Chef Nate Weir Porcini-rubbed Aussie Grassfed Beef Tenderloin with Rainbow Salad, Maple Mustard, and Pickled Mustard Seeds

  • Prep time 30Min
  • Cook time 2Hr
  • Technique Roast, Sear
  • Meat Beef
  • Cut Tenderloin
  • Serves 4

This spring-inspired dish features porcini-rubbed grass-fed beef tenderloin medallions served atop a colourful rainbow salad with a tangy maple mustard vinaigrette, pickled mustard seeds, and toasted pepitas.

Ingredients

For the Steak Medallions:

  • 1 whole beef fillet, trimmed of fat, silverskin, and chain
  • 1 tablespoon kosher salt
  • 3 tablespoons porcini powder (or dried porcini mushrooms, ground to a powder)
  • Fresh cracked black pepper, to taste

For the Maple Mustard Vinaigrette:

  • 240ml neutral oil (such as avocado, sunflower, or canola oil)
  • 120ml maple syrup (grade A)
  • 120ml organic apple cider vinegar
  • 60ml whole grain Dijon mustard
  • 5g kosher salt (to taste)
  • 2.5g cayenne pepper

For the Pickled Mustard Seeds:

  • 120g yellow mustard seeds
  • 120ml rice wine vinegar (seasoned)
  • 240ml water
  • 80g cane sugar
  • 5g kosher salt

For the Rainbow Salad:

  • 3-4 rainbow carrots, thinly sliced into ribbons with a vegetable peeler
  • 2 opal apples, thinly sliced
  • ½ daikon radish (ideally purple), thinly sliced
  • 1 small purple turnip, thinly sliced
  • ½ parsnip, peeled and thinly sliced into coins
  • 1 watermelon radish, thinly sliced
  • 1 golden beetroot, thinly sliced
  • 60g radicchio, stem removed, roughly chopped, washed
  • 60g frisée, washed and roughly chopped
  • 4 stalks celery hearts with leaves, thinly sliced
  • 30g blue cheese (e.g. Pt Reyes), crumbled
  • 2 tablespoons pepitas, dry toasted

Method

Porcini Rubbed Grass Fed Tenderloin:

  1. Trim tenderloin well. Pat dry and sprinkle all over with kosher salt and black pepper, rubbing into meat.
  2. 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.
  3. Move seared tenderloin to sheet tray. Dust porcini powder over entire tenderloin, rolling to coat all sides.
  4. Heat oven to 325°F. Roast until an instant thermometer shows 120°F in the thickest part.
  5. 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.
  6. 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.):

  1. Combine all ingredients in a saucepan and bring to a gentle simmer over low heat.
  2. Cook until the seeds are plump and tender, about an hour. If too much liquid evaporates, add just enough water to cover the seeds.
  3. Cool quickly. Store covered in the refrigerator.

Maple Mustard Vin:

  1. Blend all ingredients except oil.
  2. Stream in oil until dressing is thick and emulsified. Check seasoning. Refrigerate

Rainbow Salad:

  1. Using a mandoline, thinly slice all veggies. Note: For bulk prep, use a food processor with a thin (3mm or less) blade.
  2. Store cold until ready to assemble.
  3. Crumble blue cheese; wash & cut lettuces
  4. 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:

  1. Unwrap tenderloin. Using a sharp knife, slice into 1” medallions.
  2. Toss shaved vegetables, radicchio, frisee, celery leaves, blue cheese crumbles, and pepitas with Maple Mustard dressing and a pinch of salt.
  3. Neatly plate salad. Top with 4 oz cold porcin- rubbed tenderloin.  Season steak medallions with a little flaky salt.
  4. Scatter pickled mustard seeds over steak.