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Chef Fouad El Antaki – Beef Tenderloin with Truffle

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Hailing from Riyadh, Saudi Arabia, Chef Fouad El Antaki has been making waves in the culinary world with his innovative approach to classic dishes. With 25 years of experience and a deep passion for meat, Chef Fouad has created a signature dish that is both familiar and exciting: Beef Tenderloin with Truffle Sauce.

 

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A Dash of His Past

Chef Fouad's culinary journey began in Beirut, Lebanon, where he cultivated his love for cooking and honed his skills at the Institute of Culinary Education. Over the years, he has made his mark in several five-star hotels, been behind the launch of over seven restaurants in Saudi Arabia, and served as an Advisory Chef at Nestlé Professional since 2016. His dedication to his craft and innovative spirit have earned him recognition and respect in the culinary world.

 

His Signature Dish: Beef Tenderloin with Truffle Sauce

What truly sets Chef Fouad’s dish apart is the seamless fusion of traditional culinary techniques with innovative twists. The tenderloin is grilled to perfection and paired with a rich truffle sauce, made using MAGGI® Demi-Glace and MAGGI® Truffle Seasoning. This combination of tender meat and luxurious sauce creates a symphony of flavors that is sure to impress any meat lover. But the innovation doesn't stop there. Chef Fouad pairs this star element with creamy polenta and broccoli puree, adding depth and complexity to the dish. The addition of sautéed Enoki Taki mushrooms and fresh vegetables like green peas, baby carrots, and cherry tomatoes adds a burst of freshness and color, creating a visually appealing and palate-pleasing dish.

Ingredients
Beef Tenderloin with Truffle Sauce
  • 180g Beef Tenderloin
  • 30g Polenta
  • 30g Broccoli
  • 10ml Fresh Cream
  • 10g Enoki Taki Mushroom
  • 5g Parmesan Cheese
  • 5g Green Peas
  • 2g Baby Carrot
  • 3g Cherry Tomato
  • 8g Butter
  • 15ml MAGGI® Demi-Glace
  • 4g MAGGI® Truffle Seasoning
  • 2g Salt/Pepper
Preparation
  • 1
    Boil the polenta for 10 minutes until cooked; stir in parmesan cheese, butter, salt, and pepper.
  • 2
    For the broccoli puree, boil the broccoli for 10 minutes, drain, and blend with cream, butter, salt, and pepper.
  • 3
    Prepare the MAGGI® Demi-Glace according to package instructions, add MAGGI® Truffle Seasoning, and bring to a boil for 5 minutes.
  • 4
    Boil the baby carrot and green peas. Sauté the mushrooms and season with salt and pepper.
  • 5
    Grill the tenderloin for about 10 minutes or until your preferred doneness is reached, adjusting cooking time based on the thickness.
  • 6
    For plating, layer the polenta, broccoli puree, green peas, baby carrot, and cherry tomato.
  • 7
    Place the tenderloin on top, garnish with sautéed Enoki Taki mushroom, drizzle with truffle demi-glace sauce, and serve.