Beef Tenderloin with Smoked Paprika Rub served with Braised Belgian Endive, Meat Jus and Spinach

Serves Two

Components: beef tenderloin, smoked paprika rub, meat jus, red wine sauce, braised endive, ginger syrup, spinach

Beef Tenderloin

18oz cleaned, centre cut of beef tenderloin
smoked paprika rub to taste
40ml duck fat
40g salted butter
10 sprigs thyme
1 split head of garlic

Procedure

Season all sides of the tenderloin with the smoked paprika rub. In a large ovenproof frying pan on medium heat, melt the duck fat. When the duck fat has almost reached smoking point, place the tenderloin in. Slowly move the beef around so that all sides of the fillet get an even golden brown color. Add the butter and continue to sear the beef until all the butter has melted and begins to brown. Add the thyme and garlic, and put the pan into the oven at 350 degrees. Roast the beef, basting every so often, for about 20 minutes, or until it reaches medium rare. Remove the filet from the oven and allow to rest in the pan for about 25 minutes before slicing.

Smoked Paprika Rub

250g flaked salt
20g smoked paprika
15g clove garlic
20g freshly ground black pepper

Procedure

Put all ingredients into a food processor and pulse until mixture has become smooth and uniform.

Meat Jus

50ml meat juices (the resting liquids or jus from any roasted beef)
100ml red wine sauce
5ml xeres vinegar
15ml hazelnut oil
salt to taste

Procedure

Over medium heat, bring the meat juices and red wine sauce to a simmer. Add the xeres vinegar and cook for one minute. Strain through a fine sieve, and add the hazelnut oil. Adjust seasoning and set aside.

Red Wine Sauce

500ml red wine
250ml port wine
250ml Madeira
100g sliced shallots
40g sliced garlic cloves
6 sprigs thyme
100ml white wine
1 fresh bay leaf
10 peppercorns
900ml brown veal stock
salt to taste

Procedure

Put all ingredients except for the veal stock, into a large saucepot and reduce until there is about half the amount of liquid. Add the veal stock and reduce until the total amount of liquid is about 500ml. Season with salt as desired.

NOTE: For convenience use purchased fresh veal stock.

Braised Endive

4 Belgian endive trimmed and cut lengthwise down the middle
25ml duck fat
100ml ginger syrup
400ml chicken stock
1 orange, zest and juice
50g salted butter
salt and freshly ground pepper to taste

Procedure

Melt the duck fat in a large frying pan over medium heat. When the duck fat is near smoking point, place the endive spears in the pan, cut side down. Sear the endive until it develops a rich, even brown color. Remove the endive from the pan and pat of any excess fat. Season them to taste and place them back in the pan, cut side up. Put the ginger syrup, chicken stock, orange zest and juice into the pan, and bring to a simmer. Once the liquid is simmering add the butter. Put the pan into the oven at about 350 degrees and braise for about 15 minutes, or until the centre stem of the endive is soft, but not falling apart.

Ginger Syrup

200g ginger
200g sugar
500ml water

Procedure

Place the ginger and sugar in a food processor and pulse until the ginger is well broken up, and the machine is running smooth. Put the ginger puree into a medium saucepot and add the water. Bring the mixture to a boil, and simmer for five minutes. Strain and cool.

Wilted Spinach

300g baby spinach, washed and dried
40g salted butter
5g chopped garlic
50ml water
salt and freshly ground pepper to taste

Procedure

Melt the butter with the water and the garlic in a large covered pot on medium heat. Add the spinach and season as desired. Cook the spinach, stirring constantly, until the leaves are wilted and cooked through, approximately 2 minutes. Remove the spinach from the pot and rest the spinach in a sieve as to remove any excess cooking liquid.