Beef tenderloin with cauliflower purée and mustard croquettes

Want a taste of Chef Jason Parsons' New Year's Eve menu in your own home? Impress your guests with his mouthwatering beef tenderloin!

Want a taste of Chef Jason Parsons’ New Year’s Eve menu in your own home? Impress your guests with his mouthwatering beef tenderloin!

Beef tenderloin with cauliflower purée and mustard croquettes

Serves 4

Beef tenderloin ingredients:

  • 4 (4 ounce) beef tenderloin medallions
  • 1 tbsp coarse sea salt
  • 1 tbsp cracked black pepper
  • 1 tbsp grape seed oil
  • 2 cup cabernet wine
  • 3 sprigs of thyme
  • 2 cloves of garlic

Cauliflower purée ingredients (makes 1 cup):

  • 2 cups cauliflower florets
  • 3 cups milk
  • 1 tsp ground cumin
  • 1 tsp white pepper
  • 1 tsp salt

Mustard croquettes ingredients (makes 8):

  • 2 cups mashed potato
  • 1 tbsp Dijon mustard
  • Salt & ground white pepper to taste
  • 3 whole eggs
  • 1 cup all-purpose flour
  • 2 cups of breadcrumbs

Cabernet sauce ingredients (makes 1 cup):

  • 2 cups Cabernet wine
  • 2 cups of chopped shallots, garlic, carrots, celery and leeks
  • 3 cups veal jus
  • 4 sprigs of thyme
  • 2 cups Brussels sprout leaves
  • 12 heirloom baby carrots (peeled, shaped and blanched)


For the beef: Heat the grape seed oil in a large fry pan over high heat. Season the beef with the sea salt and cracked black pepper. Next, brown the beef in the pan on all sides. Once brown on all sides, deglaze with the cabernet wine and add in the 2 cloves of garlic and 3 sprigs of thyme. Place the pan in a 400F degree oven and continue to roast. Every few minutes, using a spoon, baste the beef with the pan juices. Cook to desired temperature. Chef Parsons recommends medium rare.

For the purée: Combine the cauliflower florets, milk, ground cumin, white pepper and salt into a large pot and heat over medium to high heat. Continue to check from time to time, ensuring the milk is not burning on the bottom of the pan. Once the cauliflower is cooked through, strain off the milk but save the liquid. Purée the cauliflower in a blender while adding some of the milk back in to achieve desired thickness.

For the croquettes: Boil potatoes until completely cooked. Strain and mash while warm, and fold in the Dijon mustard, salt and pepper. Spread the mashed potatoes into a casserole dish so that they are 1 inch thick. Chill in the fridge and then cut into rectangle shapes (3 inches L x 1 inch wide x 1 inch high). Chill again and then bread them by rolling them in the flour, then the egg and then the breadcrumbs. Deep fry until crispy and hot right before you’re ready to serve.

For the sauce: In a pot, brown the shallots, garlic, carrots, leeks and celery. Once completely brown, deglaze with the cabernet wine. Simmer until the wine reduces by ¾ and then add in the veal jus and thyme. Continue to simmer until the sauce thickens. Strain through a fine sieve and season with salt and pepper and serve.

For the carrots and sprouts: Warm the carrots and sprout leaves in butter. Season with salt and pepper, and serve.

Presentation: Spread the cauliflower purée across the plate using the back of a teaspoon. Arrange 3 carrots per plate and some sprout leaves along the purée, followed by two croquettes per plate. Once the beef is cooked and rested, slice and lay against the vegetables. Drizzle the cabernet sauce over the beef and serve immediately.

Courtesy Chef Jason Parsons

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