Regardless of the size of this year’s holiday gathering, a crowd-pleasing menu is a must. Chef Tommy Nevill of III Forks Steakhouse in Palm Beach Gardens shares his recipe for a delectable roast beef tenderloin with King’s butter to serve as a festive main dish, luxuriously elevated by fresh black truffle, foie gras, thyme, and honey.
“This is a real show stopper in my home around the holidays and everyone “ohhs and ahhs” when it hits the table,” said Tommy Nevill. “After traveling to Italy and harvesting truffles out of the ground, I could not think of a better ingredient to complement a great steak.”
Cooking the Perfect Tenderloin
Tenderloin should be seasoned with salt and pepper, then seared in a cast iron pan or on the grill for about two minutes per side just rolling it in the pan or on the grill. Remove and finish in the oven at 400 degrees until the internal temp reaches 120 degrees for medium rare and let it rest for at least 15 minutes.
For King’s Butter:
2 sticks of softened butter
1 tbsp. honey
1/2 lb. foie gras
2 tbsp. black truffle shavings
1 tbsp. fresh thyme
Fold all ingredients into the softened butter and let it rest in the fridge overnight. After the tenderloin has rested, slice and pour the king’s butter right over it and serve.