Beef Tenderloin Stuffed with Blue Cheese

We have a tenderloin and we have nine ounces of tenderloin and we’re going to stuffed it with blue cheese, wrapped it and smoked with apple bacon and as we’re going to go to on a potato pancake with some asparagus and a nice red wine sauce. So let’s going to over with that red wine sauce. Right here, this is what we called a Mirepoix, Mirepoix consistent out of onions, carrots and celery. Okay somebody would also say MirePoix too. That’s what we called a Mirepoix. We have a big pot here so it was a little hot. So what I’m going to start doing is we want to start siring off our Mirepoix. Now if you have some meat scraps, it’s nice to have some meat scraps it adds more flavor to it. Then I had some churnings from tenderloin here with fillet which I’m going to use in those as well. The other ingredients that we need, garlic, we have some rosemary, trimmed, cinnamon and then some veal stock or bordelaise. We have a descent amount of oil in there. We’re going to start siring of our Mirepoix and what you’re going to do is make sure that you normalize the Mirepoix. We’re also going to put out new strips in here. Well, if you look back into the pot, you can see a nice color, it’s getting brown. They edge is start getting little brown. What I’m going to do at this point, I’m going to add my garlic. I don’t want to add the garlic too early since you cook this so long. You don’t want to brown the garlic too much. So, after the garlic and I’m going the have the little sprig of rosemary here. We’re going put an adding there and we’re going to put a little bit of trimmed, put that in there, okay. And we have oranges put that in there, cinnamon stick, all these for just a flavor at our red wine. Now, when you add the red wine, what you’re going to do is what we called the déclassé. Déclassé, of course you have a little brown on the pot. It looked like it’s burned, but it’s not burned. You want to make sure you scrape that because that’s really nice flavor, that’s what you get from that. Now of course, red wine, when you cook it down, it has lot of tense through it so it is bitter. So what we’re going to do is we’re going to add a little bit sugar to this, okay. So, you’re going balance it. We’re going to balance the bitter, the sweet, the sugar and the salt. We’re going to balance in it and little bit cracked black pepper. Put that in there. So, we’re beginning from this point. We’ll take this and reduce it to our almost glaze. You’ll see and start looking like almost like syrup. And at that point, that’s where we’re going to take our glaze, adding with that and reduce that also so that it will be nice glaze that goes to the back of the spoon. We’re going to take it from there and strain it. And that’s going to be our red wine sauce and we’ll finish it. Well, the next thing what we’re going to do is I think it’s the hardest part of the event tonight. This is flavor menu. What we’re going to is we’re going to staffed it with some blue cheese and what you’re going to do is just insert it. You’re going to do this with a slice to insert, that way and we’re going to do also insert it across. I’ll show you how to do this so now that, you have a nice little hole in there. So what we’re going to do is make sure we cut a nice hole in this, so it’s descent size okay. So what we’re going to do is take a blue cheese and just stuffed it in here. Now, if anyone has you heard a nice stuff blue cheese flavor? It’s fantastic. You think about. You know blue cheese, bacon and the red wine sauce. I don’t think you can ask me any better and now with some nice potatoes, So, stuffed it on the one side first and what we’re going to do is we’re going to ahead and stuffed it on the other side. It’s a little bit messy, but trust me, it’s worth the messy as in the end, all right. So we have that. Here, I have some smoked apple with bacon. What we’re going to do is just go ahead and lay this out. The reason for laying them out, it just makes it much easier to roll it. So pick this up, take it and then roll it. I’m going to do just—we can do some toothpicks here and then of course you can see my pan right here is getting nice and hot. So we’re going to go ahead, seasoned meat with black pepper. I’ll season over here, so it doesn’t drip everywhere and then okay, that’s it. Let’s go ahead. This one, you don’t need too much oil because of the bacon, okay. The bacon had a lot of fat that we have on it, so obviously the bacon is going to render. Now, since this cheese is on outside. This one has a flavor when you eat it, as you saw it in both side, you will have a nice crusty size. This one, we’re going to actually see at the bacon. So the bacon gets nice and crusty. We’re going to put in the oven and then roast it. Now, you’re going to be careful too. This, you cannot do it well done because if you do it well done, all the cheese will come out and that’s it. You know, it’s not going to work. So, let’s down in there. Some of the cheese is going to melt out of you, but mostly it will stay in and we’re going to do a nice medium rare out of it. So, we’re going to ahead and see this and make sure it’s nice and crispy everywhere. So, our source, now if you go back here in our source, we can see how much liquid has left, not too much. It’s reduced almost by what? I say two-thirds, all right. At this point is we wanted to go and we’re going to add our bordelaise or veal stock to this. So, we’re going to take this, bring out like a medium heat there as well as meat time. I’m going to go ahead, sort