- 8
Ingredients
- Thai Relish:
- 1 C. cucumber, finely chopped
- 1 C. papaya or mango, finely diced
- 1/4 C. scallion, thinly sliced
- 3 T. fresh lime juice
- 1/2 tsp. red pepper flakes, crushed
- 2 cloves garlic, minced
- Dry Rub
- 1/4 C. fresh cilantro, finely chopped
- 6 cloves garlic, minced
- 2 T. fresh lime juice
- 1 tsp. dried basil
- 1 tsp. cracked black pepper
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- Meat
- 7 lbs Beef Tenderloin
- Sauce
- 1.5 oz demi-glace gold
- 6 oz. water
- 3 T. heavy cream/light cream or half & half
- 1 tsp. dry crushed or 1 T. fresh minced basil
- 1 tsp. cracked bell pepper
- 2 T. Triple Sec
- 1 tsp. crack black pepper
Preparation
Step 1
For the Relish: In a large bowl, combine the cucumber, papaya or mango, green onion, red pepper flakes, lime juice and garlic. Cover and refrigerate until ready to use.
For the Rub & Beef: In a small bowl, combine the garlic and lime juice with chopped cilantro and spices. Pat mixture all over tenderloin. Place meat on a rack in a shallow pan. Pour enough water in bottom of pan to 1/2 inch depth and roast at 350°F for approximately 1 to 1 1/2 hours or until level of doneness is achieved using a thermometer (140°F to 155 °F rare to well done).
For the Sauce: In a saute pan on medium high heat add, Demi Glace Gold and water. Whisk until completely dissolved. Bring to slow simmer. Add cream or half & half, black pepper, basil and whisk. Reduce heat and keep warm. Just before serving increase heat, add Triple Sec, bring to a simmer and whisk.
Presentation: Place small amount of sauce on plate. Slice beef into 1/2 to 1 inch slices. Place on top of sauce. Then, spoon an additional small amount of sauce on top of the beef slice. Top with relish. Garnish with fresh tomatoes, limes and cilantro.