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Fire Roasted Beef Tenderloin with Madeira Mustard Sauce and Wasabi Mashed Potatoes Recipe

Fire Roasted Beef Tenderloin with Madeira Mustard Sauce and Wasabi Mashed Potatoes Recipe

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Fire Roasted Beef Tenderloin with Madeira Mustard Sauce and Wasabi Mashed Potatoes

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Ingredients:

Serving

1/2 cup peanut oil
1 tbsp black peppercorn
1 tbsp ground star anise, plus whole pieces, for garnish
1 tsp coriander seeds
1/4 tsp szechuan peppercorns
1/2 tsp red curry paste
1 tbsp tamarind paste
1 tbsp honey
1/2 cup madeira
3/4 cup veal stock
1 lb beef tenderloin
1 tbsp rice wine vinegar
1/2 tbsp chinese powdered mustard
2 tbsp butter
wasabi mashed potatoes , recipe follows
1 lb baking potatoes , like russets, peeled
salted water
4 tbsp butter , cut into pieces
1/4 cup heavy cream, heated
1 tbsp roasted garlic puree
1/2 lb spinach, stems removed
1 1/2 tsp wasabi
salt and pepper

Directions:

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.
Wasabi Mashed Potatoes:
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.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3308.86 Kcal (13854 kJ)
Calories from fat	1935.42 Kcal
		% Daily Value*
Total Fat	215.05g	331%
Cholesterol	319.5mg	106%
Sodium	407.94mg	17%
Potassium	1461.36mg	31%
Total Carbs	242.93g	81%
Sugars	10.56g	42%
Dietary Fiber	8g	32%
Protein	97.62g	195%
Vitamin C	33.7mg	56%
Vitamin A	0.4mg	15%
Iron	8.6mg	48%
Calcium	269.4mg	27%

Amount Per 100 g
Calories	375.95 Kcal (1574 kJ)
Calories from fat	219.9 Kcal
		% Daily Value*
Total Fat	24.43g	331%
Cholesterol	36.3mg	106%
Sodium	46.35mg	17%
Potassium	166.04mg	31%
Total Carbs	27.6g	81%
Sugars	1.2g	42%
Dietary Fiber	0.91g	32%
Protein	11.09g	195%
Vitamin C	3.8mg	56%
Vitamin A	0.1mg	15%
Iron	1mg	48%
Calcium	30.6mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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