Oven Roasted Beef Tenderloin with Citrus-Chanterelle Vinaigrette Warm Sesame-Spinach Roulade and Risotto Cake (Ming Tsai) Recipe

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Oven Roasted Beef Tenderloin with Citrus-Chanterelle Vinaigrette Warm Sesame-Spinach Roulade and Risotto Cake (Ming Tsai)
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Ingredients
37
Count
Nutrition
2131
Calories
Total time
390
Minutes
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Ingredients:

Directions:

  1. Beef:
  2. 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.
  3. Citrus-Chanterelle Vinaigrette:
  4. 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.
  5. Risotto:
  6. 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.
  7. Spinach Roulade: 2 pounds spinach 3 tablespoons toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon Korean chile flakes Salt and pepper, to taste
  8. 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.
  9. Sesame Dressing: 2 tablespoons sesame paste 2 tablespoons rice wine vinegar 1/2 cup canola oil 1 shallot, chopped 1/2 teaspoon chopped fresh ginger Salt and pepper, to taste
  10. In a small mixing bowl, whisk together the sesame paste, rice wine vinegar, canola oil, shallot, ginger, salt, and pepper. Set aside.
  11. Garnish
  12. Red Radish Salad: 1 tablespoon truffle oil 1 teaspoon lemon juice 10 radishes, julienned 1 tablespoon chives, chopped Salt and pepper, to taste
  13. 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.
  14. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2130.71 Kcal (8921 kJ)
Calories from fat 1529.77 Kcal
% Daily Value*
Total Fat 169.97g 261%
Cholesterol 237.38mg 79%
Sodium 7643.41mg 318%
Potassium 1610.58mg 34%
Total Carbs 69.66g 23%
Sugars 24.41g 98%
Dietary Fiber 5.14g 21%
Protein 80.68g 161%
Vitamin C 19.9mg 33%
Vitamin A 0.1mg 2%
Iron 7.4mg 41%
Calcium 336.6mg 34%
Amount Per 100 g
Calories 215.65 Kcal (903 kJ)
Calories from fat 154.83 Kcal
% Daily Value*
Total Fat 17.2g 261%
Cholesterol 24.03mg 79%
Sodium 773.6mg 318%
Potassium 163.01mg 34%
Total Carbs 7.05g 23%
Sugars 2.47g 98%
Dietary Fiber 0.52g 21%
Protein 8.17g 161%
Vitamin C 2mg 33%
Iron 0.7mg 41%
Calcium 34.1mg 34%

* 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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Recipe Tags

Weightwatchers Points

  • 56
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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