Beef Tenderloin, Butternut Squash Purée and Brussels Sprouts with Hazelnut Vinaigrette

Posted On: November 18, 2014

Here’s another amazingly mouth-watering recipe featuring our grass fed Beef Tenderloins and our Brussels Sprouts:


Butternut Squash Purée
  • 2 cups butternut squash, peeled and diced
  • coarse salt
  • 2 TBSP butter
  • salt, freshly ground pepper
Hazelnut Vinaigrette
  • 1 tsp sherry vinegar
  • salt, freshly ground pepper
  • 5 tsp hazelnut oil
  • A few whole hazelnuts, roasted, skinned and chopped
Brussels Sprouts
  • 1 cup Brussels sprouts, trimmed
  • coarse salt
  • 1 TBSP butter
  • salt, freshly ground pepper
Red Wine Sauce
  • 1 cup red wine
  • 5 cups veal stock
  • 2 thyme sprigs
  • 1 TBSP butter
  • salt, freshly ground pepper
  • Brussels sprouts leaves


Butternut squash purée: Bring a large saucepan of water to a boil, add a pinch of coarse salt, and cook squash until soft, about 15 minutes. Remove squash using a slotted spoon, blend with butter until smooth; season.

Hazelnut vinaigrette: Whisk sherry vinegar, salt and pepper in a bowl; whisk in hazelnut oil and chopped hazelnuts.

Brussels sprouts: Cut a criss cross in the base of each Brussels sprout. Bring a large saucepan of water to a boil and add a pinch of coarse salt. Gently lower the sprouts into the boiling water and cook until vivid green, about 5 to 10 minutes. Cut each sprout in half. Heat butter in a frying pan over medium high heat and fry Brussels sprouts until golden, about 2 to 5 minutes. Keep warm.

Sautéed Beef Tenderloin: Remove the beef tenderloin from the refrigerator 5 to 10 minutes prior to preparation time. Season. Heat the oil in a frying pan. When the oil is hot, cook to the required doneness about 6-7 minutes for medium, turning once. Spoon the oil over the beef to keep it moist. Once cooked, remove from the heat and rest on a rack for 6 minutes.

Red wine sauce: Degrease the frying pan by blotting with absorbent kitchen paper. Add red wine, scrape the bottom of the pan with a wooden spatula to dislodge the pan drippings and simmer over medium heat. Reduce to syrup-like consistency, about 5 minutes. Add the veal stock and thyme. Reduce until sauce coats the back of a spoon, about 5 minutes.  Whisk in butter, and season.

To serve: Reheat the butternut squash purée. Place a spoonful of purée in the center of the plate, smooth into a circle using the back of a spoon. Place the beef tenderloin on top. Lightly dress the Brussels sprouts with the hazelnut vinaigrette and arrange on the plate. Spoon the red wine sauce onto the beef.

Decorate with Brussels sprout leaves.

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