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

Serves: 4
Preparation: 45 Minutes

½ cup peanut oil
1 Tbs. Black peppercorn
1 Tbs. Ground star anixe, plus whole pieces, for garnish
1 tsp. coriander seeds
¼ tsp Szechuan peppercorns
½ tsp. red curry paste
1 Tbs. Tamarind paste
1 Tbs. Honey
½ cup Madeira
¾ cup veal stock
1 lb. beef tenderloin
1 Tbs. Rice wine vinegar
½ Tbs. Chinese powdered mustard
2 Tbs. Butter

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.

Wasabi Mashed Potatoes:

1lb. baking potatoes, like russets, peeled
Salted water
4 Tbs. Butter, cut into pieces
¼ cup heavy cream, heated
1 Tbs. Roasted garlic puree
½ pound spinach, stems removed
3 tsp. 100% Real Wasabi Paste
salt and pepper

Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.

Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transer to a blender. Process to a puree. Add Wasabi paste to puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.


Recipe Courtesy of Wolfgang Puck, 2001