Petite Beef Tender With Blue Cheese Couscous Risotto

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

At a glance

Main Ingredient

Beef

Cuisine Type

American

Menu Part

Entrée

Serves

Yield: 24

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

Methods/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.