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Fire Roasted Beef Tenderloin

Ingredients
Serves:
1/2 cup
peanut oil
1 tablespoon
black peppercorns
1 tablespoon
star anise
1 teaspoon
coriander seeds
1/4 teaspoon
Szechuan peppercorns
1/2 teaspoon
red curry paste
1 tablespoon
tamarind paste
1 tablespoon
honey
1/2 cup
Madeira
3/4 cup
veal stock
1 tablespoon
rice wine vinegar
1/2 tablespoon
Chinese powdered mustard
2 tablespoon s
butter
1 pound
beef tenderloin
1
recipe Wasabi Mashed Potatoes (See separate recipe)
  1. Preheat oven to 400 degrees. 
  2. 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. 
  3. Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a sauté pan and pour in half of the strained marinade. Roast in the oven for 4 to 5 minutes or until desired doneness. 
  4. Transfer the remaining marinade 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.

Cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.

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