JBG Autumn Recipes: Whole Beef Tenderloin with Collard Green Gratin
For the autumn slate of vegetables from Johnson’s Backyard Garden, we’re coming up with recipes to make the most of fresh local produce, and this delicious meat, cheese, and vegetable combo is the perfectly delicious place to start. This recipe combines collard greens and bell peppers, both available with a CSA membership with JBG, with a whole Rosso & Flynn beef tenderloin, available now in the holiday shop. The recipe comes from our friend Chef Taylor Byrd, a mainstay in fine Austin kitchens, and now the founder of Byrd Provisions, a gourmet in-home dining service using locally sourced products.
This recipe is organized by the individual components of the dish. Most of the preparation for the gratin (cheese sauce and collard greens) is completed while the tenderloin reaches room temperature. Then, after the tenderloin is seared and placed in the oven, the gratins are assembled in ramekins and added to the oven (gratin assembly is found at the bottom, after the tenderloin preparation). A reference timing guide is found here:
Clean, cut, blanch, shock, & drain collards
Cut bell pepper
Remove tenderloin from fridge, let rest at room temp
Make cheese sauce (mornay)
Season, sear, and roast tenderloin
While tenderloin is in oven, add collards and bell pepper to mornay. Portion mixture into ramekins
5 minutes before the tenderloin is finished roasting, add the gratin ramekins to oven.
Once desired tenderloin internal temperature is reached, remove from oven and rest.
Once tenderloin is resting, remove ramekins to add panko and return to oven.
Cook gratins until the breadcrumbs are golden brown and remove from oven.
Plate and serve
Cheese sauce (Mornay)
Melt butter in small sauce pot over medium heat.
Stir in flour. Cook, stirring often, for approx. 2-4 minutes to make a blonde roux. Very light color.
Whisk in milk. Combine to sauce like consistency.
Add cheeses, cook for several minutes over medium to medium-low heat and stir well to incorporate. (You may have to add more milk to reach desired consistency of a thin to medium bodied sauce.)
1 bunch collard greens
1 red bell pepper, minced
3 tbsp butter
6 tbsp all purpose flour
1 cup milk
1/2 cup Antonelli’s redneck cheddar cheese
1/2 cup Parmesan cheese
1 cup panko bread crumbs
Bring a pot of water to a boil.
Remove collards from the stalk. Cut into 2 inch pieces.
Season water with kosher salt.
Blanch collards for approximately 3-4 minutes until slightly tender.
Shock collards in ice bath after boiling to stop the cooking process.
Once cooled, wring out water from the collards by hand or using a clean kitchen towel. Set aside.
1 ½ - 2 lbs beef tenderloin
salt and pepper, to taste
1 tbsp grapeseed oil
Preheat oven to 475 F
Heat cast iron pan on high heat until almost smoking
Season tenderloin liberally with kosher salt and fresh cracked black pepper on all sides
Place grapeseed oil in cast iron. Sear tenderloin in pan on all sides to golden brown, approximately 1-2 minutes per side.
Transfer pan to oven and cook until an internal temperature of 125 degrees, approximately 20-25 minutes. Once cooked, remove from pan and rest on rack for at least 10 minutes
Slice into 1 inch rounds.
Add collards and bell pepper to the cheese sauce.
Transfer mixture to individual cast iron pots. Fill ¾ of the way up the side.
Bake uncovered for 10 minutes until bubbling.
Remove pots, top with a thin layer of panko bread crumbs, and return to oven until the bread crumbs are golden brown, approximately 5-8 minutes.
Remove from oven. Serve immediately.