A Savory Beef Dish That Takes Us into Fall

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Make A Savory Beef Dish That Takes Us into Fall

Cooler weather brings all kinds of delicious recipes back to life in the kitchen that were put away during spring and summer.  Heavier, heartier dishes with gravies and reductions, roasted vegetables and mashes all brought together in mouthwatering combinations for us to luxuriate in as we sit in front of a fire sipping on a velvety smooth glass of red wine.  And for those who are still experiencing temperatures in the 90's.....keep this recipe someplace safe, but in plain sight for that first cool day that tells you that fall has arrived in your  part of the world! 

Pan Roasted Loin of Beef with Butternut Squash, Girolles and Treviso

(Chanterelles and Radicchio)

Ingredients

1 1/2 - 2 lbs. Beef tenderloin cut into 4 equal pieces

1 butternut squash, peeled, halved and seeds removed

7 1/16 oz of golden chanterelles, washed (or wild mushroom mix)

3 tbs. of chicken stock

1 radicchio, cut into 12 leaves 

1 lemon

1 tbsp of parsley, chopped

1 pinch of rock salt

pepper

butter

olive oil

salt

Directions

Slice the butternut squash into 12 thick, even sized chunks*(pieces) and set to one side. Use the trimmings (not the peel) from the butternut squash to make the purée; place them in a pan with a little butter and cook gently over a low heat until the trimmings are soft but not browned. Transfer the butternut squash and butter to a blender or food processor and blend until a silky purée is made. Keep warm until ready to serve.

Add a dash of oil and a little butter to a large pan and place over a medium heat. Season the beef and saute', turning continuously until it has color on all sides but retains a pink interior. Take care not to overcook the beef, 4-5 minutes on each side should be enough. Remove the beef from the pan and let it rest in a warm place, covered, until ready to serve.

In the same pan, add the pieces of butternut squash along with a dash of oil and cook until lightly browned. Reduce the heat a little, and add the chicken stock. Simmer until the butternut squash chunks are beginning to soften. Add the chanterelles to the pan and increase the heat.

Cook for another minute or so, tossing (stirring) the pan a couple of times to prevent the squash and mushrooms from sticking. Add the radicchio to the pan, maintaining the heat until the lettuce leaves have wilted. Turn off the heat add the chopped parsley along with a knob of butter, squeeze of lemon and salt and pepper to taste.

Cut each piece of tenderloin into slices using each piece (4) for individual servings

To serve, gently warm the butternut squash purée and use a teaspoon to place dots of it around the plate. Arrange the butternut squash, treviso, girolles and slices of the beef loin in the center of the plate and drizzle over a small amount of the cooking juices. Finish with a pinch of rock salt and serve immediately. (refer to image for presentation)

* When cutting the butternut squash into chunks, make them a proper size for the plate making sure that they are all even in size and shape to enable even cooking and of course for eye appeal on the finished plate.

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