This is Sixto Carreon “Here’s How You Make It Series”. This is this series’s first post, and I hope you enjoy it. This is a simple yet satisfying plated dinner just for you!

INGREDIENTS

For the Grilled Tenderloin:

• 4 beef tenderloin steaks (6 ounces each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar

For the Celeriac Puree:

• 1 large celeriac (celery root), peeled and cubed
• 2 medium Yukon gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Salt and white pepper to taste
• 1 teaspoon truffle oil

For the Roasted Kale:

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest

For the Roasted Mushrooms:

• 16 ounces mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and halved
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon white wine or dry sherry

For the Burnt Cauliflower:

• 1 head cauliflower, cut into small florets
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon capers, drained and rinsed
• 1 tablespoon fresh parsley, finely chopped

Here’s how you make it!

1. Prepare the Grilled Tenderloin:
   • In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, Dijon mustard, and balsamic vinegar.
   • Season the tenderloin steaks generously with salt and pepper. Rub the marinade mixture all over the steaks. Let marinate for at least 30 minutes at room temperature.
   • Preheat your grill to high heat. Grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Let rest for 5 minutes before serving.
2. Make the Celeriac Puree:
   • In a large pot, add the celeriac and potatoes. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes.
   • Drain and return the vegetables to the pot. Add the heavy cream and butter. Use an immersion blender or a regular blender to puree until smooth. Season with salt, white pepper, and truffle oil (if using). Keep warm until serving.
3. Roast the Kale:
   • Preheat your oven to 375°F (190°C).
   • Toss the kale with extra-virgin olive oil, salt, pepper, and lemon zest. Spread out on a baking sheet in a single layer.
   • Roast for 10-15 minutes, or until the edges are crispy and slightly browned.
4. Roast the Mushrooms:
   • Preheat your oven to 375°F (190°C).
   • Toss the mushrooms with extra-virgin olive oil, garlic, salt, pepper, thyme, and white wine or dry sherry. Spread out on a baking sheet in a single layer.
   • Roast for 20-25 minutes, or until the mushrooms are tender and browned, stirring halfway through.
5. Burn the Cauliflower:
   • Preheat your oven to 425°F (220°C).
   • Toss the cauliflower florets with extra-virgin olive oil, salt, pepper, and smoked paprika. Spread out on a baking sheet in a single layer.
   • Roast for 25-30 minutes, or until the cauliflower is deeply browned and slightly charred, stirring halfway through.
   • Once done, toss the roasted cauliflower with capers and chopped parsley.
6. Assemble the Dish:
   • On each plate, place a generous spoonful of celeriac puree and smooth it into an elegant circle using the back of a spoon.
   • Place the grilled tenderloin steak on top of the puree.
   • Arrange a portion of roasted kale, roasted mushrooms, and burnt cauliflower artistically around the steak.
   • Garnish the plate with additional fresh herbs, such as thyme or parsley, and a drizzle of high-quality olive oil or truffle oil for an extra touch of elegance.

Presentation Tips:

• Use a ring mold for the celeriac puree to create a perfect circle.
• Carefully arrange the vegetables around the steak to create a visually appealing composition.
• Use microgreens or edible flowers as an additional garnish to elevate the presentation.

Beet Sauce

This beetroot purée sauce will add a vibrant color and earthy flavor to your dish, complementing the grilled tenderloin and vegetables beautifully.

Ingredients

• 2 large beetroots, peeled and cubed
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable or chicken broth
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh dill or parsley, finely chopped (optional for garnish)

Heres how you make it!

1. Prepare the Beetroots:
   • Place the cubed beetroots in a large saucepan and cover with water. Bring to a boil and cook until the beetroots are tender, about 20-25 minutes.
   • Drain the beetroots and set aside.
2. Cook the Aromatics:
   • In the same saucepan, melt 1 tablespoon of the butter over medium heat.
   • Add the finely chopped shallot and minced garlic. Sauté until they are soft and fragrant, about 3-4 minutes.
3. Make the Purée:
   • Add the cooked beetroots back to the saucepan with the shallots and garlic.
   • Pour in the vegetable or chicken broth. Cook for another 2-3 minutes, allowing the flavors to meld together.
   • Remove from heat and transfer the mixture to a blender or use an immersion blender. Blend until smooth and velvety.
4. Finish the Sauce:
   • Return the puréed beetroot mixture to the saucepan over low heat.
   • Stir in the heavy cream, remaining tablespoon of butter, balsamic vinegar, and honey or maple syrup.
   • Cook, stirring frequently, until the sauce is heated through and slightly thickened, about 5 minutes.
   • Season with salt and freshly ground black pepper to taste.
5. Serve:
   • Spoon the beetroot purée sauce onto each plate as a base for the grilled tenderloin or drizzle it around the dish for a decorative touch.
   • Garnish with finely chopped fresh dill or parsley, if desired.

Tips:

• For an extra smooth texture, you can pass the purée through a fine-mesh sieve after blending.
• Adjust the consistency of the sauce by adding more broth or cream if it’s too thick.
• This beetroot purée sauce pairs wonderfully with other roasted vegetables and meats, adding both color and flavor to the plate.