BEEF TENDERLOIN WITH PEA PURÉE | BCLIQUOR

Ingredients

• 2 to 3 lbs (1 to 1.5 kg) centre-cut trimmed beef tenderloin
• kosher salt and freshly ground black pepper
• ½ cup (125 ml) unsalted butter, divided
• 4 sprigs thyme
• 1 shallot, roughly sliced
• coarse sea salt such as fleur de sel or Maldon salt, for serving
• 2 cups (500 ml) snap peas, steamed
• 1 cup (250 ml) fresh pea shoots
• ¼ cup (60 ml) shallots, minced
• ¼ cup (60 ml) unsalted butter
• 4 cups (1 L) sweet green peas (fresh or frozen)
• ½ cup (125 ml) whipping cream
• 1 tbsp (15 ml) fresh mint, optional
• salt and freshly ground black pepper, to taste