Daniel Humm's Beef Tenderloin with Butternut Squash Puree

Owner of "Eleven Madison Park" prepares recipes from his cookbook of the same name.
3:07 | 12/18/12

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Transcript for Daniel Humm's Beef Tenderloin with Butternut Squash Puree
12 days of cooking. Daniel humm, chef and owner of 11 madison park. Everybody's eating. I know. Author of "11 madison park," the cookbook. Great to have you back. And you're doing so well. Brand-new restaurant. It is fantastic, as well. Good to see you, george. Thank you. What are we doing today? We have an herbed mushroom crust. You can use regular bread. You made this around. We have mushrooms. We have parsley. Here, we have some soft butter. And you know, during the holidays, it's really crazy time. It's crazy at home with kids and wife and work and juggling everything. I think it's really important to bring the family together. They're already coming together on the other side here. This is the really easy recipe. We have the crust. We have some shallots. And basically, we just put this together. We roll it out. Between two parchment papers. Put the parchment paper on top. We have a roller here. And even the kids love to help with this. Make a mess all over the kitchen. I'll be the kid for a second. You can move on. This is what it's going to look like, right? Over here, we have a finished crust. We put it on top of the beef. It's simple. You can do it ahead of time. Do it in the afternoon. Put this in the oven. It takes like 15 minutes to cook. It's very simple. You know, it seems like maybe everything we do is so hard. But really, cooking is very simple. A few ingredients. Here, we have a beautiful butternut squash curry. On side? Or on top? We put it on the plate. It takes 15 minutes to cook. It takes about three minutes to eat. That's always the case. Oh, my gosh. So amazing. We have a little curry. And you see how easy this is. And it looks -- this is a beef sauce. Just a beef sauce that we made, from the restaurant. At home, you can use, you know, some beef trimmings, vegetables, red wine, reduce it. Beautiful. Fresh herbs. I hope there's ten more. And tell us about the salad, quickly, before you go. We have a quick salad. Radicchio salad. Some mango, basil, mozzarella. That's incredible. The crunchy salt and the pepper. It gives a little -- you had your lunch early. You can eat. Find all of the recipes at goodmorningamerica.Com on yahoo! if you don't feel like cooking, come see us at the

This transcript has been automatically generated and may not be 100% accurate.

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