Chef Nate Weir Porcini-rubbed Aussie Grassfed Beef Tenderloin with Rainbow Salad, Maple Mustard, and Pickled Mustard Seeds
- Prep time 0Min
- Cook time 0Min
- Technique Roast, Sear
- Meat Beef
- Cut Tenderloin
- Serves 4
A spring-season special hits its stride with Aussie grassfed beef.
Ingredients
For the Steak Medallions
1 ea Whole beef tenderloin, trimmed of fat, silverskin, and chain
1 TBS Kosher Salt
3 TBS Porcini Powder (or dried Porcinis, ground to a powder)
Fresh Cracked Pepper, to taste
For the Maple Mustard Vin
1 cup Neutral oil (avocado, sunflower, canola, etc)
1/2 cup Maple Syrup, grade A
1/2 cup organic apple cider vinegar
1/4 cup whole grain Dijon mustard
1 tsp kosher salt (to taste)
1/2 tsp cayenne pepper
For the Pickled Mustard Seeds
½ cup yellow mustard seeds
½ cup rice wine vinegar, seasoned
1 cup water
1/3 cup cane sugar
1 tsp kosher salt
For the Rainbow Salad
3-4 ea Rainbow Carrots, thinly sliced with a peeler into ribbons
2 ea Opal apple, thinly sliced
½ ea Daikon, ideally Purple, thinly sliced
1 ea small purple turnip, thinly sliced
½ ea parsnip, peeled, thinly sliced into coins
1 ea watermelon radish, thinly sliced
1 ea golden beet, thinly sliced
2 cups radicchio, stem removed, roughly chopped, washed
2 cups frisee, washed, roughly chopped
4 stalks celery hearts with leaves, thinly sliced
1 oz Bleu Cheese, e.g. Pt Reyes, crumbled
2 TBS pepitas, dry toasted
Method
Porcini Rubbed Grass Fed Tenderloin:
- Trim tenderloin well. Pat dry and sprinkle all over with kosher salt and black pepper, rubbing into meat.
- Preheat a plancha or heavy bottom pan over medium-high heat. Add oil and heat until shimmering. Sear tenderloin evenly on all sides, about 8 minutes total.
- Move seared tenderloin to sheet tray. Dust porcini powder over entire tenderloin, rolling to coat all sides.
- Heat oven to 325°F. Roast until an instant thermometer shows 120°F in the thickest part.
- Transfer tenderloin to a rack set over a sheet tray and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare). Once rested, place in the refrigerator to fully cool down.
- Once fully cooled, wrap very tightly with plastic wrap to shape into a neat log. This can be done a day in advance.
Pickled Mustard Seeds (makes about 2 c.):
- Combine all ingredients in a saucepan and bring to a gentle simmer over low heat.
- Cook until the seeds are plump and tender, about an hour. If too much liquid evaporates, add just enough water to cover the seeds.
- Cool quickly. Store covered in the refrigerator.
Maple Mustard Vin:
- Blend all ingredients except oil.
- Stream in oil until dressing is thick and emulsified. Check seasoning. Refrigerate
Rainbow Salad:
- Using a mandoline, thinly slice all veggies. Note: For bulk prep, use a food processor with a thin (3mm or less) blade.
- Store cold until ready to assemble.
- Crumble blue cheese; wash & cut lettuces
- In a dry pan on stovetop over medium-low heat, toss pepitas, shaking and tossing very often. Toast pepitas until mostly golden and fragrant. Season with a pinch of salt and transfer to tray to cool.
Assembly
- Unwrap tenderloin. Using a sharp knife, slice into 1” medallions.
- Toss shaved vegetables, radicchio, frisee, celery leaves, blue cheese crumbles, and pepitas with Maple Mustard dressing and a pinch of salt.
- Neatly plate salad. Top with 4 oz cold porcin- rubbed tenderloin. Season steak medallions with a little flaky salt.
- Scatter pickled mustard seeds over steak.
