Pan-Seared Beef Tenderloin with Herbed Marrow Crust & Truffled Cannellini Purée
A succulent, center-cut beef tenderloin seasoned with smoked sea salt, topped with a delicate crust of roasted marrow, parsley, and sourdough crumbs. Served atop a silky-smooth cannellini bean purée infused with white truffle oil, accompanied by honey-glazed heirloom carrots and a rich, glossy Pinot Noir reduction. This dish delivers a sophisticated balance of high-quality protein and earthy, refined flavors.
High-ProteinNutrient DenseRefined Cuisine
Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 2
Ingredients
- •2 center-cut beef tenderloin filets (6-8 oz each)
- •2 beef marrow bones (3-4 inches long)
- •1/2 cup sourdough breadcrumbs, finely toasted
- •2 tablespoons fresh flat-leaf parsley, minced
- •1 teaspoon lemon zest
- •1/2 teaspoon smoked sea salt
- •15 oz canned cannellini beans, rinsed and drained
- •1/4 cup heavy cream
- •1 clove garlic, minced
- •1 tablespoon white truffle oil
- •1 bunch heirloom baby carrots, peeled and trimmed
- •1 tablespoon honey
- •2 tablespoons unsalted butter
- •1 cup Pinot Noir
- •1/2 cup high-quality beef demi-glace
- •1 small shallot, finely diced
- •2 tablespoons grapeseed oil
Instructions
- 1Preheat oven to 450°F (230°C). Roast marrow bones for 15-20 minutes until marrow is soft. Scoop out the marrow into a bowl, discarding the bones.
- 2In a small bowl, combine the warm marrow with sourdough crumbs, parsley, lemon zest, and a pinch of salt. Mix into a thick paste and set aside.
- 3For the purée, simmer cannellini beans, garlic, and heavy cream in a small saucepan over medium heat for 5 minutes. Transfer to a high-speed blender, add truffle oil, and process until velvet-smooth. Season with salt and keep warm.
- 4In a separate saucepan, sauté the shallot in a teaspoon of butter until translucent. Add Pinot Noir and reduce by half. Stir in the demi-glace and continue to simmer until the sauce coats the back of a spoon. Strain and keep warm.
- 5In a skillet, melt 1 tablespoon of butter with honey and a splash of water. Add heirloom carrots, cover, and cook over medium heat for 6-8 minutes until tender and glazed.
- 6Season the tenderloin filets generously with smoked sea salt and cracked black pepper. Heat grapeseed oil in a cast-iron skillet over high heat until shimmering.
- 7Sear the filets for 3-4 minutes per side for medium-rare. During the last minute, spoon the marrow crust mixture onto the top of each filet.
- 8Place the skillet under a broiler for 1-2 minutes until the marrow crust is golden and bubbling.
- 9Let the beef rest for 5 minutes. To serve, spread a generous circle of truffled purée on each plate, top with the filet, arrange glazed carrots alongside, and drizzle with the Pinot Noir reduction.
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