Elizabeth Schuttler's Artichoke, Falafel and Goat Cheese Stuffed Beef Tenderloin Tail with Sweet Potato Falafel Cakes and Goat Cheese Sauce with Fried Artichoke Garnish
Editor's note: Recipes appear as submitted and written by contestants
For the Stuffed Beef Tenderloin Tail
1 to 1½ pound beef tenderloin tail trimmed
2 whole artichoke hearts drained and chopped
½ leek cut in half and sliced thin (white parts only)
½ shallot minced
1 glove garlic minced
2 tablespoons falafel dough (Grecian Delight)
¼ cup goat cheese
2 tablespoons clarified butter
Salt and pepper to taste
Preheat oven to 350 degrees.
In heavy sauté pan on medium heat melt 1 tablespoon of clarified butter add leeks and shallots and cook 3-4 minutes or until shallots start to brown. Add garlic and artichoke hearts and cook 1-2 minutes. Remove from heat and allow to cool.
Butterfly tenderloin tails and place on plastic wrap on the counter. One at a time place another piece of plastic over the tenderloin and with the flat side of meat mallet pound until ½-inch thick and in the shape of a rectangle. Salt and pepper both sides. Place the tenderloin tails flat on cutting board. Spread a thin layer of falafel dough then next spread the leek, shallot and artichoke mixture and place pieces of goat cheese over the tenderloin tails. Roll the tenderloin tails long side up and tie with kitchen twine.
In heavy sauté pan on medium heat melt 1 tablespoon of clarified butter and sear tenderloin tails on all sides. Want to quickly brown the surface not cook. Remove tenderloins from heat baste with aus jus. Place in a roasting pan with rack seam side down. Roast for 15-20 or until interior temperature at the center of each tenderloin tail reaches 130 degrees. Transfer to a plate cover tent with foil and let rest for 10 minutes
For the Beef Tenderloin Tail Aus Jus Sauce
1½ cup aus jus
1 tablespoon clarified butter
1 shallot sliced
2 tablespoon heavy cream
Salt and pepper to taste
In a sauce pan bring Aus Jus to boil over high heat uncovered until reduced to about ¾ cup about 15-20 minutes.
In a heavy sauté pan melt ½ tablespoon clarified butter and add shallots. Cook for 1 to 2 minutes or until the shallots turn golden. Whisk in cream and reduced Aus Jus. Simmer for 5-7 minutes until the sauce is slightly thickened and strain.
For the Sweet Potato Falafel Cakes
1 cup falafel dough (Grecian Delights)
1 cup panko breadcrumbs
1 cup pain mashed sweet potatoes
1/3 cup goat cheese
4 whole artichoke hearts drained and chopped
½ leek cut in half and sliced thin (white parts only)
½ shallot minced
1 glove garlic minced
1 egg
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon clarified butter
Canola oil for frying
In heavy sauté pan on medium heat melt clarified butter add leeks and shallots and cook 3-4 minutes or until shallots start to brown. Add garlic and artichoke hearts and cook 1-2 minutes. Remove from heat and allow to cool.
In food processor place falafel dough, panko breadcrumbs, sweet potatoes and goat cheese pulse 5 times. Add artichoke, leek and shallot mixture, egg, lemon juice and salt and pepper. Pulse 10 times or until mixed. Divide up into 8 cakes ½-inch thick (If mixture is too wet add a little more panko). Dredge cakes in flour. Place on baking sheet and refrigerate for ten minutes. Remove falafel cakes from refrigerator. Add canola oil to skillet on medium high heat. Once oil is hot place falafel cakes in pan and cook for 2-3 minutes on each side or when browned on each side. Place falafel cakes on wire rack and season with salt.
For the Goat Cheese Sauce
½ shallot minced
2 whole artichoke hearts drained and chopped
½ clove garlic
3 oz goat cheese
¼ cup heavy cream
1 tablespoon wine (sauvignon blanc)
1 tablespoon clarified butter
Salt and pepper to taste
In medium sauté pan melt clarified butter and add shallot. Cook for 3-4 minutes or until starting to brown. Add artichoke hearts and garlic. Cook for one more minute. Add wine and deglaze the pan. Whisk in goat cheese and heavy cream. Simmer until sauce thickens. Transfer to blender, puree and strain.
For the Artichoke Garnish
2 whole artichoke hearts
Canola oil for frying
Salt
Place artichoke hearts on a paper towel and squeeze excess water out then lightly chop. Add canola oil in small skillet on medium high heat. When oil begins to start to bubble add artichoke hearts. Fry until golden brown. Remove and place on paper towel. Season with salt immediately.
To serve: Slice stuffed tenderloin tail and place in middle of plate with aus jus sauce below. Place falafel cakes above stuffed tenderloin tail on a bed of mixed greens and drizzle goat cheese sauce and roasted red pepper puree over the cakes. Garnish entire plate with fried artichokes. Additional garnishes finely chopped cilantro or parsley.
Serves 4
Elizabeth Schuttler