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Tenderloin with a Chocolate Prune Jus

Tenderloin with a Chocolate Prune Jus

Prunes are dried plums which are high in dietary fiber, with just one prune providing 3 percent of the recommended daily intake of fiber. They also contain a high amount of a natural sugar, sorbitol, that functions as a laxative because it pulls moisture into the digestive tract and facilitates bowel movements.

    This combination does not exist.

    Salted Butter 15.0 grams

    Salted Butter
    Full Fat Milk 100.0 ml

    Full Fat Milk
    Dark Chocolate 25.0 grams

    Dark Chocolate
    Brussel Sprouts 50.0 grams

    Brussel Sprouts
    Baby Carrots 100.0 grams

    Baby Carrots
    Potato 100.0 grams

    Potato
    Prune Jus by Let's Cook 50.0 ml

    Prune Jus by Let's Cook
    Beef Tenderloin 150.0 grams

    Beef Tenderloin
    • Time : 30.0 mins
      • |
    • Calories: 680.0 kcal
      • |
    • Protein : 35.0 g
      • |
    • Fat : 35.0 g
      • |
    • Carb. : 57.0 g
    Mise en Place
    Tenderloin: Ensure it sits for at least 15 minutes outside the fridge before you start cooking.

    Prepare the vegetables as follows:

    Potatoes: cut them into large dices, we suggest peeling them if you would like a smooth mash
    Baby Carrots: peel them and trim the green leaves
    Brussel sprouts: wash and dry them.
    Prepare the Mashed Potato
    Steep the potato dices in milk, salt and pepper all in a sauce pan. Bring the milk to a gentle boil and allow the potato to cook till it is fork tender i.e. you can easily pierce it with a fork. Then take the potato and milk off heat and put it in a blender. Purée until it is smooth.

    Alternatively, use a wooden spoon (or whatever is available) and mash the potato by hand. Add the butter while the mash is still warm.

    Optional: Gently cook the purée in a frying pan until you get the consistency you like. Turn off the heat once it is done and mix in the butter while it is still warm.
    Prepare the Carrots and Brussel Sprouts
    Bring some water in a sauce pan or pot to a boil. Then add some salt. Parboil the carrots and Brussel sprouts for around 5 minutes. Drain out the water and then set them aside. Heat some oil in a pan. Once the oil is hot enough, pan roast the carrots and the brussel sprouts. Season them lightly as you pan roast them.
    Pan Roast the Tenderloin
    Heat some oil in a pan. Season the tenderloin well. Once the oil is hot enough, start roasting the tenderloin. It will take roughly 2-3 minutes a aside for the tenderloin to be cooked to rare. Once it is cooked, keep aside for 5 minutes before serving.
    Plate and Serve
    Warm the prune jus in a microwave or sauce pan just before serving. Plate as show or as you would like. Grate the dark chocolate over the Prune Jus and vegetables just before bringing everything to the table.