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SERIOUS FOODIE ASIAN FUSION BEEF TENDERLOIN WITH DECADENT SAMBAL POTATOES AU GRATIN

Ingredients

The Potato Gratin:

1-pound Yukon gold potatoes

1-pound sweet potatoes

2 tablespoons butter

2 tablespoons flour

2 cups heavy cream

1 ¼ teaspoon salt, divided

¼ cup Serious Foodie Indonesian Sambal Hot Sauce

½ cup grated parmesan

¾ teaspoon black pepper, divided

8 scallions, chopped (about 2 cups)

1 ½ cups gruyere, shredded

½ teaspoon Serious Foodie Asian Fusion Sweet/Spicy Rub

 

The Beef:

3-pounds beef tenderloin

3 tablespoons Serious Foodie Asian Fusion Sweet/Spicy Rub

3 tablespoons olive oil

2 tablespoons butter

Serious Foodie Indonesian Sambal Hot Sauce for drizzling

 

The Veg:

2 small-medium zucchinis, cut in half length-wise and cut into ½” thick half moons

1 large red bell pepper, cut into 3-4” long strips

½ teaspoon salt

 

Instructions

Preheat oven to 375 degrees.

Peel the potatoes and very thinly slice them on a mandoline or by hand.

Melt the butter in a large saucepan and add flour.  Whisk for 1 minute until bubbly.  Add the heavy cream and whisk frequently until a thick sauce forms.  Add ½ teaspoon salt, the Sambal Hot Sauce, and the parmesan cheese.  Continue whisking until well-blended and very thick, about 1-2 minutes.  Remove from heat and set aside.

Coat a 9” x 9” baking dish (3 quarts) with non-stick cooking spray.  Spread 1/3 of the potatoes in an even layer in the bottom of the pan alternating the white and sweet potatoes.  Season with ¼ teaspoon each of the salt and black pepper.  Spread ½ cup of the scallions over the top. Pour 1/3 of the Sambal cream sauce over the potatoes and spread evenly.  Repeat these layers 2 more times – potatoes, salt and pepper, scallions, sauce.  Top the last layer with the shredded gruyere and sprinkle with the Vietnamese Asian Fusion Rub.

Cover tightly with foil and bake for 30 minutes.  Remove the foil and bake for an additional 20-30 minutes until lightly browned and the potatoes are very tender when you pierce a knife into the potatoes.  Remove from the oven and let rest and set for 25-30 minutes before cutting.  Blot any excess oil off the top of the casserole with paper towels and sprinkle with the last ½ cup of scallions.

While your gratin cooks, prepare the beef. Cut the tenderloin into 2” steaks (about 6) and rub them all over with the Vietnamese Asian Fusion Rub.  Let them sit and come to room temperature for 30-40 minutes.

Heat the oil in a large cast iron skillet over medium high heat.  When the oil is smoking hot, add the steaks and sear for 2-3 minutes on the first side until mahogany crust forms.  Flip and cook for 2-3 minutes on the second side.  Add the butter to the pan and baste the steaks for 1 minute.  When the steaks reach 120-125 degrees in the center (for medium rare).  Remove the steaks from the pan, tent with foil, and let rest for 10-15 minutes.

Add the zucchini and peppers to the pan drippings and cook over medium high heat, tossing, until they are soft and begin to brown.  Season with the salt.

Cut the steak against the grain into thin slices.  Serve with a generous scoop of the potato gratin (you’ll still go back for more – trust me) and veggies… Drizzle more of the Serious Foodie Indonesian Sambal Hot Sauce as desired.

#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld

Website: https://serious-foodie.com/

Facebook: https://www.facebook.com/theseriousfoodie

Instagram: https://www.instagram.com/serious_foodie/

Twitter: https://twitter.com/serious_foodie

 

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