Courtesy of World Gourmet Summit

Roast Beef Tenderloin Recipe

Serves 4
INGREDIENTS
1kg

20g
50ml
1kg

60ml
110g

U.S. Fingerling Potatoes, scrubbed clean
Salt and freshly ground black pepper, to taste
freshly minced garlic
Bertolli’s 100% olive oil
beef tenderloin
Salt and freshly ground black pepper, to taste
vegetable or corn oil
shrimp sambal
Chilli leomgrass dressing (prepared)
Lomi tomato relish (prepared)

Mixed Salad Greens and Fruits

Belgian endive
Butterhead lettuce
Lolla Rosa leaves
Romaine leaves
Watercress and red radish
Fresh basil, mint, cilantro and radish sprouts
Ripe avocado wedges
Ripe mango pieces

Method:
1. Pour enough water to cover the U.S. Fingerling Potatoes in a large pot. Bring water to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender. (Time will vary depending on the size of the potatoes, but should be approximately 15 to 18 minutes.) Drain and set aside to cool. Once completely cooled, cut into half lengthwise and transfer to a large mixing bowl and season with salt, ground black pepper, minced garlic and olive oil. Toss potatoes thoroughly to coat evenly with the seasonings. Spread seasoned potatoes out on a large baking sheet and bake in a pre-heated oven at 175ºC, turning the potatoes occasionally until they become golden brown.

2. Season the beef tenderloin with salt and ground black pepper to taste. Heat a sauté pan over medium-high heat with vegetable or corn oil until hot. Reduce heat slightly and add seasoned beef and pan-fry both sides until desired doneness. Remove from pan and coat the pan-fried beef evenly with shrimp sambal. Let it rest for 10 to 15 minutes, then slice into thin slices. Keep warm.

3. Place the roasted beef slices on each serving plate and top with lomi tomato relish. Place a selection of mixed salad greens and fruits on the plate and drizzle with chilli lemongrass dressing.