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)
 vegetable stock, for blanching
 pea tendrils, for garnish
 salt and pepper, to taste
METHOD
1

Season beef tenderloin with salt, pepper and balsamic vinegar for at least 2 hours. Wrap beef tightly with cling film to hold its shape. Sous vide beef at 55°C for at least 2 hours, then cool beef quickly and remove cling wrap.

2

Heat pan over medium heat. Place beef into pan and maintain heat at medium. Sear evenly on all sides.

3

Remove drippings from pan. Save drippings and add butter, thyme and garlic. Allow butter to foam, then baste the beef with the foamed butter.

4

Remove beef when it is medium rare (pink) and allow to rest. Rub beef with a thin layer of yellow mustard.

CALIFORNIA RAISIN & PINE NUT CRUST
5

Mix all ingredients evenly. Lay a thin layer of the mixture on a flat tray and roll the mustard-coated beef over it and coat evenly on all sides. Preheat oven to 160°C and bake for 6 minutes.

PUMPKIN PUREE
6

Steam pumpkin for 15 minutes, then roast at 160°C for another 15 minutes to dry it before blending with butter to a smooth texture.

CALIFORNIA RAISIN PORT WINE JUS
7

Place Port wine, juniper berries and thyme in a small pot and reduce by half over low heat. Fold in cherry purée and beef jus and continue to reduce to desired consistency. Fold in California Raisins and season with salt, pepper and lemon juice. Whisk in cold butter to finish the sauce.

SEASONAL VEGETABLES
8

Blanch cherry tomatoes in boiling water for 10 seconds, then remove and cool in iced water. Skin the tomatoes and place onto a tray. Sprinkle with salt, pepper, sugar, thyme and chopped garlic, then drizzle balsamic vinegar. Bake in preheated oven at 180°C for 2 minutes.

9

Remove asparagus stems and retain the tips. Blanch in boiling water for 2 minutes, then cool down in iced water. Sauté tips with some butter and season to taste.

10

Sauté shimeji mushrooms with butter over high heat.

11

Blanch carrots in a small amount of vegetable stock until soft, then add salt, pepper and butter to make a thick glazing liquid to glaze the carrots.

To Assemble
12

Slice beef into 4 equal pieces and place onto serving dish. Spoon some pumpkin purée on the side and garnish with seasonal vegetables, pea tendrils and a drizzle of California Raisin Port wine jus.

CategoryCooking Method, ,

Ingredients

 4 pcs beef tenderloin (140g each)
 30 ml balsamic vinegar
 80 g butter
 1 spring thyme
 1 clove