Fire Roasted Beef Tenderloin With Madeira Mustard Sauce And Wasabi Mashed Potatoes Food

FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Preheat a grill.
• In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
• Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
• Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
• To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
• Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
• Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
• In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
• Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
• In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
• Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
• Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
• In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
• about 1 1/2 cups vinaigrette

BEEF TENDERLOINS WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
• In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

BEEF TENDERLOIN WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
• Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

ROAST BEEF TENDERLOIN

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

ROAST BEEF TENDERLOIN WITH PORT SAUCE

Steps:

• For beef:
• Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
• For sauce:
• Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
• For roasting:
• Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
• Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
• Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
• WHAT TO DRINK:
• Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

MUSTARD-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 425°F
• Stir together mustards, brown sugar, pepper, salt and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
• Transfer to a cutting board and let stand until cool, at least 10 minutes.

BEEF TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees;.
• Coat steaks with pepper on both sides.
• Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
• Transfer to a plate to rest while you make the sauce.
• In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
• Serve sauce alongside the steaks.

MUSTARD-ROASTED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 1 hour.
• Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

BEEF TENDERLOIN WITH ROASTED VEGETABLES

Steps:

• Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.