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Return to Inductee Index Roasted Beef Tenderloin (Kimchi, Yam Fries, Ponzu Sauce - David Jean Marteau)

This complex, yet easy to do recipe, I created during an amazing event we did at the hotel with mainly high profile customers. The whole idea was to make a food fusion between South America and South east Asia.

To do so, I marinated the beef into some pineapple juice with a bit of a kick from some chili flakes, then added the flair of the ponzu sauce from Japanese influence, yam, from China, and of course the Kimchi from South Korea.

Beef Marinade:

  • 2 cups (500 mL) pineapple juice
  • 1 teaspoon (5 mL) garlic powder
  • 1 teaspoon (5 mL) onion powder
  • Chili flakes, to taste
  • 1 small beef tenderloin (2 pounds or about 1 kg) trimmed and ready to roast
  • 2 tablespoons (30 mL) cooking oil

Kimchi Vegetables:

  • 2 cups (500 mL) Chinese cabbage, coarsely chopped
  • 1 tablespoon (15 mL) salt
  • 4 garlic cloves, minced
  • ¼ cup (50 mL) fresh ginger, peeled and cut into small julienne
  • ½ cup (125 mL) coriander
  • ½ cup (125 mL) white onion, finely chopped
  • ¼ cup (50 mL) peeled and julienned apple
  • ½ cup (125 mL) julienned carrot
  • ½ cup (125 mL) julienned green zucchini
  • ½ cup (125 mL) julienned yellow zucchin
  • ½ cup (125 mL) julienned Cucumber
  • 1 teaspoon (5 mL) dried chili flakes

Ponzu Sauce:

  • ½ cup (125 mL) light soya sauce
  • ¼ cup (125 mL) fresh orange juice
  • 1 tablespoons (15 mL) fresh lemon juice
  • 1 tablespoon (15 mL) water
  • 2 tablespoons (25 mL) Mirin sauce
  • 1 teaspoon (5 mL) fresh red chili, seeded and finely chopped

Yam Fries:

  • 4 cups (1 L) cooking oil
  • 2 whole eggs
  • ½ cup (125 mL) all purpose flour
  • ¼ cup (50 mL) water
  • 1 lime, zested then juice squeezed
  • 1 teaspoon (5 mL) dried chili flakes
  • 1 pound (500 g) yam, peeled and cut into large fries

To make the marinade, in a medium-size mixing bowl, combine all the ingredients except the cooking oil.

In a shallow rectangular container, place the beef and add the marinade, then cover with surround wrap and keep refrigerated for at least 4 hours.

To make the kimchi vegetables, place the cabbage first into a small colander and sprinkle with half of the salt, then let rest for 20 minutes. Mix the remaining of the salt into the cabbage and let it rest again for about 20 minutes.

Wash and carefully drain the cabbage and set aside for about 5 minutes.

In a blender, combine the garlic, the ginger, the coriander and the onion, add a little water in it, then run at low speed.

In a medium-size bowl, combine the cabbage with the remaining of the ingredient and pour the garlic mixture evenly over it. Keep refrigerated for about 4 hours.

To make the ponzu sauce, in a small container, combine all the ingredient and mix well, set aside in a small cooking pan when ready to serve.

To make the yam fries, place the cooking oil in a shallow, narrow cooking pot over low heat, and bring to a simmer, do not let the oil boil.

In the mean time, in a small mixing bowl, combine the eggs with the flour, the water, the zest and lime juice, then the chili and mix well. Dip the yam carefully into the mixture and fry for about 1 minute or until the fries are done. Carefully remove them from the oil and place them on a dry paper towel. Set aside and keep them in a warm place.

Remove the kimchi vegetables from the fridge.

Turn on the oven at 180°C (350°F).

Remove the beef from the marinade and discard it. In a medium-size non-stick sauté pan over medium-high heat, add the cooking oil and gently place the beef tenderloin, sear on all side for about 1 minute each. Place the beef in an oven proof dish and cook for about 20 minutes for a rare to medium rare piece. And let rest for about 5 minutes.

Warm up the sauce under low heat until it starts to simmer.

To serve the beef, cut it into 4 equal piece and pat dry on a paper towel. Place the ponzu evenly on each plate, and add the beef. Top each pieces of beef with the kimchi vegetables. Place the yam fries in a small container and serve immediately.

Yield: 4 servings

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