Sure Save

Print

Peppered Beef Tenderloin w/Wasabi Brulee and Hamakua Mushroom Salad

BROADCAST DATE: 9/25/05

Recipe by Randal Ismizu

Peppered Beef Tenderloin w/ Wasabi Brulee and Hamakua Mushroom Salad
8 oz. Beef Tenderloin cooked
1 cup Hamakua Mushroom salad
1/2 cup wasabi Crème Brulee
2 tbsp Tamari Soy
1/4 cup Micro Chiso

Slice cooked beef tenderloin in 1 ounce medallions and place on baking sheet. Spoon a teaspoon of wasabi crème brulee on each medallion. Sprinkle sugar on wasabi crème brulee and caramelize with a torch. Spoon 1/4 cup of Hamakua mushroom salad on to the middle of a plate. Place 2 pieces of beef tenderloin on the salad. Garnish with tear drop tomatoes around the beef. Drizzle tamari soy on and around the beef. Finish the dish with micro chiso on the beef.

Tenderloin
1 cup Beef tenderloin
2 tbsp Black peppercorn cracked
2 tbsp Olive oil
Hawaiian salt to taste

Season beef tenderloin with salt, cracked black pepper and olive oil. In a hot skillet sear and brown beef on all sides. Finish beef in oven until medium rare. Let cool and refrigerate if using later.

wasabi Brulee
1/2 cup Mayonnaise
2 tbsp wasabi prepared
1 tbsp Creamy horseradish
2 tbsp Sugar

Mix mayonnaise, wasabi and creamy horseradish together and chill. Reserve sugar to sprinkle on wasabi crème brulee before burning.

Hamakua Mushroom Salad
6 tbsp Alii oyster mushroom, sliced
6 tbsp White Hon Shimeji, sliced
6 tbsp Brown Hon Shimeji, sliced
1/4 cup Lup Chong, sliced
1/4 cup Shallots, sliced
2 tbsp Olive oil
1 tbsp Chives, sliced
1/4 cup + 2 tbsp Whole grain mustard vinaigrette
2 oz. Red Tear Drop tomato, cut in half
2 oz. Yellow Tear Drop tomato, cut in half

Sauté Hamakua mushrooms on medium heat in olive oil. Let mushrooms brown slowly. When mushrooms are nicely brown and crispy, add shallots. Continue to cook for 3-4 minutes, and then add in Lup Chong. Cook for another 3 minutes and cool. Once cooled add in whole grain mustard vinaigrette and chives. Mix well, reserve tomato as garnish.

Whole Grain Mustard Vinaigrette
1 cup Salad oil
1/4 cup White wine vinegar
1 tbsp Whole grain mustard
2 tsp Garlic chopped
2 tbsp Egg yokes, pasteurized
Salt and pepper to taste

Place all ingredients in a blender except for the oil. Blend on medium speed and add in oil slowly. Chill.

Tamari Soy
1/2 cup Tamari Soy
1 tbsp Bonito, shaved
1 tbsp Sugar

Mix all ingredients together.