Ingredients

• 160g Australian Kobe beef tenderloin
• 2pcs baby carrots
• 2pcs Grelot onion
• 5pcs brussels sprouts
• 1tsp truffles puree
• 1tbsp beef jus
• 1tbsp Béarnaise sauce

For the herb mashed potato 

• 2pcs Idaho potato
• 3tbsp parsley puree
• 80g unsalted butter
• Salt
• Pepper
• 50g cream          

For the béarnaise 

• 2 pasteurised egg yolks
• 4tbsp tarragon vinegar
• 2pcs shallots
• 2g tarragon, chopped
• A few peppercorns
• 200g butter, melted
• Salt
• Pepper

For the beef sauce 

• 500g beef bone, cut into small cubes
• 30g carrot, cut into small cubes
• 30g onion, cut into small cubes
• 30g celery, cut into small cubes
• 1tbsp tomato paste
• 1.5ltrs veal stock
• 1tbsp peppercorns
• 50g butter

Method

For the beef tenderloin 

1. Preheat the oven to 180°C. Place the beef on a roasting tray. Sprinkle with salt and pepper and brush with olive oil.
2. Roast the beef in a hot oven for 6 minutes for medium rare, or until beef is cooked as desired.

For the béarnaise 

1. Place tarragon, shallot, peppercorn and vinegar in a sauce pan. Let it simmer and reduce by half. Strain into a small bowl and place aside.
2. Fill half a sauce pot with water and gently simmer. Place a bowl over the sauce pot. Whisk the egg yolk in the bowl until fluffy. Ensure that water is not boiling, as it will overcook the egg yolk. Remove from the heat if it gets too hot.
3. Slowly pour in the melted butter to emulsify the egg yolk. Do not pour in the milk that is left at the bottom. Add the reduced vinegar, chopped tarragon and seasoning. Cover tightly and keep in a warm place.
4. Cook the potato in boiling water with salt until softened. Drain the water and put back in the pot. Use a whisk to mash the potato roughly.
5. In a small pot, heat up the cream, parsley puree and butter.
6. Stir in the mashed items and season to taste.

For the vegetables 

1. Heat the carrot, grelot onion and brussels sprouts in a sauté pan.
2. Deglaze with chicken stock and add a cube of butter.
3. Simmer until all the vegetables are soft, season.

For the beef  

1. Pre-heat the oven to 180°C. Place the beef bone in a roasting tray; roast for 45 minutes or till brown.
2. Heat up a stock pot, pour in some olive oil. Cook all the vegetables until slightly softened and slightly brown.
3. Add a tablespoon of tomato paste and stir well.
4. Add roasted bone.
5. Pour in veal stock and simmer. Bring stock up to boil and skim away any impurities that rise to the surface. Turn the heat down, simmer and reduce till 2/3.
6. Strain the sauce through a fine strainer or a muslin cloth into a saucepan. Slowly whisk in a cube of butter and season.

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