Beef Tenderloin with Parmesan Sunchoke Gratin
Roast beef tenderloin to 125°F for medium rare, served on chard with creamy sunchoke gratins and Madeira sauce. Serves 4 in about 1 hour 15 minutes.
Beef tenderloin is the dish I make when I want to celebrate. It is lean and tender, and the creamy sunchoke gratin next to it adds a nutty, earthy flavor I enjoy a lot. Most of the work happens ahead, so I can actually sit down with everyone.
Saúl’s Tip
Pull the beef out of the fridge 30 minutes before searing so it cooks evenly. For medium-rare, take it out of the oven at 125 to 130°F, then rest it for 10 minutes. The temperature rises a few degrees as it sits.
Tips for Success
- Cut the beef evenly so it cooks evenly. Ask the butcher for a center-cut piece.
- Use an ovenproof skillet, or move the seared beef to a roasting pan.
- Always rest the beef before slicing.
- If you cannot find sunchokes, use thinly sliced potatoes.
Make-Ahead and Storage
Build the gratins up to the topping stage a day ahead and chill them, then broil just before serving. Leftover beef keeps 3 days in the fridge and makes great sandwiches.
Variations
- Use sliced mushrooms or potatoes instead of sunchokes.
- Swap the chard for spinach.
- Add a spoonful of horseradish to the sauce.
- No alcohol? Leave out the Madeira and warm the beef stock with 1 tsp balsamic vinegar and a pinch of sugar instead.
Beef Tenderloin with Parmesan Sunchoke Gratin
Ingredients
Instructions
- Take the beef out of the fridge 30 minutes before cooking, and heat the oven to 425°F. Pat the beef dry and season it all over with salt and pepper.
- Cook the bacon with 2 tbsp butter in a medium skillet over medium heat for 6 to 8 minutes, until crisp. Lift the bacon out with a slotted spoon onto a plate.
- Put the sunchokes, cream and milk in a small saucepan. Simmer gently for 8 to 10 minutes, until a knife slides in easily but the slices still hold their shape.
- Lift the sunchokes out with a slotted spoon. Boil the cream in the pan for 3 to 4 minutes, until it thickens enough to coat a spoon.
- Stir the sunchokes and bacon back into the cream. Taste, and add salt and pepper.
- Divide the mixture among four 6-oz ramekins. Top each with Parmesan and chives. Set them on a baking sheet.
- Heat the olive oil in an ovenproof skillet over high heat. Sear the beef for about 2 minutes per side, until browned all over.
- Slide the skillet into the oven and roast for 12 to 18 minutes, until an instant-read thermometer in the thickest part reads 125°F for medium rare. Medium is 135°F.
- Move the beef to a cutting board and rest it for 10 minutes. The temperature will rise a few degrees while it rests.
- While the beef rests, broil the ramekins on the top rack for 2 to 4 minutes, until the cheese is bubbling and golden. Watch them closely.
- Melt 1 1/2 tbsp butter in a large skillet over medium heat. Cook the chard for 2 to 3 minutes, until wilted and tender. Season with salt and pepper.
- Warm the beef stock and Madeira in a small saucepan for 2 minutes. Slice the beef into four portions. Set each on a bed of chard with a gratin alongside, then spoon the sauce over the beef.
Frequently Asked Questions
What temperature is medium rare beef tenderloin?
Pull it from the oven at 125°F for medium rare. It rises about 5 degrees as it rests. For medium, pull at 135°F.
What are sunchokes?
Sunchokes, also called Jerusalem artichokes, are knobby root vegetables with a nutty, sweet flavor. Look for them in the produce section from fall to early spring.
What can I use instead of Madeira?
Dry sherry or port works well. In a pinch, use a splash of balsamic vinegar in the stock.
