top Chef: The Cookbook now.
- BUY NOW
- Recipes on your iPhone
- Get access to Bravo's Recipe Finder wherever you are.
- GO NOW
- Top Chef: The Game
- Have your kitchen creations judged by Tom and Padma. Virtually, that is.
- ORDER NOW
- Be a Game-Day Gourmet
- Are you ready for some football...food? Get The Sunday Night Football Cookbook.
- BUY IT
CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses
Butter Braised Beef Tenderloin, Baby Asparagus & Carrots, White Truffle Sauce
Butter Braised Beef Tenderloin, Baby Asparagus & Carrots, White Truffle Sauce
Prep Time: 30 minutes
Serves: 5-6
Directions:
Beef Tenderloin Preparation:
In saucepan, melt butter and add thyme, garlic, salt and pepper. Place tenderloin in butter until submerged, on very low heat for 15-20 minutes until medium rare.
White Truffle Sauce Preparation:
In saucepan, melt butter and sweat shallots until soft and translucent. Add mushroom and vegetable stocks; reduce by 1/4. Strain liquid and return to heat, reduce by 1/2 and mount with white truffle butter. Add salt and pepper to taste.
Vegetable Sides Preparation:
Place vegetables in boiling water for 3 minutes. Add salt and pepper to taste.
To Plate:
Place tenderloin in center of plate. Arrange vegetables along the sides. Drizzle with truffle sauce. Serve.
Ingredients:
Beef Tenderloin:
3 lbs butter
6 sprigs thyme
1 head of garlic
Salt and pepper to taste
3 lbs beef tenderloin
White Truffle Sauce:
4 shallots, minced
1 lb butter
1 cup mushroom stock
1/2 cup vegetable stock
1T white truffle butter
Salt and pepper to taste
Vegetable Sides:
Baby carrots, sliced on bias
Baby asparagus, trimmed
4 cups of water
Salt and pepper to taste
