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Instant Coffee Rubbed Beef Tenderloin with Candy Cap Mushroom Demi Glacé, Melted Leeks, Parsnip Puree, Charred Lemon Aioli, and Crispy Shallots

1 rating

· 1hr 30min · Gluten free · 4 servings

Candy cap mushrooms are highly scented like maple (and you could use a maple syrup substitute in its place) and the sweet floral flavor pairs well with a robust earthy and lightly bittersweet rub on the steaks. Creamy parsnip puree and some fried parsnips add textural contrast. A bit of charred lemon and leek adds acidity and depth. There are a few components here but a lot can be prepared ahead of time and with shortcuts. The leeks, puree and fried parsnips can be made several days ahead…

Primal Wellness

Ingredients

Meat

• 1 1/2 lbs Tenderloin steaks

Produce

• 1/4 tsp Candy cap mushroom

• 2 Garlic clove

• 1/2 tsp Garlic powder

• 2 Leeks

• 1 Lemon, zest of

• 2 Lemons

• 2 tbsp Monk fruit

• 2 tsp Onion powder

• 2 Parsnips

• 2 Shallots

• 1 sprig Thyme

Refrigerated

• 1 Egg yolk

Condiments

• 1/4 cup Demi glace

• 1 tsp Dijon

• 2 tsp Lemon juice

• 1 Stevia glycerite

Baking & Spices

• 74 tsp Avocado oil

• 1 pinch Cayenne

• 2 tsp Paprika

• 1 tsp Salt

• 3 Salt

• 1 Salt and pepper

Drinks

• 1 tbsp Instant coffee

Dairy

• 4 tbsp Butter

Beer, Wine & Liquor

• 1/2 cup Wine

Liquids

• 1 Water

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