The Renton Reporter is presenting a six-course meal prepared by student chefs at Renton Technical College for their annual banquet. This is the entree. The accompanying wine column is written by Allison and Scott Helfen of The Wine Alley in Fairwood.
Roast beef tenderloin aux farci and butter-poached lobster tail
with crispy shallots and corn cake
Farci for Tenderloin
Yield: 4 lb. 8 oz.
1 lb. 8 oz. veal, diced
1 lb. 8 oz. lean pork, diced
2 fl. oz. brandy
2 tsp. pate spice
1½ tsp. salt
To taste white pepper
1 lb. 8 oz. fatback, diced
1. Combine the veal and pork with the brandy, pate spice and white pepper, marinate under refrigeration for several hours.
2. Grind the meats through the grinder’s large die and again through the small die.
3. Grind the fatback through the grinder’s small die.
4. Combine the meat and fat in the bowl of a food processor and blend until they are emulsified.
5. Work in the eggs until the forcemeat is smooth and well emulsified. Do not over process the forcemeat.
6. Cook a small portion of the forcemeat by poaching or sautéing it. Taste and adjust the seasonings as necessary.
7. The forcemeat is now ready to use as desired in the preparations of pates, terrines, galantines and sausages.
Roast Beef Tenderloin aux farci
Yields: 1 Tenderloin
1 beef filet
To taste Salt and pepper
As needed Clarified butter
1. Tie the beef with butcher’s twine and season with salt and pepper.
2. Use a boning knife and steel to pocket the tender
loin lengthways and fill with stuffing.
3. Sear the beef in clarified butter until it is well browned.
4. Transfer the beef to a 350°F oven and roast until done, approximately 130°F = rare, 135 – 140°F = medium rare.
5. Remove the beef from the oven and allow it to rest for at least 5 minutes before carving.
6. At service time, slice the beef evenly on a slight diagonal bias.
Butter poached lobster tail
When poaching lobster or any other fish or shell fish, melt the butter slowly, poach only at 160 to 180 degrees, ideal at 170 degree constant just at the peak of doneness, use a pocket thermometer.
Crispy shallot garnish
Peel a shallot and slice very thinly, squeeze the shallots to bruise them making them slightly moist, dredge them in seasoned flour and shake of any excess flour and fry at 350 degrees until golden crispy; makes excellent steak or sandwich garnish.
2 cups fresh shucked corn of the cobb
3 oz. dry measure of flour
3 whole eggs whisked
2 tbsp. minced red pepper
1tbsp. fresh chopped parsley
1 tsp. minced thyme
1 tsp. baking powder
2 tsp. olive oil
2 oz. heavy cream
1. Mix well let sit 30 minutes
2. Cook in a Teflon lined pan in clarified butter