| Level: | Intermediate |
| Total: | 7 hr 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 2-pound center-cut beef tenderloin, trimmed and tied with butcher’s twine
- 1 tablespoon granulated garlic
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter, at room temperature
- One 10- to 12-inch boule
- 1/4 cup Dijon mustard
- Mushroom Duxelles, recipe follows
- 1 cup baby spinach
- 2 pints cremini mushrooms
- 2 cloves garlic, chopped
- 1 shallot, roughly chopped
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1/4 cup dry sherry
- 1 tablespoon fresh thyme, minced
Instructions
- Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack.
- Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours.
- Remove the tenderloin from the oven, cut off the butcher’s twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later.
- Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper.
- Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil.
- Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature.
- Unwrap, slice into wedges and serve.
- Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped.
- Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 419 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 24 g |
| Cholesterol | 124 mg |
| Sodium | 463 mg |
Reviews
This was fantastic! I made this for my brother and my parents and they keep asking me when I’m going to make it again. So much flavor. I also put the option out to anyone who likes mozzarella cheese. after I cut it into sections, I put some cheese on my piece and baked it at 350 till the cheese was melted…delicious!
Saw the rerun of this episode last Monday and became intrigued with the ingredients. Husband and I always make a recipe we like exactly as written the first time, then add and subtract when making it a second time to suit our taste buds. This one needs no alteration! I was leery of the Dijon mustard as it’s a very forward ingredient, but it mellows during pressing and compliments the whole when eating. The duxelles were delicious and the beef absolute perfection (just the way I love it). Spinach added color, but we really couldn’t taste it. Since we couldn’t find a large boule, we made two smaller ones. Now we have one in the freezer for another day! Masterful, Jeff. Absolute perfection.
Made this yesterday after watching the Father’s Day special. Used left over filet medallions and portabella mushrooms. It was absolutely awesome! Each bite “tasted like another” per my father-in-law (meaning I want more)!
I made this as a belated father’s day dinner and both My Husband and Son loved it. Since I work, I used store bought steak salad which was perfect because it was already cooked and thin sliced which saved on time. We will make this again.