Roast
Beef Tenderloin with U.S. Fingerling Potatoes, Chilli Lemongrass
Dressing and Lomi Tomato Relish |
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Serves 4 |
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INGREDIENTS |
1kg
20g
50ml
1kg
60ml
110g
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U.S. Fingerling
Potatoes, scrubbed clean
Salt and freshly ground black pepper, to taste
freshly minced garlic
Bertolli’s 100% olive oil
beef tenderloin
Salt and freshly ground black pepper, to taste
vegetable or corn oil
shrimp sambal
Chilli leomgrass dressing (prepared)
Lomi tomato relish (prepared) |
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Mixed Salad Greens and Fruits |
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Belgian endive
Butterhead lettuce
Lolla Rosa leaves
Romaine leaves
Watercress and red radish
Fresh basil, mint, cilantro and radish sprouts
Ripe avocado wedges
Ripe mango pieces |
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Method: |
1. |
Pour enough water to
cover the U.S. Fingerling Potatoes in a large pot. Bring
water to a boil over medium-high heat. Reduce heat and
simmer until potatoes are tender. (Time will vary depending
on the size of the potatoes, but should be approximately
15 to 18 minutes.) Drain and set aside to cool. Once completely
cooled, cut into half lengthwise and transfer to a large
mixing bowl and season with salt, ground black pepper,
minced garlic and olive oil. Toss potatoes thoroughly
to coat evenly with the seasonings. Spread seasoned potatoes
out on a large baking sheet and bake in a pre-heated oven
at 175ºC, turning the potatoes occasionally until
they become golden brown. |
2. |
Season the beef tenderloin with
salt and ground black pepper to taste. Heat a sauté
pan over medium-high heat with vegetable or corn oil until
hot. Reduce heat slightly and add seasoned beef and pan-fry
both sides until desired doneness. Remove from pan and
coat the pan-fried beef evenly with shrimp sambal. Let
it rest for 10 to 15 minutes, then slice into thin slices.
Keep warm. |
3. |
Place the roasted beef slices on
each serving plate and top with lomi tomato relish. Place
a selection of mixed salad greens and fruits on the plate
and drizzle with chilli lemongrass dressing. |
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