Sweet and nutty pecan butter is absolutely fantastic on beef, fish, or chicken. Add a tablespoon or two of the pecan butter at the last moment of cooking and elevate your dish to a whole new level.
Serves 4
For the Beef Tenderloin
½ cup (125 mL) unsalted butter, softened
¼ cup (60 mL) toasted pecans, finely chopped
2 tbsp (30 mL) olive oil
4 beef tenderloin filets (each 6 oz/175 g)
Salt and pepper
4 shallots, thinly sliced
2 cups (500 mL) chanterelle mushrooms, thinly sliced
¼ cup (60 mL) red wine
1 cup (250 mL) roasted chicken stock (page 245)
1 sprig thyme
For the Sweet Potato Pecan Cakes
1 lb (500 g) sweet potatoes
½ cup (125 mL) all-purpose flour
¼ cup (60 mL) pecans, toasted and finely chopped
2 tbsp (30 mL) finely chopped parsley
1 bunch green onions, thinly sliced
Salt and pepper
2 tbsp (30 mL) olive oil
For the Creamed Spinach and Pecans
2 tbsp (30 mL) unsalted butter
2 shallots, finely chopped
1 medium clove garlic, minced
¼ cup (60 mL) pecans, finely chopped
1 cup (250 mL) heavy cream
½ cup (125 mL) grated Parmesan cheese
⅛ tsp (0.5 mL) nutmeg
1 lb (500 g) baby spinach, washed, dried, and stems removed
Salt and pepper
In a small bowl, mash together the butter and pecans until well combined. Heat the olive oil in a medium-sized, heavy skillet over medium-high heat. Season the filets with salt and pepper. Cook the filets for 4 minutes on the first side. Turn over and cook for 2 minutes, then add half of the pecan butter. Continue cooking and basting for another 2 minutes. Remove the filets from the pan and let rest.
In the same pan, over medium-high heat, cook the shallots and mushrooms, stirring often, until the mushrooms are tender, about 4 minutes. Remove from the pan and set aside. Deglaze the pan with the wine and cook until reduced by half, about 2 minutes. Add the stock and thyme; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, for 8 minutes to blend the flavours. Strain the sauce through a fine-mesh strainer into a small saucepan; discard the solids. Add the reserved mushrooms and remaining pecan butter to the sauce and whisk together. Season well with salt and pepper.
Put the sweet potatoes in a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 30 minutes. Drain and let cool. Peel the potatoes, then coarsely grate them into a large bowl. Add the flour, pecans, parsley, green onions, and salt and pepper to taste; mix together well. Heat the oil in a large nonstick skillet over medium-high heat. Form the potatoes into four cakes. Working in batches, fry the potato cakes until golden brown, 2 to 3 minutes per side.
For the cream sauce, in a medium saucepan, melt the butter over medium heat. Gently sauté the shallots until translucent. Stir in the garlic and pecans and cook for another minute. Pour in the cream and bring to a simmer. Stir in the Parmesan and nutmeg. Gently simmer, stirring often, until the sauce thickens, about 5 minutes.
After the sauce has thickened, add the spinach to the cream and turn up the heat to medium-high. Cook the spinach in the reduced cream until just wilted, about 2 minutes. Season with salt and pepper.
To serve, divide the creamed spinach and sweet potato cakes onto four plates. Place the beef filets on top of the creamed spinach and top with sauce.