Beef Tenderloin Marinated In Molasses and Black Pepper with A Wild Mushroom, Bacon, and Sweet Potato Compote Recipe
Ingredients
| Dark molasses - 1 cup | ||
| Balsamic vinegar | 2 Tablespoon (FOR THE MARINADE:) | |
| Black pepper | 2 Tablespoon (FOR THE MARINADE:) | |
| Garlic | 2 Clove (5gm) (FOR THE MARINADE:) | |
| Shallot | 1 Large, minced (FOR THE MARINADE:) | |
| Ginger | 2 Teaspoon, finely grated (FOR THE MARINADE:) | |
| Thyme | 1 Teaspoon, minced (FOR THE MARINADE:) | |
| Crushed red pepper flakes | 2 Teaspoon (FOR THE MARINADE:) | |
| Beef tenderloin - 2 pounds center-cut, trimmed of all fat and silver skin | ||
| Water | 1/2 Cup (16 tbs) (For the Glazed Pecans:) | |
| Sugar | 1/2 Cup (16 tbs) (For the Glazed Pecans:) | |
| Dried red chiles, such as cayenne, de arbol, or chiltepin - 2 | ||
| Pecans - 1 cup, whole shelled | ||
| Dark molasses - 1/4 cup | ||
| Salt | To Taste (For the Glazed Pecans:) | |
| Beef Stock | 3 Cup (16 tbs) (FOR THE COMPOTE:) | |
| Cornstarch | 1 Tablespoon (FOR THE COMPOTE:) | |
| Cold water | 1 Tablespoon (FOR THE COMPOTE:) | |
| Bacon | 1 Cup (16 tbs), smoked (FOR THE COMPOTE:) | |
| Vegetable oil | 1 Tablespoon (FOR THE COMPOTE:) | |
| Wild mushrooms, such as morels, chanterelles, or shiitakes - 2 cups, sliced | ||
| Sweet potato | 1 Large (FOR THE COMPOTE:) | |
| Butter | 2 Tablespoon (FOR THE COMPOTE:) | |
| Pearl onions | 1/2 Cup (16 tbs), peeled (FOR THE COMPOTE:) | |
| Brown sugar | 1 Tablespoon (FOR THE COMPOTE:) | |
| Cider vinegar | 2 Teaspoon (FOR THE COMPOTE:) | |
| Salt | To Taste (FOR THE COMPOTE:) | |
| Lemon juice – to taste, freshly squeezed | ||
| Vegetable oil | 2 Tablespoon (FOR THE COMPOTE:) | |
| Watercress sprig | 4 , garnish (FOR THE COMPOTE:) | |
Directions
GETTING READY
1. Preheat oven to 350 degrees.
2. In a glass dish, put together all the marinade ingredients and mix thoroughly.
3. Toss in the beef tenderloin to coat thoroughly.
4. Cover the dish and marinate for at least 4 hours and preferably overnight in the refrigerator.
5. Remove the dish 1 hour in advance to cooking to let it come down to room temperature before cooking.
6. Separate tenderloin from the marinade reserving 1/2 cup of the marinade for the compote and another 1/4 cup to deglaze the pan.
7. On a cutting board, place the tenderloin and using a sharp knife slice the meat into 8 medallions.
8. Season each medallion with salt and keep aside.
9. Cut the sweet potato in half and using a Parisian scoop or melon bailer, scoop out 1 cup of sweet potato balls.
MAKING
10. In a small saucepan, prepare the pecans; combine water, sugar, and chiles and bring it to a boil over high heat.
11. Add the pecans and heat to boil again.
12. Reduce the heat to low and simmer the pecan mixture for 10 minutes.
13. Drain and spread on a baking sheet.
14. Place the baking sheet in oven and bake for 45 minutes; stir occasionally.
15. Remove and transfer the pecans to a small bowl.
16. Add molasses with pecan and toss to coat.
17. On the same baking sheet, return the pecans and bake in oven for another 45 minutes until very crispy but not burned.
18. Remove from the oven and let them cool down.
19. In a saucepan, prepare the compote; heat the stock and bring it to a boil.
20. In a cup, stir cornstarch and water.
21. Add the corn starch mixture to the stock with constant whisking.
22. Turn down the heat to low and simmer until 1 cup stock is left; it should be thick enough to coat the back of a spoon.
23. In a separate saucepan, heat the reserved 1/2 cup of marinade over medium-high heat for 5 minutes until reduced by half.
