Comfort food, this dish fits in that category. Nice soft meat with some pepper, delicious sweet potato puree and then the mushrooms… Half a portobello is on the puree, it is cooked in the oven and is super tasty. Top with some blanched Brussels sprout leaves and a biscuit with black garlic.

The frothy sauce is made from (among other things) porcini mushrooms, also called porcini or cepes. All this together is a great combination in my opinion.

I cooked the tournedos sous vide, but that is also possible in the pan or on the bbq. To work!

Tournedos, paddestoelen & zoete aardappel — Pin
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Tournedos, mushrooms & sweet potato

4.0 from 1 vote

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

hours

minutes

Tools:
– Sous vide set
– Passe vide or puree masher
- Blender
– Plug set

Ingredients

For the tournedos
2 tournedos, at room temperature
1 tsp ground pepper (or a pepper mix)
For the sweet potato puree
400 gr orange sweet potatoes
butter
cooking cream
1 knife point curry powder
1 knife point cumin powder
1 knife point garlic powder
For the sauce
5 gr dried porcini mushrooms
200 ml chicken bouillon
3 twigs flat leaf parsley
125 ml cooking cream
For the portobello
1 portobello
1 knife point garlic powder
0,5 tsp fresh thyme leaves
And further
4 Brussels sprouts
2 cookies with black garlic

Preparation

tournedos
Pat the meat dry and vacuum seal together with the pepper (mix), and a dash of olive oil.
Cook the tournedos sous vide at 58ºC, about half an hour per cm of thickness.
Pat the meat dry and fry on high heat – in olive oil – for a nice brown crust.
Let rest under aluminum foil.
Sweet mashed potatoes
Peel the sweet potatoes, cut them into equal pieces and cook in lightly salted water for about 18 minutes.
Push the potatoes through a passe vide or mash with a potato masher.
Add a good knob of butter and stir until melted.
Add some cooking cream until you have a smooth puree.
Then season with the cumin powder, garlic powder and curry powder. Add some more salt and pepper to taste.
Set aside until use.
Sauce
Soak the dried porcini mushrooms in 50ml hot water for half an hour (amount for 2 people). Strain over a bowl and squeeze the mushrooms so that you are left with 50ml of 'stock'. You can make a little more just to be sure.
Put this together with the chicken stock, parsley and cream in a pan and bring to the boil. Then turn off the fire and let it stand for fifteen minutes.
Remove the parsley and season the sauce with salt and pepper.
Set aside until use.
Portobello
Preheat the oven to 200ºC.
Mix a tablespoon of olive oil with the thyme and garlic powder.
Cut the stem off the portobello and brush it with the oil.
Place the portobello in a baking dish, make sure it is well coated and cook for about 15 minutes.
And further
Pick 5 beautiful Brussels sprout leaves per person and cut them out with a small skewer so that you get nice round leaves.
Blanch them in boiling water for up to 10 seconds and then rinse with cold water. set aside on a paper towel until use.
layout
Heat the sweet potato puree and the sauce.
Place a dot or quenelle of sweet potato to the right of center of your plate.
Trim the meat nicely and snack on the butts. Place briefly on a paper towel and then on the plate to the left of the puree.
Cut the portobello in half and place half on top of the puree; round side out so it follows the shape of your plate.
Divide the Brussels sprouts leaves over the portobello and place a biscuit on top.
Froth the sauce with a stick blender. You serve it at the table; Spoon the foam around the meat.
Enjoy your meal!