Beef fillet on a bed of caramelized cauliflower couscous

Name: Beef fillet on a bed of caramelized cauliflower couscous
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp sugar; 2 tbsp clarified butter; 2 dl cream; 1 cauliflower; ½ onions; ½ bunch chives; 4 Tenderloin Steak; 1 tbsp beef bouillon; 40 g salami; 2 tbsp white balsamic vinegar; 2 tbsp olive oil; 80 g summer truffle slices in oil; 100 g couscous; ¼ tsp salt; a little sea salt; 2 tbsp soy sauce; ½ dl white wine

Total: 50 min. | Active: 50 min.

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Recipe by:
Ivo Adam

Ingredients

for 4 person

Cauliflower couscous
1	cauliflower (approx. 800 g)
1 tbsp	sugar
3 dl	water
¼ tsp	salt
100 g	couscous

Cauliflower stalk
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
a little	Fine Food Murray River Salt Flakes

Meat
4	Fine Food Limousin Tenderloin Steak (each approx. 180 g)
2 tbsp	Fine Food Marushima Shoyu
2 tbsp	clarified butter

Truffle and salami sauce
80 g	Fine Food Carpaccio di tartufo nero d'estate, drained, oil reserved
½	onion, finely chopped
½ dl	white wine
2 dl	cream
1 tbsp	Fine Food Bouillon de boeuf
40 g	Fine Food Trüffel-Salami, cut into cubes

To serve
½ bunch	chives, roughly chopped

How it's done

Cauliflower couscous

Peel the cauliflower with a peeler to make little balls (yields approx. 400 g). Set aside the stalk. Heat the sugar in a pan, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the water, add the cauliflower and salt, bring to the boil. Add the couscous, remove the pan from the heat, cover and leave to absorb for approx. 5 mins.

Cauliflower stalk

Combine the balsamic and oil in a bowl, season with salt. Peel the cauliflower stalk into thin strips using a peeler, mix into the dressing.

Meat

Preheat the oven to 60°C. Brush the meat with soy sauce. Heat the clarified butter in a frying pan. Fry the meat for approx. 2 mins. on each side, cover and keep warm in the oven.

Truffle and salami sauce

Heat the oil from the truffle slices in a pan. Briefly sauté the onion. Pour in the wine and reduce almost completely. Pour in the cream and stock, bring to the boil. Add the salami, remove the pan from the heat, leave to infuse for approx. 15 mins. Finely chop the truffle. Strain the cream, return to a pan, reduce for approx. 10 mins. while stirring. Mix the drained salami with the truffle, keep warm in the oven.

To serve

Carve the meat across the grain, plate up with the cauliflower couscous. Arrange the sliced cauliflower stalk on top, add the salami and truffle mixture, drizzle with the sauce. Sprinkle with chives.

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