Seared Tenderloin with Mushroom Red Wine Jus and Parsnip Puree

Silver Fern Farms Seared Tenderloin with Mushroom Red Wine Jus and Parsnip Puree Recipe
The Silver Fern Farms' recipe for seared tenderloin with mushroom red wine jus and parsnip puree allows you to prepare a meal of restaurant caliber right in your own kitchen. Delight your guests with this sumptuous and sophisticated dish, guaranteed to be the centerpiece of any event.
Preparation time: 30M
Cooking time: 25M
Serves: 2
Difficulty:

Ingredients

Parsnip Puree:

  • 12 oz parsnips, peeled and thinly sliced
  • ¼ cup heavy cream
  • ¼ cup milk
  • 1 Tbsp butter
  • 1 clove garlic, chopped
  • 1 Tbsp olive oil
  • 6 oz mixed mushrooms, sliced
  • 1 clove garlic, crushed
  • 2 sprigs thyme
  • ½ cup dry red wine
  • ¼ cup beef or chicken stock
  • 2 Tbsp butter

To Serve:

  • Seasonal green vegetables (we used leeks and broccolini)

Method

Step 1

Place the parsnip into a small-medium saucepan with the cream, milk, butter, and garlic. Add 1⁄2 cup water. Bring to the boil, cover then simmer for 10 to 15 minutes until the parsnip is very tender. Uncover and cook for a further 5 minutes, until the liquid has reduced by half. Remove from the heat and puree in a blender until smooth. Season to taste. Keep warm.

Step 2

Meanwhile, heat the oil in a heavy skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 4 to 5 minutes or until tender and golden. Remove from the pan and set aside.

Step 3

Remove the Silver Fern Farms Tenderloin Steaks from the fridge and packaging and allow to bloom at room temperature for 10 minutes.

Step 4

Increase heat to medium-high. Generously oil the steaks and season with salt and pepper. Add steaks to the skillet and cook for 3 minutes on each side for medium-rare. Use tongs to turn the steaks to prevent puncturing and losing any juices. Remove steaks from the heat. Transfer to a cutting board and cover with foil to retain heat and juices. Allow to rest for 5 minutes.

Step 5

Reduce heat to medium, add garlic and thyme to the skillet and cook for 30 seconds. Add wine and cook, stirring up bits, until reduced by half. Strain to remove the bits then return liquid to the pan with the stock. Bring to a simmer then remove from the heat and whisk in the butter. Stir in mushrooms and season to taste.

Step 6

To serve, place a generous dollop of parsnip puree onto each serving plate. Top with a steak. Spoon over the mushrooms and jus. Serve with seasonal green vegetables.

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