Beef Tenderloin With Wasabi Honey Sauce Recipes

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

BEEF TENDERLOIN WITH WASABI-HONEY SAUCE

Steps:

• Blend salt and peppercorns in a spice grinder.
• Rub the beef with olive oil and season with the salt and pepper mixture. Place in a roasting pan and roast in a 400 degree oven for about 50 minutes, or until the internal temperature reaches 135 degrees (medium rare). Remove from oven and allow to rest for at least 15 minutes.
• Thinly slice the beef and arrange on a serving platter.
• In a large bowl, mix together the mustard, wasabi, and honey.
• Serve tenderloin slices with sauce and your choice of breads.

ROAST BEEF TENDERLOIN WITH WASABI-GARLIC CREAM

Steps:

• Make Wasabi-Garlic Cream
• Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt.
• Make Tenderloin
• Coat beef with olive oil.
• mix sugar and salt together. Rub this mixture over top and sides(not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed.
• Roast until thermometer inserted into center registers 120°F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.

SZECHUAN BEEF TENDERLOIN STUFFED WITH PEKING DUCK

Steps:

• For the edamame:
• Add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and add to a pot (reserving about 1/2 cup for texture in a separate bowl) along with chicken stock. Set aside until needed, at which time you will heat and then puree just before serving.;
• For the rice:
• Rinse rice in strainer under cold water. Add rice, 3 3/4 cups cold water and salt to a saucepot. Cover and let soak for a half hour. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in tarragon, vinegar, and cover with a clean damp kitchen towel and keep at room temperature.;
• For the stuffing:
• Remove the meat from the Peking duck, reserving the skin and bones in a saute pan. Finely shred enough duck meat to make 6 tablespoons shredded duck, and place in a mixing bowl. Stir in scallions, hoisin sauce, and ginger soy syrup and set aside at room temperature until needed.;
• For the filet mignon:
• Cut a slit in the top center of each steak to hold the stuffing. With a spice grinder, with a mortar and pestle (if you are strong and persistent), or with a coffee grinder dedicated to grinding spices, pulverize the wasabi peas, peppercorns, and salt, together. Stuff the steaks with even amounts of the duck mixture and tie up with butcher's string to help them keep their shape through the searing process. Coat each filet with the wasabi/peppercorn mixture and set aside briefly.
• Return to the edamame and heat the beans and chicken stock over medium-high heat until the chicken stock is reduced by half. Remove from heat and keep warm.
• For the sauce:
• To the pan of duck skin and bones, add enough water to cover and the demi-glace. Cook until the liquid is reduced by half and strain through a chinois. Discard the skin and bones. Season the reduction with salt and pepper, to taste. Transfer to a small bowl and keep warm by nesting the bowl in another bowl of hot water.;
• To cook the filet mignon:
• Preheat oven to 375 degrees F.
• Heat 1 tablespoon of the grapeseed oil over medium-high heat in a saute pan with oven safe handles (reserving the other tablespoon of oil). When the oil begins to shimmer add the steaks to the pan, stuffed side down first, and sear, leaving undisturbed for the first 2 minutes or so to let the caramelization process begin to allow the stuffing to integrate into the meat and to prevent tearing the beef. Add the reserved grapeseed oil and flip the steaks, searing the other side in the same way, leaving undisturbed for about 2 or 3 minutes. Transfer to the oven to finish to an internal temperature of 125 degrees F as measured with an instant-read thermometer, about 8 to 15 minutes depending on the thickness. Remove from oven and let carryover cook to about 132 degrees F for medium-rare, or cook to your liking.
• When you have placed the filet mignon in the oven, puree the edamame with an immersion blender and toss in the reserved whole beans for texture. Cover and keep warm.
• Remove steaks from oven, if done, and let rest as indicated above.
• For the rice:
• Using a 3-inch circle cutter, form the sushi rice into "cakes." Melt the butter in a large skillet over medium-high heat and lightly fry the rice circles until golden brown on each side. Leave each side undisturbed for the first 2 to 3 minutes to prevent the "cakes" from breaking apart.
• For the carrots, heat the canola oil in a saute pan and deep-fry carrots.
• Spoon some edamame puree in the left center of serving plate and some duck essence (sauce) on the right center of plate. Place a sauteed circle of rice in the center topped with a stuffed steak and 2 fried carrots on the very top.
• In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator.
• Yield: about 2 cups or 32 servings of 1 tablespoon each.

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.