24. Add the reduced stock to the reduced marinade and bring the mixture to a boil.
25. Turn down the heat to low and simmer for 5 minutes until it again coats the back of a spoon.
26. Turn off the heat and cover to keep warm.
27. In a sauté pan, place the bacon and sauté over medium-high heat for 5- 7 minutes until golden brown.
28. Remove and place over paper towels to drain and reserve.
29. Clean the same pan with a paper towel and heat the oil.
30. Stir in mushrooms and sauté over medium-high heat for 3 minutes until tender.
31. Transfer mushrooms to a plate and reserve.
FINALISING
32. In a heavy ovenproof skillet or sauté pan, melt the butter over medium heat.
33. Stir in the sweet potato balls and pearl onions and sauté for 3 minutes.
34. Add brown sugar and vinegar and sauté for another 2 minutes.
35. Place the pan in the oven and bake for about 7 minutes; stir occasionally to glaze evenly.
36. Take out the pan from the oven and stir in the rendered bacon, sautéed mushrooms, the reduced stock mixture, and the glazed pecans.
37. Season with salt and lemon juice.
38. Return the pan to the oven; turn the temperature to low to keep the mixture warm.
39. In a large cast-iron skillet or sauté pan, heat oil, add the beef medallions to the hot pan and brown for 3 minutes.
40. Turn over the meat and cook on other side for 2 minutes for browning.
41. Just before taking out the meat, add the reserved marinade to deglaze the pan and to glaze the medallions.
42. Immediately turn over the meat over to glaze the other side and quickly remove from the pan.
SERVING
43. In each of the two warm serving plates, place 1 beef medallions in the center.
44. Serve compote alongside the medallions.
45. Garnish with a sprig of watercress in between the meat and the compote
46. Serve immediately.
1. Preheat oven to 350 degrees.
2. In a glass dish, put together all the marinade ingredients and mix thoroughly.
3. Toss in the beef tenderloin to coat thoroughly.
4. Cover the dish and marinate for at least 4 hours and preferably overnight in the refrigerator.
5. Remove the dish 1 hour in advance to cooking to let it come down to room temperature before cooking.
6. Separate tenderloin from the marinade reserving 1/2 cup of the marinade for the compote and another 1/4 cup to deglaze the pan.
7. On a cutting board, place the tenderloin and using a sharp knife slice the meat into 8 medallions.
8. Season each medallion with salt and keep aside.
9. Cut the sweet potato in half and using a Parisian scoop or melon bailer, scoop out 1 cup of sweet potato balls.
MAKING
10. In a small saucepan, prepare the pecans; combine water, sugar, and chiles and bring it to a boil over high heat.
11. Add the pecans and heat to boil again.
12. Reduce the heat to low and simmer the pecan mixture for 10 minutes.
13. Drain and spread on a baking sheet.
14. Place the baking sheet in oven and bake for 45 minutes; stir occasionally.
15. Remove and transfer the pecans to a small bowl.
16. Add molasses with pecan and toss to coat.
17. On the same baking sheet, return the pecans and bake in oven for another 45 minutes until very crispy but not burned.
18. Remove from the oven and let them cool down.
19. In a saucepan, prepare the compote; heat the stock and bring it to a boil.
20. In a cup, stir cornstarch and water.
21. Add the corn starch mixture to the stock with constant whisking.
22. Turn down the heat to low and simmer until 1 cup stock is left; it should be thick enough to coat the back of a spoon.
23. In a separate saucepan, heat the reserved 1/2 cup of marinade over medium-high heat for 5 minutes until reduced by half.
24. Add the reduced stock to the reduced marinade and bring the mixture to a boil.
25. Turn down the heat to low and simmer for 5 minutes until it again coats the back of a spoon.
26. Turn off the heat and cover to keep warm.
27. In a sauté pan, place the bacon and sauté over medium-high heat for 5- 7 minutes until golden brown.
28. Remove and place over paper towels to drain and reserve.
29. Clean the same pan with a paper towel and heat the oil.
30. Stir in mushrooms and sauté over medium-high heat for 3 minutes until tender.
31. Transfer mushrooms to a plate and reserve.
FINALISING
32. In a heavy ovenproof skillet or sauté pan, melt the butter over medium heat.
33. Stir in the sweet potato balls and pearl onions and sauté for 3 minutes.
34. Add brown sugar and vinegar and sauté for another 2 minutes.
35. Place the pan in the oven and bake for about 7 minutes; stir occasionally to glaze evenly.
36. Take out the pan from the oven and stir in the rendered bacon, sautéed mushrooms, the reduced stock mixture, and the glazed pecans.
37. Season with salt and lemon juice.
38. Return the pan to the oven; turn the temperature to low to keep the mixture warm.
39. In a large cast-iron skillet or sauté pan, heat oil, add the beef medallions to the hot pan and brown for 3 minutes.
40. Turn over the meat and cook on other side for 2 minutes for browning.
41. Just before taking out the meat, add the reserved marinade to deglaze the pan and to glaze the medallions.
42. Immediately turn over the meat over to glaze the other side and quickly remove from the pan.
SERVING
43. In each of the two warm serving plates, place 1 beef medallions in the center.
44. Serve compote alongside the medallions.
45. Garnish with a sprig of watercress in between the meat and the compote
46. Serve immediately.
Chef
