# Beef with Chanterelles, Crispy Potatoes and Romano Beans, with Chocolate–Persimmon Dessert Bowls > Tender sliced beef and golden chanterelles share the plate with crisp-edged potatoes, blistered Romano beans and plenty of parsley. Finish with a dense chocolate pudding bowl brightened by persimmon and pomegranate, with coconut flakes and cacao nibs for crunch. - URL: https://www.chezjk.com/recipes/roast-lamb-with-autumn-mushrooms-crispy-baby-potatoes-charred-flat-beans-chocola - Author: Jonathan Katzman - Cooked and photographed: 2024-11-17 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Beef with Chanterelles, Crispy Potatoes and Romano Beans, with Chocolate–Persimmon Dessert Bowls](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F5c0f95ff8a705490.jpg) ## Pan-Seared Beef Tenderloin A hard sear builds a savory crust while a short oven finish keeps the center tender. Resting before slicing preserves the juices for the mushroom topping. ### Ingredients - 1 1/2 lb beef tenderloin, cut into 4 thick steaks - 1 1/4 tsp Diamond Crystal kosher salt, or less to taste - 1/2 tsp freshly ground black pepper - 1 tbsp ghee - 3 sprigs thyme ### Instructions 1. Salt the beef and refrigerate uncovered for at least 30 minutes or up to overnight. Pat thoroughly dry and season with pepper before cooking. 2. Heat the oven to 425°F. Heat an ovenproof skillet over medium-high heat, add the ghee, and sear the steaks for 2–3 minutes on each broad side until deeply browned. Briefly brown the edges. 3. Add the thyme and transfer the skillet to the oven. Start checking after 4 minutes; cooking may take 4–10 minutes depending on thickness. 4. For medium-rare, remove at 125–130°F and rest 8 minutes, aiming for a final temperature of 130–135°F. Slice across the grain into thick bite-size pieces. ### Notes - USDA guidance for whole cuts of beef is 145°F followed by a minimum 3-minute rest; use that endpoint when appropriate for your diners. - Reserve the skillet and its browned bits for the mushrooms, pouring off any scorched fat. ## Golden Chanterelles with Shallots and Thyme Cooking mushrooms in uncrowded batches gives them browned edges rather than a steamed texture. Shallots, thyme and a light deglaze make a glossy topping without a heavy sauce. ### Ingredients - 1 lb chanterelles, cleaned and torn into large pieces; oyster mushrooms may replace part - 2 large shallots, thickly sliced - 1 1/2 tbsp ghee, divided - 2 garlic cloves, finely chopped - 1 tsp fresh thyme leaves - 1/4 cup water - 2 tsp lemon juice - 1/3 cup roughly chopped flat-leaf parsley - to taste kosher salt and black pepper ### Instructions 1. Dry the cleaned mushrooms well. Heat a wide skillet over medium-high heat with 1 tablespoon ghee. 2. Cook the mushrooms in two batches, leaving them undisturbed for the first 2–3 minutes. Turn and continue cooking until their moisture has evaporated and the edges are golden, about 6–8 minutes per batch. Transfer to a plate. 3. Reduce the heat to medium. Add the remaining ghee and shallots; cook for 4–5 minutes until softened and browned at the edges. Add the garlic and thyme and cook for 30 seconds. 4. Add the water and scrape up the browned bits. Return the mushrooms and reduce until only a few spoonfuls of glossy liquid remain. 5. Finish with lemon juice, parsley, salt and pepper. Spoon over the sliced beef with any resting juices. ### Notes - For the best timing, brown the mushrooms while the potatoes roast, then finish the shallots and deglaze in the beef skillet while the meat rests. ## Crisp Roasted Golden Potatoes Small skin-on potatoes roast into creamy centers with golden cut surfaces. A hot sheet pan and ample space encourage crispness. ### Ingredients - 1 1/2 lb small Yukon Gold potatoes, halved or quartered into 1 1/2-inch pieces - 2 tbsp olive oil - 3/4 tsp kosher salt - 1/4 tsp black pepper - 2 tbsp chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F with a rimmed sheet pan inside. 2. Dry the potatoes thoroughly and toss with olive oil, salt and pepper. 3. Carefully arrange on the hot pan, mostly cut-side down, leaving space between pieces. 4. Roast for 25 minutes, turn, and roast for another 10–20 minutes until deeply golden and easily pierced with a knife. 5. Toss with parsley just before serving. ## Blistered Romano Beans with Lemon A brief blanch tenderizes the wide pods; a hot skillet then adds dark blistered spots without sacrificing their green color. ### Ingredients - 1 lb Romano beans, stem ends trimmed - 1 tbsp ghee - 2 tsp lemon juice - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a pot of salted water to a boil. Blanch the beans for 3–5 minutes, until bright green and just tender but still firm. 2. Drain, briefly cool in ice water, then drain again and dry very thoroughly. 