|
Filet
of Beef Tenderloin with
Roasted Ratatouille
Step
One: Ratatouille
Ingredients
|
1
cup
|
Eggplant,
diced (place on cookie sheet, sprinkle with 1 Tb. Kosher salt. Let
stand 20 minutes. Rinse with cold water, drain and dry
between paper towels)
|
|
1/2 cup
|
Red
Bell Pepper, diced |
|
1/2
cup
|
Yellow
Bell Pepper, diced
|
|
1
cup
|
Red
Onion, diced
|
|
1
cup
|
Zucchini,
1/4 inch half moons
|
|
2 cups
|
Whole
Canned Tomatoes, juice squeezed out, chopped
|
|
8
cloves
|
Garlic,
shaved
|
|
1/4
cup
|
Olive
Oil
|
|
|
Salt
and Black Pepper to taste
|
|
1/4 cup
|
Balsamic
Vinegar
|
Directions
Combine all ingredients except vinegar in a mixing bowl.
Toss vegetables to coat with oil and seasonings. Next spread
vegetable mixture on a cookie sheet and roast in 400-degree oven
until lightly browned (10 to 20 min.) depending on oven. Remove
from oven. Return vegetables to mixing bowl and toss with balsamic
vinegar. Let stand while preparing beef. Turn oven off.
Step
Two: Beef
Tenderloin
Ingredients
|
4
(9 oz.) |
Beef
Tenderloin , center cut |
|
1/4
cup |
Olive
Oil |
|
1/4
cup |
Worcestershire
Sauce |
|
1
cup |
Balsamic
Vinegar |
|
1/2
cup |
Green
Onion, shredded |
Directions
Add olive oil to sauté pan over medium high
heat until
oil starts to smoke. Using tongs, carefully place beef filets in
hot pan. Brown all surface areas. Reduce heat to medium and
continue cooking until desired meat temperature is achieved, i.e.
rare or medium. Place the beef on ovenproof plate and place them
in the warm oven that you turned off after Step 1. Pour excess oil
out of sauté pan and return to medium heat. Add Worcestershire
sauce and scrape up and caramelization in the pan and then add
balsamic vinegar and reduce briefly until the mixture looks like
thin syrup. Remove from heat.
Step
Three: Service
Divide ratatouille salad onto four serving plates. Top
salad with beef filets and drizzle vinegar reduction over the top.
Sprinkle the entire dish with shredded green onion.
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