Matured beef tenderloin with truffle and roasted pumpkin
A deeply comforting dish, full of character and texture
Take the tray out of the oven and preheat to 350 °F (convection). Divide the pumpkin into quarters. Remove the seeds and stringy flesh with a spoon. Cut the quarters into fine slices. Line the tray with baking paper. Arrange the pumpkin slices on it and drizzle them with olive oil. Season with salt and pepper. Bake the pumpkin for 30 minutes.
Peel and thinly slice the shallots. Peel and thinly slice the button mushrooms. In a frying pan, sauté the shallots and mushrooms over a fairly high heat with a tablespoon of butter, for ten minutes, without browning them. Pour in the white wine and scrape the base of the pan with a wooden spoon to release the sticky juices. Reduce the heat and leave to cook for a further 5 minutes. Add the cream, mix and continue cooking for 10 more minutes.
Remove the pumpkin from the oven. Pass the sauce through a strainer, over a mixing bowl.
Roughly chop the truffle with a knife (keeping a few pieces back to dress your dish) and add it to the sauce. Mix. Keep the sauce warm in a small pan on a very gentle heat.
Preheat a pan on a high heat, with a little groundnut oil. Cook the slices of 30 month matured beef tenderloin for 3 to 4 minutes on each side, or longer if preferred. Serve the pieces of beef drizzled with truffle sauce and sprinkled with truffle pieces, accompanied by a few slices of pumpkin.
Red wine: Pomerol or Saint-Joseph.