1 Chestnut Puree (prepared separately, quantity sufficient to form a mound)
Instructions
1. Slice the beef tenderloin into rounds approximately 1 inch (2.5 cm) thick. Using your hands or a round cutter, shape each slice into a neat circular medallion.
2. Broil the medallions over direct heat (or under a broiler set to high, approximately 500-550°F / 260-290°C, with the rack positioned 3-4 inches / 7-10 cm from the element) for 4-6 minutes total, turning once at the halfway point, until the exterior is well browned and the interior reaches approximately 125-130°F (52-54°C) for medium-rare or 135-140°F (57-60°C) for medium. The surface should be deeply caramelised and firm to the touch at the edges while yielding slightly at the center.
3. Immediately spread each medallion with softened butter — the technique here is a simple beurre fini (finishing with butter directly on the hot surface to gloss and enrich the meat). Season generously with salt and freshly ground black pepper.
4. Arrange the buttered medallions in a ring on a serving platter around a central mound of prepared Chestnut Puree. Serve at once.
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