Grilled Black Angus Beef Tenderlion

Grilled Black Angus Beef Tenderloin with Truffle Gravy And Sweet & Sour Pumpkin

recipe for 4 guests


800g black Angus beef tenderloin (4x 200 g Steaks)
20ml – olive oil
Thyme & rosemary
Salt % fresh white pepper from pepper mill
50g butter
10g sea salt flakes

200ml veal glace (strong)
40ml truffle jus
20g truffles
10g butter

Sweet & sour pumpkin:
50g sugar
10ml white wine
20ml Champagne vinegar
150ml chicken stock
3 cloves
1 stick cinnamon
1 small bay leaf
Thyme & rosemary
200g pumpkin cubes


For the tenderloin: Season the beef tenderloin with salt and pepper and fry the steaks on a pan with olive oil over a medium heat. Seal them from each side. Place the tenderloin in the oven at 160°C and leave for 10-15 minutes until it is medium-cooked. Add thyme, rosemary and butter and keep in the oven for 2-3 minutes. Remove the meat from the oven and let it rest for 3-4 minutes. Cut it into three nice slices and finish the tenderloin with sea salt flakes.

For the gravy: Taking the veal glace, cook down to 150 ml. Add the truffle jus and shaved truffles. Use a whisk to add butter.

For the pumpkin: Combine sugar and white wine in a pot and cook the wine down until the sugar starts to caramelise. Once the colour is light brown, add champagne vinegar, chicken stock, cloves, cinnamon, bay leaf, thyme and rosemary. Put pumpkin in the liquid, boil it al dente and finalise it with salt. (Tip: Preserve the pumpkins. If you keep the al dente-cooked pumpkins in the liquid, the taste gets better and better.)

Garnish with truffle slices, beetroot purée, glazed chestnuts, Brussel’s sprouts and mini potatoes.