Marco Garcia
Beef Tenderloin with Ume Natto Veal Jus & Croquettes
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Beef Tenderloin with Ume Natto Veal Jus & Croquettes

Alan Wong, Alan Wong's & The Pineapple Room by Alan Wong, Honolulu / September 2012

For 6 servings

Ume natto veal jus:

  • 2 cups sweet Port
  • 1 3/4 cups red wine
  • 1/4 cup mirin
  • 2 1/4 cups veal stock
  • 10 Tbsps. ume paste (pickled plum paste)
  • 2 Tbsps. natto (fermented soy beans)
  • kosher salt
  1. Bring both wines and mirin to a boil in a saucepan; reduce heat to medium-high; reduce by 50 percent; add stock, ume paste, and natto; bring to a boil; reduce heat to medium-high; simmer 20 minutes; remove from heat.

  2. Place in a blender; blend until smooth; strain through fine chinois into clean saucepan; season; reserve (keep warm).

Swiss chard:

  • 1 1/2 cups Swiss chard, preferably from Otsuji Farm
  • 2 Tbsps. canola oil
  • 2 tsps. shallot, minced
  • kosher salt

Remove stems and large center ribs from Swiss chard; cut stems into 1/4"-thick slices; cut leaves into 1" squares; heat oil in sauté pan set over medium-high heat; add shallots; cook, stirring occasionally, until softened; add Swiss chard stems; cook, stirring occasionally, 1 minute; add leaves; cook, stirring occasionally, 1 minute; season; remove from heat; reserve (keep warm).

Mushrooms:

  • 3/4 cup king oyster mushrooms
  • 1 Tbsp. canola oil
  • 1/2 cup honshimeiji mushrooms
  • 1/2 Tbsp. unsalted butter
  • kosher salt
  1. Heat a grill to high.

  2. Grill king oyster mushrooms until tender; remove from grill; place on a platter; reserve (keep warm).

  3. Heat oil in small sauté pan over medium-high heat; add honshimeiji mushrooms; cook, stirring occasionally, until softened; add butter; stir to coat mushrooms; season; reserve (keep warm).

Beef tenderloin:

  • kosher salt
  • black pepper, freshly ground
  • 2  10-oz. pieces beef tenderloin, each tied around its circumference with twine
  • 2 Tbsps. canola oil

Season tenderloins; heat oil in small sauté pan set over high heat; cook tenderloins until brown on all sides; place pan in oven; cook until just before desired doneness (tenderloins’ internal temperature should register 135°F to 140°F on instant-read thermometer inserted into center for rare; cooking time will depend on thickness of tenderloin); remove from oven; place on cutting board; let stand 10 minutes; slice each tenderloin into 3 portions; reserve (keep warm).

Tomatoes:

  • 6 red cherry tomatoes, preferably from Hamakua Springs
  • Country Farms
  • kosher salt
  1. Preheat oven to 350°F.

  2. Cut 1/8" from top and bottom of each tomato; place tomatoes in small baking pan in a single layer; season; roast tomatoes 15 minutes; remove from oven; reserve (keep warm).

Garlic/chive salsa verde:

  • 3/4 cup peanut oil
  • 1/2 cup garlic chives, chopped
  • 1/4 cup green onions, chopped
  • 1/2 Tbsp. fresh ginger, chopped
  • 1/2 tsp. garlic, chopped
  • 1/2 tsp. soy sauce
  • kosher salt

Heat oil in saucepan set over high heat until smoking; mix remaining ingredients except salt in nonreactive bowl; season; pour into oil; remove from heat; stir; let cool.

Assembly:

  • canola oil (for frying)
  • all-purpose flour
  • 1 lg. egg, lightly beaten
  • panko
  • 1/2 lb. russet potatoes, steamed and riced
  • 1/4 cup heavy whipping cream
  • 1/4 cup Hawaii Island goat’s milk cheese
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. chives, chopped
  • 1 Tbsp. bacon, crumbled
  • kosher salt
  • Hawaiian sea salt (for garnish)
  1. Heat oil in a saucepan to 350°F.

    1. Place flour in shallow bowl; place egg in another shallow bowl; place panko in third shallow bowl; reserve.
  2. Mix potatoes, cream, cheese, butter, chives, and bacon in a bowl; season; divide into 6 equal sized portions; roll into balls; dredge in flour, shaking of excess; coat in egg; roll in panko, shaking off excess; deep-fry until brown all over; remove with a spider; place on paper towels to drain; reserve (keep warm).

  3. To serve, mound Swiss chard, mushrooms, and tomatoes next to one another on each plate; place a slice of tenderloin next to each; run a line of veal jus down center of plate; place croquette alongside; sprinkle with Hawaiian sea salt over tenderloin; top each with 1 Tbsp. garlic/chive salsa verde.

What to drink: Tournesol Proprietor’s Blend Napa Valley 2007