Szechuan Beef Tenderloin Stuffed With Peking Duck
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 tbsps
Butter2 cups
Chicken Stock3.75 cups
Water (cold)1
Salt1 cup
Rice Wine Vinegar1 tbsp
Hoisin Sauce1 cup
Glace (demi-)2 tbsps
Grapeseed Oil12
Baby Carrots1 cup
HoneyDirections:
1
Special equipment: A spice mill, mortar and pestle, or coffee mill dedicated to grinding spices and butcher's string For the edamame: Add soybeans in their pods to a pot and cover with water
2
Boil until tender, about 10 minutes
3
Drain and set aside until cool enough to handle
4
Remove soybeans from their pods and add to a pot (reserving about 1/2 cup for texture in a separate bowl) along with chicken stock
5
Set aside until needed, at which time you will heat and then puree just before serving
6
For the rice: Rinse rice in strainer under cold water
7
Add rice, 3 3/4 cups cold water and salt to a saucepot
8
Cover and let soak for a half hour
9
Remove lid, then turn heat to medium and bring to a boil
10
Reduce heat to low, cover and cook for 15 minutes without removing the lid
11
Transfer to a mixing bowl, stir in tarragon, vinegar, and cover with a clean damp kitchen towel and keep at room temperature
12
For the stuffing: Remove the meat from the Peking duck, reserving the skin and bones in a saute pan
13
Finely shred enough duck meat to make 6 tablespoons shredded duck, and place in a mixing bowl
14
Stir in scallions, hoisin sauce, and ginger soy syrup and set aside at room temperature until needed
15
For the filet mignon: Cut a slit in the top center of each steak to hold the stuffing
16
With a spice grinder, with a mortar and pestle (if you are strong and persistent), or with a coffee grinder dedicated to grinding spices, pulverize the wasabi peas, peppercorns, and salt, together
17
Stuff the steaks with even amounts of the duck mixture and tie up with butcher's string to help them keep their shape through the searing process
18
Coat each filet with the wasabi/peppercorn mixture and set aside briefly
19
Return to the edamame and heat the beans and chicken stock over medium-high heat until the chicken stock is reduced by half
20
Remove from heat and keep warm
21
For the sauce: To the pan of duck skin and bones, add enough water to cover and the demi-glace
22
Cook until the liquid is reduced by half and strain through a chinois
23
Discard the skin and bones
24
Season the reduction with salt and pepper, to taste
25
Transfer to a small bowl and keep warm by nesting the bowl in another bowl of hot water
26
To cook the filet mignon: Preheat oven to 375 degrees F
27
Heat 1 tablespoon of the grapeseed oil over medium-high heat in a saute pan with oven safe handles (reserving the other tablespoon of oil)
28
When the oil begins to shimmer add the steaks to the pan, stuffed side down first, and sear, leaving undisturbed for the first 2 minutes or so to let the caramelization process begin to allow the stuffing to integrate into the meat and to prevent tearing the beef
29
Add the reserved grapeseed oil and flip the steaks, searing the other side in the same way, leaving undisturbed for about 2 or 3 minutes
30
Transfer to the oven to finish to an internal temperature of 125 degrees F as measured with an instant-read thermometer, about 8 to 15 minutes depending on the thickness
31
Remove from oven and let carryover cook to about 132 degrees F for medium-rare, or cook to your liking
32
When you have placed the filet mignon in the oven, puree the edamame with an immersion blender and toss in the reserved whole beans for texture
33
Cover and keep warm
34
Remove steaks from oven, if done, and let rest as indicated above
35
For the rice: Using a 3-inch circle cutter, form the sushi rice into "cakes
36
" Melt the butter in a large skillet over medium-high heat and lightly fry the rice circles until golden brown on each side
37
Leave each side undisturbed for the first 2 to 3 minutes to prevent the "cakes" from breaking apart
38
For the carrots, heat the canola oil in a saute pan and deep-fry carrots
39
Spoon some edamame puree in the left center of serving plate and some duck essence (sauce) on the right center of plate
40
Place a sauteed circle of rice in the center topped with a stuffed steak and 2 fried carrots on the very top
41
Recipe courtesy Ming Tsai: In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat
42
Deglaze pan with soy sauce, honey and lime juice
43
Let reduce by 30 to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes
44
Let cool and transfer to a bottle
45
Store in the refrigerator
46
Yield: about 2 cups or 32 servings of 1 tablespoon each