California Raisin & Pine Nut-crusted Beef Tenderloin with Seasonal Vegetables, Pumpkin Purée & California Raisin Port Wine Jus

AuthorCalifornia Raisins
Rating

Matthew Yim | Executive Chef, SATS Institutional Catering, SATS Ltd
A versatile ingredient that's not overpowering, California Raisins have the right balance of sweetness, acidity and texture to complement the flavour of beef and can be used in a wide variety of recipes, from condiments and appetisers to cocktail bites, tapas, main courses and desserts.

California Raisin & Pine Nut-crusted Beef Tenderloin with Seasonal Vegetables, Pumpkin Purée & California Raisin Port Wine Jus
Yields4 Servings
 4 pcs beef tenderloin (140g each)
 30 ml balsamic vinegar
 80 g butter
 1 spring thyme
 1 clove garlic
 50 g yellow mustard
 salt and pepper, to taste
CALIFORNIA RAISIN & PINE NUT CRUST
 140 g California Golden Raisins, chopped
 100 g pine nuts, chopped
 10 g Italian parsley, finely chopped
 5 g lemon zest, finely grated
 1 g ground cinnamon
PUMPKIN PUREE
 500 g pumpkin, diced
 50 g unsalted butter
CALIFORNIA RAISIN PORT WINE JUS
 30 g California Golden Raisins
 160 ml Port wine
 3 juniper berries
 1 spring thyme
 50 g cherry purée
 200 ml reduced beef jus
 ½ bay leaf
 30 g cold butter, diced
 salt and pepper, to taste
 dash of lemon juice
SEASONAL VEGETABLES
 4 vine cherry tomatoes, cross-cut at base
 5 g sugar
 5 g thyme
 20 g garlic, chopped
 30 ml balsamic vinegar
 4 stalks asparagus
 50 g butter
 2 punnets white shimeji mushrooms
 500 g baby carrots (purple and orange)