Poached Beef Tenderloin with Gnocchi and Roasted Root Vegetables

Ingredients

• 3 egg whites, lightly beaten
• 1/2 c. onion, chopped
• 1/2 c. carrots, grated
• 1/2 c. celery, grated
• 1 c. ground beef
• 1/2 c. tomatoes, chopped
• 6 c. beef stock
• Salt and pepper
• 1 c. carrots, large dice
• 1 c. rutabaga, large dice
• 1 c. turnips, large dice
• 1 c. plus 1 tablespoon olive oil
• 1 egg yolk
• 1 Idaho potato, baked, peeled, and diced
• 3/4 to 1 c. flour
• 2 t. butter
• 2 T. lemon juice
• 1 shallot, minced
• 1 lb. beef tenderloin

Directions

To prepare the consommé: Whisk together the egg whites, onion, carrots, celery, ground beef and tomato until slightly frothy. Place the beef stock in a medium saucepan and whisk the egg-white mixture into the stock. Bring the stock to a slow simmer, stirring continuously in a single direction with a wooden spoon. Stir continuously for 15 minutes, or until a raft begins to form. Reduce heat to low, and stop stirring. After the raft forms, break a small hole in it to allow the consommé to come through. Continue to simmer for 45 minutes, or until the liquid is crystal clear. Do not stir. Strain through a fine-mesh sieve lined with cheesecloth, being careful not to break the raft. Discard the raft and season the consommé with salt and pepper.

To prepare the diced vegetables: Place the diced carrots, rutabaga, and turnips in a baking pan. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Roast at 375 F. for 30 to 40 minutes or until the vegetables are golden brown and tender.

To prepare the gnocchi: Work the egg yolk into the potato and season to taste with salt and pepper. Knead in enough flour so the dough is not sticky. Divide the mixture into 4 portions and roll each into a long cigar shape about 1/2 inch in diameter. Cut the rolls into 1/2-inch pieces and gently pinch each piece in the center. Refrigerate on a lightly floured sheet pan until ready to cook. Poach the gnocchi in boiling salted water for 2 to 3 minutes, or just until they float. Transfer the gnocchi to a large bowl with a slotted spoon. Sauté the gnocchi in the butter over medium heat for 2 to 3 minutes, or until golden brown. Season to taste with salt and pepper.

To prepare the vinaigrette: Whisk together the lemon juice, shallot, and remaining 6 tablespoons olive oil and season to taste with salt and pepper.

To prepare the beef: Bring the consommé to a boil. Cut the beef tenderloin into 4 equal pieces and place into the consommé. Simmer for 7 minutes, or until the beef is cooked medium-rare. Remove the beef from the consommé, cut each piece into 3 slices, and season with salt and pepper.

Assembly: Arrange some of the roasted vegetables and the gnocchi in the center of each bowl. Place 3 slices of beef in each bowl and ladle in the consommé. Drizzle vinaigrette on the beef and around the bowl and top with freshly ground black pepper.

Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

Poached Beef Tenderloin with Gnocchi and Roasted Root Vegetables