Recipe of the Week: Roast Beef with Bacon Aioli and Arugula Pistou
Ingredients:For the Steak:
2 pounds Beef Tenderloin (center cut)
2 tablespoons Grapeseed Oil
cracked Black Peppercorns as needed
Salt to taste
For the Aioli:
1 pound Black Forest Bacon, chopped
3 Egg Yolks
2 tablespoons Dijon mustard
2 tablespoons Sherry Vinegar
1 1/2 cups Grapeseed Oil
Salt and Pepper
For the Mornay:
1 cup Milk
2 tablespoons Flour
2 tablespoons Butter
2 cups Gruyere (grated)
1 sprig Thyme
Salt and Pepper
For the Sautéed Onions:
2 Onions (sliced thin)
2 Garlic cloves, smashed
2 tablespoons Grapeseed Oil
2 cups Beef Stock
For the Pistou:
4 cups Arugula
1 cup Basil leaves
1/4 cup Lemon juice
1/2 cup Parmesan cheese, grated
Salt and Pepper
Olive oil as needed
To Plate:
1 small Baguette
1 cup Arugula
2 tablespoons Butter
Directions:
For the Steak: Pre heat oven to 400 degrees, clean tenderloin of any silver skin and coat in black pepper and season with salt. Heat oil in a large sauté pan, and sear beef until golden brown on all sides. Cook in oven until medium rare, remove and hold.
For the Aioli: Render bacon in a medium sauté pan, drain and reserve fat and allow to cool, discard bacon. In a kitchen aide mixer with the whisk attachment, place the eggs, mustard and vinegar, slowly add bacon fat until thick, season with salt and pepper and reserve.
For the Mornay: Place butter in a sauté pan and melt. Add flour to form a roux. Then, add milk and boil until thick. Add cheese and turn off heat. Stir to combine and season with salt and pepper, the sauce should be thick.
For the Sautéed Onions: In a medium sauté pan, heat oil and add onions, thyme and garlic and caramelize. Once onions become brown and soft, deglaze with beef stock (adding 1/2 cup at a time), allow to reduce and adjust seasoning with salt and pepper.
For the Pistou: Place all ingredients into a food processor and slow stream in olive oil until it becomes creamy, adjust seasoning.
To Plate: Remove ends of bread and slice lengthwise. Spread butter on bread and grill both sides. Spread 2 tablespoons of bacon aioli on each side of the bread. From the bottom up, build the sandwich: 4 slices of steak then caramelized onions, mornay sauce, 1 cup arugula, 2 tablespoons pistou and top with bread.
1 cup Arugula
2 tablespoons Butter
Directions:
For the Steak: Pre heat oven to 400 degrees, clean tenderloin of any silver skin and coat in black pepper and season with salt. Heat oil in a large sauté pan, and sear beef until golden brown on all sides. Cook in oven until medium rare, remove and hold.
For the Aioli: Render bacon in a medium sauté pan, drain and reserve fat and allow to cool, discard bacon. In a kitchen aide mixer with the whisk attachment, place the eggs, mustard and vinegar, slowly add bacon fat until thick, season with salt and pepper and reserve.
For the Mornay: Place butter in a sauté pan and melt. Add flour to form a roux. Then, add milk and boil until thick. Add cheese and turn off heat. Stir to combine and season with salt and pepper, the sauce should be thick.
For the Sautéed Onions: In a medium sauté pan, heat oil and add onions, thyme and garlic and caramelize. Once onions become brown and soft, deglaze with beef stock (adding 1/2 cup at a time), allow to reduce and adjust seasoning with salt and pepper.
For the Pistou: Place all ingredients into a food processor and slow stream in olive oil until it becomes creamy, adjust seasoning.
To Plate: Remove ends of bread and slice lengthwise. Spread butter on bread and grill both sides. Spread 2 tablespoons of bacon aioli on each side of the bread. From the bottom up, build the sandwich: 4 slices of steak then caramelized onions, mornay sauce, 1 cup arugula, 2 tablespoons pistou and top with bread.
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