Porcini Rubbed Aussie Grassfed Beef Tenderloin With Rainbow Salad, Maple Mustard And Pickled Mustard

Ingredients

• 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
• 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
• ½ cup yellow mustard seeds
• ½ cup rice wine vinegar, seasoned
• 1 cup water
• 1/3 cup cane sugar
• 1 tsp kosher salt
• 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