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:
- 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.
