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.
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)