3. Heat a large skillet over high heat. Add the ghee, then the beans in a single layer, working in batches if necessary. 4. Cook for 2 minutes without moving, then turn and cook for another 1–2 minutes until blistered in spots. 5. Remove from the heat and season with lemon juice, salt and pepper. ### Notes - If Romano beans are unavailable, use regular green beans and shorten the blanching time. ## Chocolate–Avocado Pudding Ripe avocado gives cacao a dense, silky texture without cooking. Maple syrup softens its bitterness while a little salt keeps the chocolate flavor pronounced. ### Ingredients - 2 large ripe avocados, about 300 g flesh - 1/3 cup unsweetened cacao powder - 1/4 cup maple syrup - 3 tbsp unsweetened coconut milk, plus more as needed - 1 tsp vanilla extract - 1/8 tsp fine sea salt ### Instructions 1. Blend all ingredients in a food processor until completely smooth, stopping to scrape down the bowl several times. 2. Taste and adjust the sweetness if needed. Add coconut milk a teaspoon at a time only if necessary; the pudding should hold a soft mound. 3. Transfer to a covered container and chill for at least 1 hour before portioning. ### Notes - Use avocados with no browned flesh or fibrous areas; their quality strongly affects the finished pudding. ## Persimmon, Pomegranate and Crunchy Dessert Toppings Firm persimmon and juicy pomegranate brighten the rich chocolate, while dates, coconut and cacao nibs provide contrasting chew and crunch. ### Ingredients - 2 ripe but firm Fuyu persimmons, stemmed and cut into bite-size pieces - 1/2 cup pomegranate arils - 4 Medjool dates, pitted and chopped - 1/3 cup unsweetened wide coconut flakes - 2 tbsp cacao nibs - 1/4 tsp ground cinnamon ### Instructions 1. Toast the coconut flakes in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until lightly golden. Cool completely. 2. Cut the persimmons shortly before serving and dust lightly with cinnamon. 3. Arrange the persimmon, pomegranate, dates, coconut and cacao nibs in separate clusters around each portion of chocolate pudding. ### Notes - Use Fuyu persimmons for firm pieces; Hachiya persimmons must be fully soft before eating and will not hold this shape. ## Overall Timing / Workflow The dessert can chill unattended while the potatoes roast. Finishing the beef, mushrooms and beans close together keeps the savory plate hot. ### Instructions 1. 0:00 — Make the chocolate pudding and refrigerate. Salt the beef, heat the oven and put the sheet pan inside. 2. 0:15 — Start roasting the potatoes. Clean the mushrooms, slice the shallots and prepare the herbs. 3. 0:25 — Blanch and thoroughly dry the beans. Brown the mushrooms in batches and set aside. 4. 0:40 — Sear the beef and transfer it to the oven. Check and turn the potatoes. 5. 0:50 — Rest the beef when it reaches your chosen temperature. Finish the mushroom topping in its skillet and blister the beans in a second skillet. 6. 1:00 — Slice the beef and plate the hot meal. Keep the pudding chilled, then add its fruit and crunchy toppings immediately before dessert. ## Plating Keeping the beans and potatoes in distinct sections preserves their textures, while layering mushrooms over beef brings their juices together. ### Instructions 1. Arrange the Romano beans along one side of each warm plate and cluster the potatoes along the lower edge. 2. Place the sliced beef in the remaining space and spoon the mushrooms, shallots and light pan juices over it. Scatter the parsley from the prepared components across the beef and potatoes. 3. For dessert, place a generous mound of chocolate pudding in each small bowl and arrange the toppings in separate clusters around it. ## Leftover Path Storing the savory components separately allows the potatoes to crisp again without overcooking the meat. Keeping dessert toppings separate protects their texture. ### Instructions 1. Refrigerate the beef, mushrooms, beans and potatoes in shallow covered containers within 2 hours; use within 3–4 days. 2. Re-crisp potatoes in a 425°F oven for 10–15 minutes. Warm mushrooms and beans separately, and gently reheat beef with the mushroom juices until leftovers reach 165°F; the beef will become more well done. 3. Alternatively, serve cold sliced beef with the beans, parsley and a little lemon juice, with reheated potatoes alongside. 4. Keep the pudding covered and refrigerated for up to 2 days. Store fruit separately and add the dates, coconut and cacao nibs only when serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.