Fire Roasted Beef Tenderloin With Madeira Mustard Sauce And Wasabi Mashed Potatoes
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
38
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Peanut Oil1 tbsp
Black Peppercorn1 tsp
Coriander Seed1 tsp
Peppercorns (szechuan)1 tsp
Red Curry Paste1 tbsp
Tamarind Paste1 tbsp
Honey1 cup
Madeira450 g
Beef Tenderloin1 tbsp
Rice Wine Vinegar1 tbsp
Mustard (chinese powdered)4 tbsps
Butter (cut into pieces)1 cup
Heavy Cream (heated)450 g
Spinach (stems removed)1.5 tsps
Wasabi1
SaltDirections:
1
Preheat oven to 400 degrees F
2
Preheat a grill
3
In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic
4
Stir in red curry paste, tamarind paste, and honey
5
Deglaze with Madeira and reduce until syrupy
6
Add the veal stock and continue to reduce in half
7
Transfer to a blender and process to a puree
8
Strain and set aside
9
Over hot grill, cook the tenderloin until grill marks appear on all sides
10
Transfer to a saute pan and pour in half of the strained sauce
11
Roast in the oven for 4 to 5 minutes or until desired doneness
12
Transfer the remaining sauce to a saucepan and cook over medium heat
13
Reduce until thickened
14
In a cup, dissolve the powdered mustard in rice wine vinegar
15
Whisk in mustard and finish sauce with the butter
16
To serve, cut the steak into thin slices
17
Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise
18
Cut the potatoes into large pieces of equal size
19
Cover with salted water
20
Bring to a boil and cook until tender
21
Drain thoroughly
22
Pass through a food mill and whip in the butter, hot cream and roasted garlic puree
23
Blanch the spinach in boiling salted water for 10 seconds
24
Refresh in ice water
25
Drain thoroughly
26
Transfer to a blender and add wasabi powder
27
Process to a puree
28
Stir into warm mashed potatoes
29
Season with salt and pepper, to taste
30
Yield: 4 servings