Petite Beef Tender With Blue Cheese Couscous Risotto

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

Seared, roasted beef slices fanned over couscous risotto with Pinot Noir Sauce and a Tomato Jam garnish, savory and delicious.

Ingredients

Pinot Noir Sauce:
2 tsp. olive oil
4 oz. mushroom trimmings
4 oz. carrots, sliced
3 oz. celery, sliced
2 oz. shallots, sliced
2 bay leaves
3 thyme sprigs
1 1⁄2 tsp. black peppercorns
3 cups pinot noir or dry red wine
3 cups demi-glace
2 1⁄4 cups chicken broth
5 tarragon sprigs

Tomato Jam:
6 oz. sun-dried tomatoes, packed in oil
1⁄2 tsp. olive oil
1 tbsp. minced shallots
1 tsp. minced garlic
1⁄2 tsp. chopped tarragon

Couscous Risotto:
3 tbsp. olive oil
1⁄3 cup diced onion
1⁄3 cup diced fennel
1 lb., 3 oz. Israeli couscous
2 tbsp ancho chile paste
3 3⁄4 cups chicken broth
Salt and pepper, to taste
4 oz. bacon, diced
8 oz. zucchini, diced
4 oz. corn kernels
2 oz. shallots, diced
1 tbsp. garlic, chopped
2 1⁄4 cups dry white wine
8 oz. tomatoes, peeled, seeded, and diced
1⁄3 cup chopped tarragon
11⁄8 cups heavy cream
6 oz. blue cheese

Petite Tender:

24 (6 oz.) beef shoulder tender roasts
Salt and pepper, to taste
Olive oil, as needed
24 tarragon sprigs

Steps

1. Prepare Pinot Noir Sauce: Heat oil; add mushrooms, carrots, celery, and shallots. Cook over low heat until soft but not brown. Add bay leaves, thyme, peppercorns, and wine; simmer until reduced to 11⁄2 cups liquid. Add demi-glace and broth; simmer until reduced to 3 cups.

2. Strain liquid; add tarragon and cool. Cover and refrigerate; remove tarragon before using. Heat and hold in bain marie for service.

3. Prepare Tomato Jam: Drain tomatoes; rinse in hot water and drain again. Heat olive oil; add shallots and garlic and cook over low heat until soft but not brown. Pulse tomatoes in food processor until coarsely chopped; add shallot mixture and process to a rough puree. Add 1⁄4 cup water; pulse to blend.

4. Prepare Risotto: Heat oil in saucepan; add onion and fennel and cook over low heat until soft but not brown. Add couscous; cook, stirring occasionally, until coated with oil. Add chile paste and broth; season with salt and pepper and bring to a boil. Reduce heat and simmer, covered, 8 min., or until liquid is absorbed. Spread on a sheet pan to cool.

5. In another saucepan, sauté bacon until crisp. Add zucchini and corn; sauté until soft but not brown. Add shallots and garlic; sauté 1 min. more. Stir in cooked couscous, wine, tomatoes, and tarragon; simmer until wine is absorbed. Add cream and cheese; stir until incorporated. Keep warm.

6. Per order: Season 1 beef roast with salt and pepper. Sear beef on all sides in hot oil. Finish in 400°F oven for 10-12 min., to desired doneness. Let beef rest 3-4 min; cut on slight angle into 1⁄2-in.-thick slices.

7. For service, mound 1⁄2 cup Risotto on plate. Fan beef slices on top; spoon 2 tbsp. Pinot Noir Sauce over beef. Garnish with 2 tsp. Tomato Jam and tarragon sprig.

More From FoodService Director

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources