Beef Tenderloin with Foie Gras
Sweet Potato Puree, Truffle Oil, Roasted Beet Demi


Beef Tenderloin
2 lb. Tenderloin of Beef (Trim all Fat and Silver Skin Off)
1 cup Olive Oil
3 tbsp. Garlic (Chopped)
3 tbsp. Shallot (Chopped)
3 tbsp. Thyme (Chopped)
1 tbsp. Whole Pepper Corns Each (Szechuan, Pink and Green)
2 tsp. Salt
Toast whole peppercorns in sauté pan on high heat (45 seconds), let cool and ground to a fine dust. Marinated beef in olive oil, garlic, shallot and thyme for 1 – 2 hours before cooking.
Season with salt and peppercorn dust. Sear beef in sauté pan on medium heat till desired doneness.
Remove from sauté pan and reserve for serving.

Truffle with Foie Gras
6 oz. Foie Gras (Coarsely Chopped)
1 tbsp. Shallots (Diced)
6 oz. Truffle Oil
3 oz. Madeira Wine
2 tbsp. Truffles (Coarsely Chopped)
2 oz. Macadamia Nut Oil
1 tbsp. Chives Chopped
taste Salt and Fresh Ground Pepper
In stainless steel mixing bowl add, shallots, Madeira wine, truffles, truffle oil, macadamia nut oil and chives. Chop foie gras into small pieces, pre-heat sauté pan on high heat, add foie gras and season with salt and pepper, cook for only 30 seconds. Remove foie gras from pan and let cool, add to oil mixture, season with salt and pepper add chives.

Sweet Potato Puree
2 each Medium Sweet Potatoes
1 cup Heavy Cream
3 tbsp. Unsalted Butter
taste Salt and Fresh Ground Pepper
Peel sweet potatoes and dice, cook in small sauce pan with salted boiling hot water till soft (12 minutes). Drain water add heavy cream, butter to pan, mash potatoes until smooth, season with salt and pepper. Reserve for serve.

Roasted Beet Demi
3 each Large Beets
3 each Shallots
½ tsp. Black Pepper Corns
4 cups Chicken Stock
3 tbsp. Olive Oil
taste Salt and Pepper
Peel beets and cut into small dice, pre-heat oven on 400* and place beets, shallots and pepper corns on small roasting pan. Roast beets until soft (10 – 15 Minutes). Remove beets, shallots and peppers corn from roasting pan, place into medium sauce pan add chicken stock. Bring to a boil and reduce liquid to half the volume. Puree with hand held mixer until completely liquefied, reduce by half volume, season with salt and pepper. Strain in fine mesh colander. Reserve for service.

Place sweet potato puree on plate, slice tenderloin of beef into medallions, place on sweet potato, drizzle foie gras and truffle oil over beef. Drizzle roasted beet demi around beef and serve.


*Executive Chef Greg Gaspar
Maui Prince Hotel, Makena Resort

Recipe featured at
“An Evening of Hope”
Benefit Food & Wine and Auction
November 10, 2001
Hapuna Beach Prince Hotel*