Beef Tenderloin with Crispy Enoki Mushrooms and Black Garlic-Miso Butter

Ingredients

Here are the following ingredients:

Black Garlic-Miso Butter

• ½ cup (125 mL) dried shiitake mushrooms, divided
• 4 cloves black garlic, mashed
• 1 lb (500 g) unsalted butter, room temperature
• ¼ cup (60 mL) white miso paste
• 1 tsp (5 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper

Sous Vide Beef Tenderloin

• 1 cup (250 mL) soy sauce
• 2 tbsp (30 mL) honey
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 16 Tenderloin Steaks, about 6 oz (175 g) each and 1½-inch (4 cm) thick
• 16 sprigs fresh thyme
• Crispy Enoki Batter
• 1 cup (250 mL) flour, all-purpose
• ⅔ cup (175 mL) cornstarch
• 2 tsp (10 mL) baking powder
• 2 tsp (10 mL) Chinese five spice powder
• 1 tsp (5 mL) garlic powder
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper

Service

• 2 cups (500 mL) canola oil
• ½ lb (250 g) enoki mushrooms
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper

Preparation

1. Black Garlic-Miso Butter: Place all but 1 tbsp (15 mL) dried mushrooms in small bowl; cover with boiling water. Soak for 10 minutes or until softened. Remove from liquid and squeeze out excess moisture. Roughly chop re-hydrated mushrooms; set aside. Reserve mushroom water for another use.
2. Add remaining dried mushrooms to small food processor or spice grinder and pulverize to make a fine powder.
3. Beat chopped re-hydrated mushrooms, mushroom powder, black garlic, butter, miso, salt and pepper until combined. Divide compound butter between two sheets of plastic wrap; shape into logs. Wrap and twist ends to seal; roll to smooth. Refrigerate until firm. Portion each log into 16 coins.
4. Sous Vide Beef Tenderloin: Set up a water bath for sous vide and preheat to 130°F (54.5°C) for medium-rare or 140°F (60°C) for medium according to manufacturer’s directions. Place each steak in a bag for sous vide (vacuum, sealable freezer or reusable silicone).
5. Whisk soy sauce with honey, salt and pepper. Add 4 tsp (20 mL) soy sauce mixture, 1 thyme sprig and one coin Black Garlic-Miso Butter to each steak bag. Remove as much air as possible and vacuum- or manually-seal.
6. Immerse bags in preheated water bath and secure it to the side of the pot with a clip, keeping the top of the bags above the surface of the water. Cook sous vide for 90 minutes.
7. Remove bags from water bath and plunge into a sink or bowl of ice water. Cool beef, replenishing ice water as necessary, until cold. Refrigerate sealed bags for up to one day.
8. Crispy Enoki Batter: Whisk flour, cornstarch, baking powder, Chinese five spice powder, garlic powder, salt and pepper. Store at room temperature, tightly covered, until service.
9. Just before service: Whisk 1½ cups (375 mL) cold water into flour mixture until smooth. Batter should be pourable but not runny. Remove steaks from bags and pat dry; discard liquid.

Service

1. Heat 2 tbsp (30 mL) oil in skillet set over medium-high heat. Sear steak on both sides.
2. Cook, basting with fat, until evenly browned and cooked to preferred doneness. Let rest for 5 minutes.
3. Meanwhile, dip ½ oz (15 g) enoki mushrooms in batter, letting excess drip back into bowl.
4. Deep-fry, at 375°F (190°C), for 2 to 3 minutes or until golden brown and crispy. Drain on paper towel-lined pan; season with salt and pepper.
5. Plate steak with crispy enoki mushrooms. Top steak with one coin Black Garlic Miso Butter. Torch butter to soften.

Beef Cuts