Beef tenderloin from New Zealand Rossini

1. Pour 750ml of red wine, the port and the meat stock into a saucepan and let it reduce until it has a syrup-like texture.
2. Prepare the liver cream by sautéing the foie gras and chicken liver separately. Don't keep the fat. Season with salt and pepper and cut into cubes.
3. Reduce the stock from 750ml to approximately 100ml and then add the diced liver. Puree the mixture and strain it through a fine sieve to make a fine, smooth cream.
4. Prepare the pea puree by briefly blanching the fresh peas in boiling salted water; if you use frozen peas, let them thaw first. Puree the peas with the veal stock and season with salt and pepper.
5. Cut the carrot into thin strips with a vegetable peeler. Blanch them briefly in boiling salt water and shock them in ice water. Make small rolls and place them on a plate. Place them in the oven at a low temperature to keep them warm.
6. Cook the truffles for about an hour in a closed pan in 50ml champagne and 50ml port. Then remove them from the brew and cut them into small cubes.
7. Peel the pearl onion and fry them in a pan with a little peanut oil. Deglaze with 500ml port, add three juniper berries, and let it cook for about 5 minutes. Let everything cook for another 20 minutes with the lid on the pan.
8. Salt the tenderloin lightly and brush with the olive oil. Vacuum seal the meat together with two juniper berries in a vacuum bag. Place the meat in a sous vide water bath for 1 hour. The starting point for this is 54 °C for medium rare. If you want a different cuisine (doneness), take a look at this page for perfect steak or sign up for our newsletter at the bottom of the page and receive our handy cooking times table for free.
9. Then remove the meat from the bag, pat it dry, and fry it briefly in a pan with a little peanut oil on both sides at a high temperature. Mix the meat juice with the marinated pearl onions.
10. Cut the tenderloin diagonally and divide it among four plates. Add a scoop of pea puree and liver cream. Arrange the carrot rolls and pearl onions on the plate as well. Pour the sauce around the entire dish and enjoy!

This recipe is brought to you by Carmelo Greco.