The Holiday Kitchen: Roasted Tenderloin Of Beef

STUDIO CITY (CBS) — Are you looking for new recipes to spice up your menu over the holidays? Chef Kerry Simon's "Holiday Kitchen" shows us how to make a tasty treat.

Roasted Tenderloin of Beef with Kohlrabi, Forest Mushrooms and Truffle Jus (Serves Eight)

8 6-ounce tenderloin of beef filets

Sear filets in a cast iron pan until nicely crusted, about 3 minutes per side. Finish in the oven at 350 degrees for 5-8 minutes for medium rare. Let rest for several minutes before serving.

For Forest Mushrooms:

4 cups Forest mushrooms (chanterelles, maitake, lobster mushrooms, bluefoot, etc.)
2 Shallots, chopped fine
3 Garlic cloves, chopped fine
1 Tbs. Sherry vinegar
1 Tbs. Balsamic vinegar
2 Tbs. Butter, or more as needed
2 Tbs. combination of parsley, chives, chervil, sliced fine
Fresh black pepper

1. Slice mushrooms to uniform sizes.
2. Heat a sauté pan, add oil and sweat garlic and shallots.
3. Add mushrooms and sauté until golden brown.
4. Deglaze pan with butter and each of the vinegars. Finish with herbs and season.

For Truffle Jus:

2 cups Veal demi-glace
1 can truffle peelings (can be found at Sur la Table or Williams-Sonoma)
½ cup white wine
1 shallot, chopped
1 sprig thyme
1 bay leaf

1. In a sauce pot sweat shallot, thyme and bay leaf.
2. Deglaze pot with wine and reduce by 50%. Add demi glace and truffle peelings. Let steep and reduce by half over low flame.

For Kohlrabi:

2 cups kohlrabi, thinly sliced on a mandolin
Olive oil
Champagne vinegar
Salt and pepper

Gently toss kohlrabi with 2 parts olive oil, 1 part Champagne vinegar and salt and pepper.

To Plate:

Spoon mushrooms onto plate. Place filet on top of mushrooms. Drizzle with truffle jus. Place kohlrabi garnish on top of each filet.

For more information on Chef Kerry Simon, click here.