Roasted Beef Tenderloin With Fire Roasted Tomato Salsa And Potato Cheese Galette Recipes

Steps:

• Season the beef with salt, pepper, and coriander.
• Preheat oven to 400 degrees F.
• In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
• Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
• Preheat the oven to 450 degrees F.
• Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

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.

Steps:

• In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

Steps:

• In a small saucepan over medium heat, cook the rock sugar with the red wine and set aside. In a large mixing bowl, combine the shallots, garlic, ginger, green onion, cilantro, thyme, red miso, soy sauce, reserved red wine, and the oil. Mix well. Add the beef to the mixture and marinate for 4 to 6 hours. Preheat the oven to 350 degrees. Prepare an oven safe, medium saute pan over high heat. Season the beef with the salt and pepper. Sear the beef for 2 minutes. Place the pan in the oven to finish cooking, about 8 to 10 minutes for medium rare. Take care that the beef does not burn as the marinade contains sugar.
• In a large saute pan over high heat, cook the shallots, garlic, ginger, and thyme, for 4 to 6 minutes. Add the chanterelle and cook for another 5 minutes. Deglaze the pan with the wine, then add the mushroom stock and the soy sauce. Set aside 1/2 cup of the mixture to be used in the risotto cake. Extract about 8 of the larger mushrooms to be used as garnish. Reduce the liquid by 1/3 and then puree the mixture in a blender. Add the lemon juice, canola oil, and truffle oil and season with salt and pepper.
• Place the chicken stock in a large pot over high heat and bring to a boil. Reduce the heat and keep warm. Coat a large saucepan over medium heat with the olive oil. Sweat the onions and garlic, 8 to 10 minutes. Add the rice and saute for 4 additional minutes. Deglaze the pan with the white wine and reduce until almost dry. Slowly add the warm chicken stock allowing the rice to absorb the liquid. Stir the rice occasionally to prevent it from sticking to the bottom of the pan. Keep adding the chicken stock until the rice is cooked al dente. Season with salt and pepper and add the reserved mushrooms, herbs, cheese, and butter.
• Bring a stockpot filled with salted water to a boil. Quickly blanch the spinach and then immediately plunge it into a bowl of ice water. Strain the spinach from the water and allow to dry. In a mixing bowl, combine the spinach, sesame seeds, sesame oil, Korean chile flakes, salt and pepper. Place the spinach mixture in the middle of a 12 by 12-inch piece of aluminum foil. Fold the mixture to form a roll with a one-inch diameter and twist the ends of the foil to secure the spinach. Place the foiled roll in the refrigerator for 1 hour. Remove the roulade from the refrigerator and allow it to reach room temperature. Using a serrated knife cut the roulade with foil intact into 1 1/2-inch pieces. Be sure to remove the foil before serving.
• In a small mixing bowl, whisk together the sesame paste, rice wine vinegar, canola oil, shallot, ginger, salt, and pepper. Set aside.
• In a small mixing bowl, combine the truffle oil and the lemon juice. Add the radishes and chives and season with the salt and pepper. Set aside.
• Plating: Place the risotto near the top of the plate with the roulade resting on top of the risotto. Drizzle the sesame dressing over the roulade and sprinkle with sesame seeds, and then add the radish on top of the roulade. Cut the beef in half and rest it against the cake. Drizzle the vinaigrette around the plate and garnish with the reserved chanterelles, about 2 per plate.

Steps:

• For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate., Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

Steps:

• Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
• Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
• Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
• Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
• To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.