Photo Courtesy of Guy SantoroThis great recipe for beef tenderloin strips in red wine sauce comes to us from the executive chef of Hotel St. Regis Mexico City, Guy Santoro.
If you're looking for a recipe to impress your guests, this is the winner. The thin slices of New York tenderloin rest appealingly over the buttery shallot confit, the red wine sauce drizzled over the top, while the peas purée bring a pop of bright green to the plate.
Yields: 10 Servings
- 70 Oz of New York (5 medallions of 14 Oz. each)
- 5 Oz of Shallot
- 2 Oz of Butter
- 80 Ml. of Olive Oil
- 1 Oz of Salt
- 0.5 Oz of Ground White Pepper
- 10 Oz of Peas
- 2 Oz of Butter
- 30 Pz. of Chinese Peas
- Ground White Pepper
- Pieces of Potato 10 Oz
- 2 Oz of Clarified Butter
- 1 Lt. of Olive oil
- 24 Parsley Leaves
- 1 Spoon of Coarse Salt
- 2.5 Lt. of Water
- Ground Pepper
- 1 Oz of Bacon
- 5 Oz of Shallots
- 1.5 Lt. of Red Wine
- 2 Lt. of Veal Stock
- 1 Branches of Thyme
- 1 Oz. of Butter
- White Pepper
Peel and cut the potatoes into oval slices of 1-inch thick each. It should come out two slices per potato. In a casserole, boil water with sea salt, add the potatoes and blanch for 10 minutes.
Allow them to drain and place in a sheet pan, season both sides with salt and pepper, add the olive oil and the clarified butter.
Cook in the oven for 10 minutes, flip and cook again for 15 minutes until they go golden. Reserve it for the next step.
Slice finely the Shallots with the skin, warm a pan with olive oil, add the bacon and the shallots. Cook until they brown. Add the red wine and let it reduce, pour the veal stock, cook for 5 minutes. Pour into a Chinese strainer into a smaller pan, add the butter, season with salt and White pepper.
Let it marinate in the sauce with the branches of thyme; save for next step.
Peel and chop finely the shallot.
Heat a pan with olive oil, add the shallot and allow it to sweat and cook, add a bit of butter. Season with salt and pepper.
Pea Purée Preparation:
Cook the Chinese peas in boiling water, once cooked let them drain. Reduce the purée with butter in the food processer and sieve the pulp. Add the purée in a pan, add the butter and season with salt and pepper. With the processor reduce it into puree and pass the pulp for the sieve. In a pan collocate the puree and add the butter. Season with salt and pepper. Set aside.
Blanch in boiling water the peas during 4 minutes, drain them and sauté them with butter, season with salt and pepper.
New York Tenderloin Preparation:
Season the New York with salt and ground black pepper. Heat in a pan olive oil, seal and cook the New York according to the required term. In order to give it the final colour, add a cube of butter at the end. Let the meat marinate until you portion it. Set aside.
Heat the different preparations. Heat the red wine sauce and add the rest of the butter.
Prepare on a service plate with the baked potato on the centre, over the potato add half of each sliced New York and add the shallot preparation on top. Add the pea purée in the form of a drop, three sautéed peas and add the red wine sauce.