Tenderloin of Beef “Chesapeake Style”
Submitted by Bill Justus, Executive Chef, The Boar’s Head, Charlottesville, Va.
Yield: 4 servings
For the Lemon Hollandaise Sauce:
2 cups butter
6 egg yolks
1 tsp. white vinegar
3 tbsp. white wine
1 tbsp. lemon juice
1/8 tsp. white pepper
3 dashes hot sauce
Procedure:
• Melt the butter in a saucepan until it foams. Ladle off the clear butter, discarding the solids at the bottom of the pan.
• Combine the clarified butter with the egg yolks, wine, vinegar, lemon juice and hot sauce in a stainless-steel bowl set over a simmering pan of water. Whisk until mixture thickens.
For the Olive Oil-Poached Tomatoes
1 lb. heirloom tomatoes, coarsely chopped
1/8 tsp. salt
to taste pepper
1 tbsp. sugar
4 garlic cloves, minced
5 sprigs fresh thyme
2 cups olive oil
Procedure:
• Preheat oven to 175º F.
• Arrange the tomatoes in one layer in a baking dish. Season with the salt and pepper. Sprinkle with sugar, garlic and thyme.
• Add enough olive oil to almost cover the tomatoes. Bake for 1 to 1 1/2 hours or until tender.
For the Jumbo Lump Crab-Topped Filets:
4 6-oz. beef filets
to taste salt and pepper
8 oz. jumbo lump crab meat
2 tbsp. melted butter
2 ozs. panko
1 tsp. chopped parsley
1 tsp. chopped chives
12 green asparagus spears, cooked
8 white asparagus spears, cooked
2 ozs. beef demi-glace
Procedure:
• Preheat the oven to 350º F.
• Season the filets with salt and pepper. Heat a sauté pan over medium-high heat and sear the filets.
• Combine the crab, butter, panko, parsley and chives in a small bowl. Divide the mixture into four portions. Pat one portion onto each filet. Bake until the filets reach the desired doneness.
To Serve:
• Divide the asparagus among four plates. Place a filet next to the asparagus. Spoon lemon Hollandaise over both.
• Garnish with 8 ozs. of the olive oil-poached tomatoes.
• Drizzle the demi-glace around the filet.
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