out a steak, and put it in the oven. Our oven is 400 degrees. Put there for like 10 minutes. Let’s go ahead and then make a potato pancakes. So we’re going to go ahead and add some cream. The reason for adding a cream because we need to lose it up a little bit because we’re going to make actually potato pancakes out of this. So, and if you don’t to use cream, you can use smoke it’s not a problem. What you’re going to do is you at least want to have some liquid in there, probably cream, half and half you can do. There’s no problem. Let’s go ahead and add some eggs. Again, we add the eggs because you need something to hold it. Now the eggs and the flower are usually the two ingredients that are going to hold the potato pancakes together, all right. So, we’ll mix that in, two eggs there. If you want to use just yolks, that’s fine. You can use just yolks, but here you used whole. What happens if you use the egg white, it helps rising the potato pancake as well. We have some baking powder here. The baking powder also helps in rising for the tomato pancake. And then again, we have a little bit flower, add some more flower. Now, if you don’t, you will ask me, “Why do I have to add flower?” If you don’t add flower, again it won’t hold together. So you have to pull that all so it’s all together. A little bit thick here, so let’s add more cream, all right and then a little bit salt, okay. In the same time, we’re going to put some chives in here, all right, so very, very easily. I mean it’s a simple dish. This, you can use—a lot of times when you have, especially Thanks Giving, oh my Goodness! You know, you have all those mashed potatoes left over. Just go ahead and let’s have a look at it so far. So you can see there, nice and still the steak is still rare but you get to roast it slowly as you cook. We’re going to do a scallop gallette on the top of the fillet. That’s where the seven served comes in with this. Now, look at me and you go, “Gallette? What is a gallette?” A gallette is a fancy word for something that is just layout, so you don’t have to worry about that. So what we’re going to do is we’re going to take this scallop, cut it a little disk here and then what you’re trying to do is cut it so it’s like really thin. So take this one too, cut it down, straight down. Now, if you braze down like that, don’t use that. Try to make sure you use the scallop so it’s whole, all right. Here’s another one. You know here I can just get in three because the scallop is really nice and fresh real, real sack. We will totally show you where we’re going to lay this scallop in and you can just take a little brush or you can take your finger if you want too and then you can go ahead put the butter in here. And then, we’re going to lay the scallops, neatly hear. Now, quickly do a scallop, you just sealed it off and then put it on top of the flavor, and sure you can. But, hey we want to do something a little bit unordinary. So, we’ll lay it like this, so it looks neat. So that’s basically a gallette. I’m going to go ahead to season the scallops. All scallops are going to go in this pan over here, sweep with nice salt, pepper on it already. This will store it as well. So, what we have is non-stick pan. It’s easier to use a non-stick pan. So we want to take a nice scoop, okay and then I’m going to flatten it out. Our asparagus is just going to go in there. So, we’re going to go ahead, put a little oil in there. Our asparagus here, just raw, slice on a bit, you don’t have to blanch it. You don’t have to precook it. It will cook in time in there. So, we’re going to go and put that in there and I’m going to add little carrots through it. Now, if you don’t have any carrots, you can use any onions. That’s fine. So just a medium heat, keep on eye on this, this pan, nice heat here. I had a good amount of oil to that. Now, if you look at this part, just to come over here quickly, here we have our red wine sauce. Remember all the mixture that we have. We strained through a functional. So now, it’s just reducing. So, it’s getting to almost a syrup consistency. Now, here comes the tricky part. When you do this, make sure you hold your pan. You don’t want to damn this in there because you’re going to splat all away and all over, okay. So, put your pan up, put it down and that’s it, okay. So, we’re going to leave that. We’re going to use a medium heat there as well, all right. Just leave it like that. What’s nice with this is the scallop is here, but in the inside it kind of steams, so that’s what it’s going to hold it together. And then you’re going to take this off, take the whole thing and put our flavor asparagus. Let’s give a nice toast here. Let’s add some more salt and pepper and then I want some garlic in here. And you see the asparagus, almost basically done. So what you can do, if you feel like, “Oh, this is too fast.” Go ahead, then the asparagus is off, that’s fine. We’ve done that long. Let’s make sure we don’t make that long. You know sauce right here. I’m going to go ahead also to add a little bit butter. Butter gives a nice creamy, nice thick through it. So go ahead and flip it. Put this down first, so really nice. The asparagus again, we want to have some vegetable through it, so nice asparagus. We’re going to ahead and kind of like brace let on and around this. And we’ll just go ahead and put the scallop on top of that. We’ll be a magician now, already, wonderful. Put the flavor on top of that. You look at the sauce, nice, thick consistency there and then we’re going to spoon the sauce around.