Fire Roasted Beef Tenderloin with Madeira Mustard Sauce and Wasabi Mashed Potatoes



Ingredients

1/2 cup peanut oil
1 Tbsp. black peppercorn
1 Tbsp. ground star anise, plus whole pieces, for garnish
1 tsp. coriander seeds
1/4 tsp. Szechuan peppercorns
1/2 tsp. red curry paste
1 Tbsp. tamarind paste
1 Tbsp. honey
1/2 cup Madeira
3/4 cup veal stock
1 lb. Beef tenderloin
1 Tbsp. rice wine vinegar
1/2 Tbsp. Chinese powdered mustard
2 Tbs. Butter

Preparation

• Preheat oven to 400 degrees F.

• Preheat a grill.

• In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half.

• Transfer to a blender and process to a puree. Strain and set aside.

• Over hot grill, cook the tenderloin until grill marks appear on all sides.

• Transfer to a sauté pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.

• Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter. To serve, cut the steak into thin slices.

• Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.