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Petite Beef Tender With Blue Cheese Couscous Risotto

Serves24
IngredientsVegetables, Mushrooms, Dairy, Meat, Grains
Day PartDinner
Cuisine TypeAmerican
petite tender

Seared, roasted beef slices fanned over couscous risotto with Pinot Noir Sauce and a Tomato Jam garnish, savory and delicious.

Ingredients

Pinot Noir Sauce:
2 tsp. olive oil
4 oz. mushroom trimmings
4 oz. carrots, sliced
3 oz. celery, sliced
2 oz. shallots, sliced
2 bay leaves
3 thyme sprigs
1 1⁄2 tsp. black peppercorns
3 cups pinot noir or dry red wine
3 cups demi-glace
2 1⁄4 cups chicken broth
5 tarragon sprigs

Tomato Jam:
6 oz. sun-dried tomatoes, packed in oil
1⁄2 tsp. olive oil
1 tbsp. minced shallots
1 tsp. minced garlic
1⁄2 tsp. chopped tarragon

Couscous Risotto:
3 tbsp. olive oil
1⁄3 cup diced onion
1⁄3 cup diced fennel
1 lb., 3 oz. Israeli couscous
2 tbsp ancho chile paste
3 3⁄4 cups chicken broth
Salt and pepper, to taste
4 oz. bacon, diced
8 oz. zucchini, diced
4 oz. corn kernels
2 oz. shallots, diced
1 tbsp. garlic, chopped
2 1⁄4 cups dry white wine
8 oz. tomatoes, peeled, seeded, and diced
1⁄3 cup chopped tarragon
11⁄8 cups heavy cream
6 oz. blue cheese

Petite Tender:
24 (6 oz.) beef shoulder tender roasts
Salt and pepper, to taste
Olive oil, as needed
24 tarragon sprigs
 

Steps

  1. Prepare Pinot Noir Sauce: Heat oil; add mushrooms, carrots, celery, and shallots. Cook over low heat until soft but not brown. Add bay leaves, thyme, peppercorns, and wine; simmer until reduced to 11⁄2 cups liquid. Add demi-glace and broth; simmer until reduced to 3 cups.
  2. Strain liquid; add tarragon and cool. Cover and refrigerate; remove tarragon before using. Heat and hold in bain marie for service.
  3. Prepare Tomato Jam: Drain tomatoes; rinse in hot water and drain again. Heat olive oil; add shallots and garlic and cook over low heat until soft but not brown. Pulse tomatoes in food processor until coarsely chopped; add shallot mixture and process to a rough puree. Add 1⁄4 cup water; pulse to blend.
  4. Prepare Risotto: Heat oil in saucepan; add onion and fennel and cook over low heat until soft but not brown. Add couscous; cook, stirring occasionally, until coated with oil. Add chile paste and broth; season with salt and pepper and bring to a boil. Reduce heat and simmer, covered, 8 min., or until liquid is absorbed. Spread on a sheet pan to cool.
  5. In another saucepan, sauté bacon until crisp. Add zucchini and corn; sauté until soft but not brown. Add shallots and garlic; sauté 1 min. more. Stir in cooked couscous, wine, tomatoes, and tarragon; simmer until wine is absorbed. Add cream and cheese; stir until incorporated. Keep warm.
  6. Per order: Season 1 beef roast with salt and pepper. Sear beef on all sides in hot oil. Finish in 400°F oven for 10-12 min., to desired doneness. Let beef rest 3-4 min; cut on slight angle into 1⁄2-in.-thick slices.
  7. For service, mound 1⁄2 cup Risotto on plate. Fan beef slices on top; spoon 2 tbsp. Pinot Noir Sauce over beef. Garnish with 2 tsp. Tomato Jam and tarragon sprig.
     

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