Kobe
Beef Tenderloin Marinated in Molasses
and Black Pepper, served with Compote of
Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Made
with:
Snake River Farms American Kobe Beef Tenderloin Filets
Nueske’s Applewood Smoked Bacon
Ingredients:
2 lbs. Kobe Beef Tenderloin (center-cut, trimmed of
all fat and silver skin)
1 cup Molasses
2 tbls. Balsamic Vinegar
2 tbls. Fresh Cracked Black Pepper
2 Garlic Cloves (peeled and finely chopped)
1 large Shallot (peeled and finely chopped)
2 tspn. Fresh Ginger (finely grated)
1 tspn. Fresh Thyme (finely chopped)
TT Crushed Red Pepper Flakes
TT Salt
2 tbls. Vegetable Oil
4 Sprigs Fresh Watercress
Compote
of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes, and Pecans (recipe)
Procedure:
Place beef tenderloin in a glass dish.
In
a small bowl, combine molasses, balsamic vinegar, black
pepper, garlic, shallot, ginger, thyme and pepper flakes.
When well blended, pour over beef. Cover. Refrigerate,
allowing Snake River Farms American Kobe Beef meat to
marinate for 24 hours, turning occasionally. Remove
meat from marinade, reserving 1/2 cup for Nueske’s
Applewood Smoked Bacon Compote and 4 TBL to deglaze
pan. Place on cutting board, and using a sharp knife,
cut into 8 portions. Season with salt.
Heat
oil in a large cast-iron skillet over medium-high heat.
When hot, lay beef medallions in skillet and brown for
3 minutes. Turn and brown for 2 minutes or until desired
degree of doneness is reached.
Just
before removing meat, add 4 TBL reserved molasses marinade
to skillet to deglaze the pan as well as to glaze the
medallions. Quickly turn meat over to glaze other side.
Remove from skillet immediately.
Place 2 medallions near the center of each of four hot
serving plates, overlapping each other. Spoon the Applewood
Smoked Bacon Compote next to the medallions, letting
the sauce flow out onto the plate. Place a sprig of
watercress in between the meat and the compote.
Serve
immediately.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
