Daniel Humm's Beef Tenderloin Roasted with Butternut Squash Puree

A Flavorful Holiday Meal

Owner of "Eleven Madison Park" prepares recipes from his cookbook of the same name.

From the kitchen of Daniel Humm

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Servings:Over 8

Cook Time: 30-60 min

Try Daniel Humm's beef tenderloin roasted with butternut squash puree.

Ingredients

For the beef:

2 pounds beef tenderloin

Salt

1 sprig thyme

For the thyme and garlic butter:

4 tablespoons butter

5 sprigs thyme

2 cloves garlic, crushed but kept whole

For the crust:

1 tablespoon plus 1 cup butter, softened

2 tablespoons minced shallots

1/4 cup thyme leaves

1/4 cup chopped parsley

2 cups brioche bread crumbs

1/4 cup finely chopped black trumpet mushrooms

1 teaspoon salt

For the butternut squash puree:

1 tablespoon butter plus 1/4 cup cold butter, diced (1/2 inch)

1 quart peeled and diced butternut squash

5 sprigs thyme

1 teaspoon salt

For the sauce:

4 cups chicken jus

1 tablespoon olive oil

1 tablespoon minced shallots

1 tablespoon thyme leaves

1/2 teaspoon salt

To finish:

16 sprigs baby yellow chard

Cooking Directions

Season the beef with salt and place in a sous vide bag with the thyme. Vacuum-seal and cook in a water bath maintained at 145°F by an immersion circulator for 25 to 30 minutes. Chill in an ice-water bath, remove from the bag, and cut into 8 portions.

For the thyme and garlic butter:

In a small saucepan over medium heat, warm the butter until the milk solids begin to brown. Add the thyme and garlic, remove from the heat, and cool to 150°F.

For the crust:

Heat the 1 tablespoon butter in a sauté pan. Add the shallots and sweat for 5 minutes over low heat. Add the thyme and parsley and mix thoroughly. Remove from the heat and cool. Combine with the bread crumbs and mushrooms and then fold in the remaining 1 cup butter. Season with the salt. Place the mixture between 2 sheets of parchment paper and roll to 1/8 inch thick. Keep cool. Punch out 8 crust disks to fit the top of the beef tenderloin portions.

For the butternut squash puree:

Melt the 1 tablespoon butter over medium heat in a medium straight-sided pan. Add the squash and sweat until slightly tender, about 10 minutes. Add 1 cup water and the thyme and cover with a cartouche (lid made of parchment paper). Simmer the butternut squash until tender, about 15 minutes. Remove the cartouche and continue to cook until the pan is almost dry. Discard the thyme and transfer the butternut squash to a blender. Puree on high speed and, with the blender running, add the cold butter and puree until fully emulsified. Pass through a fi ne-mesh tamis, season with the salt, and chill over ice.

For the sauce:

In a small saucepan over medium heat, reduce the chicken jus to 2 cups. Heat the oil in a small saucepan over medium heat. Add the shallots and sweat. Add the reduced jus, bring to a simmer, and add the thyme leaves. Season with the salt.

To finish:

Roll each piece of Beef in the Thyme and Garlic Butter. Top with a Crust disk. Broil on high for 1 minute until golden. Slice the beef in half lengthwise. Brush the cut sides of the Beef with Thyme and Garlic Butter and sprinkle with fleur de sel. Spoon the 1 tablespoon of Butternut Squash Puree on a plate. Place the beef on top. Finish the plate with the Sauce. Repeat with the remaining ingredients, to serve 8.

Recipe courtesy Daniel Humm.

This recipe was styled by chef Karen Pickus for Good Morning America.