Beef Tenderloin Roll served w/ Mashed Potato & Tomato Sauce

Week 6
MONDAY, 10 July 2017

Beef Tenderloin Roll served w/ Mashed Potato & Tomato Sauce

      As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.

      The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow.[4] This muscle does very little work, so it is the most tender part of the beef.

Recipe:

Beef Roll:

• Beef Tenderloin - 180 gram
• Butter - 1 tbsp
• Carrot - 1/4 cut into large julienne
• Red Capsicum - 1/4 cut into large julienne

Mashed Potato:

• Potato - 2 pounded baking potato, peeled and quartered.
• Butter - 1 tbsp
• Milk - 1 cup
• Salt & Pepper - To Taste\

Tomato Sauce:

• Tomato - 5 nos.
• Tomato Paste - 1 tbsp
• Olive oil - 2 tbsp
• Garlic - 1 clove. halved.
• Basil - 1 no
• Bay leaf - 1 no
• Salt - 3/4 tsp

Preparation Method:

Beef Tenderloin Roll:

1. Preheat oven to 350 degrees F.
2. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.
3. In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.
4. To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Arrange horizontally on the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.
5. Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.

Mashed Potato:

1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Tomato Sauce:

1. In a medium-stock pot, fill half volume of the pot. Boil. 
2. To make tomato concasse. Wash the tomatoes and cut cross on the bottom of the tomatoes. Boil for 5 minutes. Peel off the skin and remove the seed.
3. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
4. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
5. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

As a chef, it is important to remember all the theory of food as it is applied to every cooking process. From this recipe, i have learned how to apply food theory on the right technique on the right skills.