Beef Tenderloin with Truffle Cheese

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
360
protein 
37 g
sodium 
574 mg
carbohydrates 
13 g
fat 
14 g
fiber  
1 g
cholesterol 
99 mg
Servings 
4
Ingredients 

4 5-oz grassfed beef tenderloins
½ cup Truffle cheese

Tomato Demi Glace
1 tsp canola oil
2 Tbsp chopped shallots
¼ cup roasted Roma tomatoes, chopped
½ tsp chopped fresh thyme
¼ tsp sea salt
½ tsp freshly ground black pepper
¾ cup red wine

Grilled Scallion Mashed Potatoes
2 med russet potatoes, peeled and chopped
¼ cup grilled scallions, scallions
3 Tbsp low-sodium chicken stock
2 Tbsp half and half
¼ tsp sea salt

Instructions 
  1. Preheat broiler.
  2. In a large sauté pan, sear beef over high heat until cooked to desired doneness. Remove beef from pan and set aside. Lower temperature to medium and add canola oil and shallots. Sauté until translucent.  Add tomatoes, thyme, salt, pepper and red wine. Reduce for 3 to 5 minutes, or until slightly thickened. Add beef back to pan with sauce. Top filets with 2 tablespoons of truffle cheese and cover for 2 minutes to allow to melt.
  3. Boil chopped potatoes in salted water until soft. Strain.
  4. In a medium bowl, mix together grilled scallions and chicken stock
  5. Add potatoes, half and half and salt and mash together using a handheld potato masher.
  6. Place each beef tenderloin on a plate on top with ¼ of the tomato demi glace and ¼ of the grilled scallion mashed potatoes.

At Canyon Ranch we purchase our truffle cheese from www.igourmet.com (Boschetto al Tartufo Bianchetto is the name).
Equal parts mild white cheddar and Romano can be substituted.
At Canyon Ranch we purchase our truffle cheese from www.igourmet.com (Boschetto al Tartufo Bianchetto is the name). Equal parts mild white cheddar and Romano can be substituted.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.