Chef Nate Weir Porcini-rubbed Aussie Grassfed Beef Tenderloin with Rainbow Salad, Maple Mustard, and Pickled Mustard Seeds

  • Prep time 0Min
  • Cook time 0Min
  • Technique Roast, Sear
  • Meat Beef
  • Cut Tenderloin
  • Serves 4

A spring-season special hits its stride with Aussie grassfed beef.


For the Steak Medallions
1 ea Whole beef tenderloin, trimmed of fat, silverskin, and chain
1 TBS Kosher Salt
3 TBS Porcini Powder (or dried Porcinis, ground to a powder)
Fresh Cracked Pepper, to taste

For the Maple Mustard Vin
1 cup Neutral oil (avocado, sunflower, canola, etc)
1/2 cup Maple Syrup, grade A
1/2 cup organic apple cider vinegar
1/4 cup whole grain Dijon mustard
1 tsp kosher salt (to taste)
1/2 tsp cayenne pepper

For the Pickled Mustard Seeds
½ cup yellow mustard seeds
½ cup rice wine vinegar, seasoned
1 cup water
1/3 cup cane sugar
1 tsp kosher salt

For the Rainbow Salad
3-4 ea Rainbow Carrots, thinly sliced with a peeler into ribbons
2 ea Opal apple, thinly sliced
½ ea Daikon, ideally Purple, thinly sliced
1 ea small purple turnip, thinly sliced
½ ea parsnip, peeled, thinly sliced into coins
1 ea watermelon radish, thinly sliced
1 ea golden beet, thinly sliced
2 cups radicchio, stem removed, roughly chopped, washed
2 cups frisee, washed, roughly chopped
4 stalks celery hearts with leaves, thinly sliced
1 oz Bleu Cheese, e.g. Pt Reyes, crumbled
2 TBS pepitas, dry toasted


Porcini Rubbed Grass Fed Tenderloin:

  1. Trim tenderloin well. Pat dry and sprinkle all over with kosher salt and black pepper, rubbing into meat.
  2. Preheat a plancha or heavy bottom pan over medium-high heat. Add oil and heat until shimmering. Sear tenderloin evenly on all sides, about 8 minutes total.
  3. Move seared tenderloin to sheet tray. Dust porcini powder over entire tenderloin, rolling to coat all sides.
  4. Heat oven to 325°F. Roast until an instant thermometer shows 120°F in the thickest part.
  5. Transfer tenderloin to a rack set over a sheet tray and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare). Once rested, place in the refrigerator to fully cool down.
  6. Once fully cooled, wrap very tightly with plastic wrap to shape into a neat log. This can be done a day in advance.

Pickled Mustard Seeds (makes about 2 c.):

  1. Combine all ingredients in a saucepan and bring to a gentle simmer over low heat.
  2. Cook until the seeds are plump and tender, about an hour. If too much liquid evaporates, add just enough water to cover the seeds.
  3. Cool quickly. Store covered in the refrigerator.

Maple Mustard Vin:

  1. Blend all ingredients except oil.
  2. Stream in oil until dressing is thick and emulsified. Check seasoning. Refrigerate

Rainbow Salad:

  1. Using a mandoline, thinly slice all veggies. Note: For bulk prep, use a food processor with a thin (3mm or less) blade.
  2. Store cold until ready to assemble.
  3. Crumble blue cheese; wash & cut lettuces
  4. In a dry pan on stovetop over medium-low heat, toss pepitas, shaking and tossing very often. Toast pepitas until mostly golden and fragrant. Season with a pinch of salt and transfer to tray to cool.


  1. Unwrap tenderloin. Using a sharp knife, slice into 1” medallions.
  2. Toss shaved vegetables, radicchio, frisee, celery leaves, blue cheese crumbles, and pepitas with Maple Mustard dressing and a pinch of salt.
  3. Neatly plate salad. Top with 4 oz cold porcin- rubbed tenderloin.  Season steak medallions with a little flaky salt.
  4. Scatter pickled mustard seeds over steak.