Chateaubriand Beef Bourguignon

Take this opportunity to pamper your loved ones by whipping up this Chateaubriand Beef Bourguignon
dish following the recipe by Jackson Miller’s Chef De Cuisine Chef Boon.
Ingredients
Beef Tenderloin - 200g
Red Wine - 200ml
Bay Leaf - 2g
Shallot - 3g
Rosemary - 2g
Thyme - 2g
Peppercorns - 3g
Baby Carrots - 1pc (cut in halves)
Asparagus - 1pc (cut in halves)
King Oyster Mushroom - 1pc
Baby Potatoes - 200g
Black Truffle Paste - 2g
Carrot Puree - 1 tablespoon
Beetroot Tuile - 2pc
White Wine - 20ml
Minced Garlic - 2g
Salt & Pepper - 1 pinch
Step 1
Season the beef with salt and pepper, then vacuum-seal the beef, along with the red wine, peppercorns, thyme, rosemary and bay leaf. Leave in the fridge for 2 hours to marinate.
Step 2
Remove the vacuum pack from the fridge and cook in temperature-controlled water at 56˚C for 3 hours. Transfer the beef onto a hot griddle and pour the remaining red wine marinate into a saucepan and reduce. The sauce is done once it thickens to a gravy-like consistency.
Step 3
Fry the king oyster mushrooms in a pan together with some garlic. Add white wine and simmer until all the alcohol has evaporated. Season with salt and pepper. Blanch the carrot and asparagus.
Step 4
Pipe the mashed potatoes on a clean plate and arrange the vegetables around the mash. Slice the beef in half and drizzle the red wine sauce over it. Decorate with a squeeze of carrot puree and the beetroot tuile, and serve.