This recipe came about from having some left over pieces of buffalo tenderloin and utilizing the last few weeks of halibut season.   I had some domestic black truffles I had bought a few days earlier and thought that this could be a great french dish to utilize them.  I had made a black truffle butter to crust the halibut with that I served on top of a silky smooth celery root puree.   The puree uses a little different technique then simply boiling in water and pureeing with butter.  I paired both of the proteins with different  textures of brussel sprouts to round out the dish.  I sous vide the buffalo tenderloin with foie gras, beef stock, and butter which afterwords was pureed for the sauce.  It might sound a little on the rich side but in small portions it is well balanced.  Here is the recipe for your enjoyment.

1 lb of halibut cut into 3 oz pieces

4 tbsp of butter room temperature

1 small black truffle chopped

1 tbsp of black truffle oil

salt and pepper

1/4 cup of panko crumbs

Celery root puree

1 large celery root peeled and large diced

8 oz of cream

1/4 cup of extra virgin olive oil

salt and pepper

8oz of baby purple brussel sprouts blanched

1 tbsp of olive oil

1 garlic clove minced

4 4 oz pieces of buffalo tenderloin steaks

2 oz of foie gras raw or

terrine

4 oz of demiglace or beef stock (gelatinous, not watery)

2 tbsp of butter 

1 lb brussel sprouts shaved

1 fennel bulb shaved

2 shallots shaved

2 garlic cloves minced

3 tbsp of olive oil

1 tbsp of butter

salt and pepper

8 oz of shitake mushrooms sliced

2 tbsp of olive oil

2 tbsp of butter

salt and pepper

For the celery root puree,

Place cream, celery root, and a pinch of salt into a small pot.  Bring to a boil being careful not to burn the cream and then turn down to a simmer.  Cover the pot and simmer on low for 20 minutes or until the celery root is cooked through.  Strain out the cream into a bowl and set aside.  Pour the celery root into a blender and puree.  While the blender (vitamix) is on, pour a little of the cream back in, just enough until the puree is smooth ( approx. 2-4oz ).  Then while the blender is still on, slowly pour in olive oil until you have a smooth, semi thick puree.  The olive oil will emulsify with the puree to give an added richness to the puree without the use of butter.  Pour the mixture back into the pot and keep warm.  Adjust the seasoning if needed.

For the Tenderloin

Set your sous vide machine to 133 degrees

Place all the ingredients into a cryovac bag, seal, and place into the water bath.  Poach for roughly 35-40 minutes.  Then take out and set aside.  Once it has had time to cool, cut the bag open and pour all of the juices from the bag into a small bot.  Bring to a boil and add 2 oz of the left over cream from the celery root puree to the pot.  Then using a hand blender, blend the liquid until it emulsifies into a smooth sauce.  Set aside and keep warm until ready to plate.

For the brussel sprouts,

In a medium hot saute pan add olive oil, butter, shaved brussels, onions, and fennel.  Saute for 3 minutes and then add the garlic.  Cook for another minute or two until the vegetables have browned a bit and are tender.  Season with salt and pepper and set aside.

For the baby purple brussel sprouts simply saute them for a minute in olive oil and garlic.  Season with salt and pepper and set aside.

For the mushrooms simply saute in a medium hot saute pan with butter and olive oil for 4 minutes.  Then add the garlic and season with salt and pepper.  Set aside and keep warm.

For the halibut

Place butter, truffle, truffle oil, salt and pepper into a small bowl.  Mix well with a spoon.  Then take your halibut and drizzle with a little olive oil.  Season with salt and then place a spoonful of the truffle butter on top of the fillet side of the fish.  Smear the butter evenly over the fish and then sprinkle with panko crumbs on top.  Then take a few tbsp of olive in medium hot non stick pan and place the fish face down.  Season the bottom side of the fish with salt.  Cook for 4 minutes or until the fish is golden brown then flip over for 1 minute.  Take the fish out to rest.  You want to cook halibut until it is medium to medium well because the fish will continue to cook all the way through.  Halibut can easily over cook and become very dry because of the lack of natural oils and fat in the fish.

To finish the dish, season buffalo fillets with salt and pepper.  Place them in a hot saute pan with a little olive oil.  Sear them on both sides for 2 to 3 minutes.  Take out and let them rest.  Then place two spoonfuls of celery root puree down.  Place the halibut and purple brussel sprouts on top.  Finish the halibut by shaving fresh black truffles on top.  Then take a round ring mold and add your shaved green brussel sprout mixture.  Take the ring mold off and add a few mushrooms on top.  Then slice two slices of tenderloin and place on top.  Spoon the foie gras reduction sauce around the dish.  Finish with a little fluer de sel on top of the steak and serve!

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