This is another one for the books, such a super tasty dish with a beautiful piece of meat; I went for a tenderloin this time. If you get it from the butcher, you can ask for a nice high piece, I think that's the best and the meat remains perfectly tender.

But the real star of the show is the morel sauce. Because this was so good I had to make one recipe I definitely don't want to forget this one! It's a bit of a job so make a lot of it and freeze it in portions. So did I, a month later the sauce was still spot on (add some water where needed to thin). The recipe is for a nice amount.

Next to the meat and sauce is a silky cauliflower cream, some fried potato and blanched green asparagus. That asparagus also goes great with the morel sauce.

To work!

Het ideale gerecht voor wijnen op basis van Syrah. Door het rode vlees kan dit gerecht best een wat stevige, tanninerijke wijn hebben. Tegelijkertijd vragen de kruiden (tijm, rozemarijn) om iets uit de zuidelijke Rhone of de Languedoc.

Die combinatie biedt de Cuvee Sextant van Celliers d’Orfee. Stevige houtrijping en tannines begeleiden de ossenhaas goed, waar de druivensoort heel goed past bij kruidige mediterrane groenteschotels. Een perfecte combinatie!

Ossenhaas met morillesaus en bloemkool — Pin
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Tenderloin with morel sauce and cauliflower

3.9 from 18 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

hours

Tools:
– Sous vide set (or fry the meat in a pan)

Ingredients

cauliflower cream
Krokante aardappelblokjes
1 piece tenderloin of 250-300 gr, preferably a high piece
1 twig rosemary
2 twigs thyme
1 toe garlic
morel sauce
1 waxy potato
sunflower oil
6 green asparagus
Optional: chive powder and cress

Preparation

beef tenderloin
Pat the meat dry and place in a vacuum bag together with a sprig of rosemary and a few sprigs of thyme.
Halve the garlic lengthwise and add it to the bag, along with some olive oil.
Vacuum the meat and cook at 58°C. I use about half an hour per cm of thickness. The piece I now had was 5cm thick so it was in the warm water for 2.5 hours.
Pat dry and fry in some olive oil until golden brown.
Cover with aluminum foil and let rest for a few minutes before slicing.
green asparagus
Cut the woody ends of the asparagus and cook them in lightly salted water for 4 minutes until al dente.
Remove them from the water and let them evaporate for a while. Then drizzle them with a little olive oil and sprinkle with some coarse sea salt and freshly ground black pepper.
Set aside until use.
layout
Heat the cauliflower cream and use a tablespoon to put a kind of quenelle on the plate, to the right of the middle.
Place the asparagus against this on the right side, 2 with the head down and 1 with the head up.
Place the steak on the left side of the plate. Cut a nice thick slice per person, you can secretly eat the crusts in the meantime… Place it diagonally, as you can see in the photo. Sprinkle with some coarse sea salt.
Pour a few tablespoons of morel sauce in the center of the plate.
Divide the potato cubes over the asparagus and finish with some cress and chives powder.
Enjoy your meal!