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Le Cordon Bleu News, 01/02/2013
Sautéed beef tenderloin, butternut squash purée and Brussels sprouts with hazelnut vinaigrette
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About this recipe

Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This beef tenderloin with a quick red wine sauce will leave a lasting impression!

Recipe - Sautéed beef tenderloin, butternut squash purée and Brussels sprouts with hazelnut vinaigrette

Serves: 4

Preparation time: 1 hour

In this recipe:

  • beef tenderloin
  • butternut squash
  • sherry vinegar
  • hazelnut oil
  • Brussels sprouts



Sautéed Beef Tenderloin
4 x 180 g beef tenderloin (fillet)
salt, freshly ground pepper
5 ml olive oil
Butternut Squash Purée
180 g butternut squash, peeled and diced
coarse salt
20 g butter
salt, freshly ground pepper
Butternut Squash brunoise
20 g butternut squash, peeled and cut into brunoise
Hazelnut Vinaigrette
10 ml sherry vinegar
salt, freshly ground pepper
50 ml hazelnut oil
20 g whole hazelnuts, roasted, skinned and chopped
Brussels Sprouts
100 g Brussels sprouts, trimmed
coarse salt
10 g butter
salt, freshly ground pepper
Red Wine Sauce
100 ml red wine
500 ml veal stock
2 thyme sprigs
50 g butter
salt, freshly ground pepper
Brussels sprouts leaves

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  1. Trim the beef tenderloins; refrigerate.
  2. Butternut squash purée: Bring a large saucepan of water to a boil, add a pinch of coarse salt, and cook squash until soft, about 15 minutes. Remove squash using a slotted spoon (reserving cooking water to cook butternut squash brunoise), blend with butter until smooth; season.
  3. Butternut squash brunoise: Bring the reserved cooking water to a boil. Cook the butternut squash brunoise until soft, 3 to 5 minutes. Drain and keep warm.
  4. Hazelnut vinaigrette: Whisk sherry vinegar, salt and pepper in a bowl; whisk in hazelnut oil and chopped hazelnuts.
  5. Brussels sprouts: Cut a criss cross in the base of each Brussels sprout. Bring a large saucepan of water to a boil and add a pinch of coarse salt. Gently lower the sprouts into the boiling water and cook until vivid green, about 5 to 10 minutes. Cut each sprout in half. Heat butter in a frying pan over medium high heat and fry Brussels sprouts until golden, about 2 to 5 minutes. Keep warm.
  6. Sautéed beef Tenderloin: Remove the beef tenderloin from the refrigerator 5 to 10 minutes prior to preparation time for even cooking. Season. Heat the oil in a frying pan. When the oil is hot, cook to the required doneness about 10 minutes for medium, turning once and sealing the edges. Spoon the oil over the beef to keep it moist. Once cooked, remove from the heat and rest on a rack for 10 minutes.
  7. Red wine sauce: Degrease the frying pan by blotting with absorbent kitchen paper. Add red wine, scrape the bottom of the pan with a wooden spatula to dislodge the pan drippings and simmer over medium heat. Reduce to syrup-like consistency, about 5 minutes. Add the veal stock and thyme. Reduce until sauce coats the back of a spoon, about 5 minutes. Strain through a china cap sieve, whisk in butter, and season.
  8. To serve: Reheat the butternut squash purée. Place a spoonful of purée in the center of the plate, smooth into a circle using the back of a spoon. Place the beef tenderloin on top. Lightly dress the Brussels sprouts with the hazelnut vinaigrette and arrange on the plate. Spoon the red wine sauce onto the beef. Garnish with butternut squash brunoise. Decorate with Brussels sprout leaves and chervil.

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