Herb-Crusted Beef Tenderloin with Savoy-Wrapped Mushroom Ragout, Confit Vine Tomato, Balsamic-Glazed Banana Shallot, Potato and Root Vegetable Purée and Andaliman Pepper Jus
Herb-Crusted Beef Tenderloin
  • Beef tenderloin medallion – 450g
  • Dijon mustard – 20g
  • Indonesian herb rub (see below)
  • Pecan herb crust (see below)
Indonesian Herb Rub
  • Cumin seeds – 7g
  • Fennel seeds – 5g
  • Coriander seeds – 14g
  • Salt – 5g
  • Black pepper – 4g
Preparation:
  • Toast cumin, fennel, and coriander seeds in a dry pan until aromatic.
  • Blend into a rough powder.
Pecan Herb Crust
  • Pecan (baked at 160°C) – 20g
  • Coated bread crumbs with browned butter – 30g
  • Chopped Italian parsley – 5g
  • Grated Pecorino – 10g
  • Clarified butter – 10g
Preparation:
  • Combine all ingredients in a small mixing bowl and mix well
Preparation for Beef Tenderloin
  1. Marinate & Prepare Beef:
  • Coat the beef medallion with the Indonesian herb rub.
  • Let it marinate for at least 10 minutes.
  1. Searing & Cooking:
  • Heat oil in a pan and sear the beef on all sides until golden brown. Add garlic, thyme, or rosemary for added aroma.
  • Baste with Butter – In the last 1-2 minutes of searing, add a piece of cold butter and continuously baste the beef for added richness and flavor.
  • Roast the Beef – Transfer the beef onto a wire rack. Set the oven to 110°C and roast the beef until the internal temperature reaches 52°C, or until it reaches your desired doneness.
  • Rest the Meat – Once the beef reaches the target internal temperature, remove it from the oven and let it rest for 5 minutes. This step is crucial to retain its juices.
  • Hold at Low Temperature – Set the oven to 60°C, place the beef inside, and leave the door slightly ajar to maintain warmth without drying it out.
  1. Crusting the Beef:
  • Brush the surface with Dijon mustard.
  • Press the pecan herb crust onto the beef.
  1. Serving:
  • Slice the beef and plate it.
  • Drizzle with red wine sauce.
Andaliman Jus ( Indonesian Special Peppercorn )
  • Andaliman (baked) – 5g
  • Red wine – 90g
  • Port wine – 30g
  • Champagne vinegar – 10g
  • Pink peppercorn – 5g
  • Banana shallot (finely chopped) – 50g
  • Veal jus – 250g
  • Butter – 10g
  • Olive oil – 10g
Preparation:
  • Sauté the shallots in olive oil until golden brown.
  • Add Andaliman and pink peppercorns.
  • Pour in red wine, port wine, and vinegar, then reduce the mixture.
  • Add the veal jus and continue to reduce the sauce.
  • Finish by adding butter and whisking until the sauce emulsifies.
Potato and Root Vegetable Purée (Starch Component)
  • Diced parsnip (core removed) – 100g
  • Dice potato – 100g
  • Diced carrot – 100g
  • Butter – 3 cubes of 10g each (total 30g)
  • Japanese curry powder – 3g
  • Diced onion – 10g
  • Heavy cream – 80g
Preparation:
1. Boil the Vegetables
  • Boil the carrots and potatoes for 7 minutes.
  • Add the parsnips and continue cooking for another 10 minutes.
2. Prepare the Curry Cream
  • In a sauté pan, melt 10g of butter.
  • Lightly sauté the onions with the Japanese curry powder.
  • Add the heavy cream and mix well.
3. Blend Everything
  • Strain the boiled carrots, parsnips, and potatoes.
  • Blend them together with the curry cream and the remaining 20g of cold butter until smooth.
  • Season with salt to taste.
Confit Peeled Tomato Vine
  • Cherry tomato vines – 3
  • Water – 200g
  • Sugar – 200g
  • White balsamic vinegar – 100g
  • Rub basil – 10g
Preparation
  1. Combine the water, sugar, white balsamic vinegar, and rub basil to create the brine.
  1. Score the tomatoes and cook them in hot boiling water for 8 seconds, then peel the skins off.
  1. Place the peeled tomatoes in the brine and let them cure for 24 hours.
  1. After curing, cook or confit the tomatoes for 3 minutes.
  1. Garnish with Borega Crest before serving.
Banana Shallot Glace with Balsamic Vinegar
  • Banana shallots, halved (unpeeled) – 2
  • Unsalted butter – 20g
  • Olive oil – 10ml
  • Honey – 20g
  • Balsamic vinegar – 80ml
  • Chicken or vegetable stock – ½ cup
  • Sprig fresh thyme or rosemary – 1
  • Salt & black pepper to taste
  • Chives for garnish
  • White Balsamic glace for garnish –10g
Preparation
1. Sear the Shallots
  • Heat the butter and olive oil in a pan.
  • Place the shallots cut-side down and sear about 3-4 minutes until golden brown.
2. Caramelize with Honey
  • Drizzle honey over the shallots and let it melt into a light caramel.
3. Deglaze with Balsamic Vinegar
  • Pour balsamic vinegar over the shallots and coat them evenly.
4. Simmer with Stock
  • Add stock and thyme, then simmer for 10-15 minutes until the shallots are soft and glazed.
5. Season & Serve
  • Place the shallot at Baking Tray and transfer them to the oven.
  • Finish by garnishing with chives and a drizzle of white balsamic glace.
Savoy Cabbage Wrapped Mushroom Ragout
  • Swiss brown mushrooms, finely chopped – 50g
  • Button mushrooms, finely chopped – 50g
  • Unsalted butter – 20g
  • Olive oil – 10ml
  • Diced onion – 10g
  • Minced garlic – 3g
  • White wine – 10ml
  • Fresh thyme – 1 tbsp (or ½ tbsp dried thyme)
  • Salt & black pepper to taste
  • Heavy cream – 25ml
  • Savoy cabbage leaves (avoid first outer layer) – 3
  • Chicken stock – 50ml
  • Butter – 10g
Preparation
1. Blanch the Cabbage
  • Boil savoy cabbage leaves for 10 minutes.
  • Immediately transfer boiled cabbage leaves to ice water, then dry them with a tissue.
2. Cook the Mushrooms
  • Heat butter and olive oil in a sauté pan.
  • Sauté the onions and garlic for about 2 minutes until soft.
  • Add the chopped mushrooms and cook for about 5-7 minutes until the moisture evaporates.
  • Deglaze with white wine and allow it to evaporate.
  • Add thyme, salt, black pepper, and heavy cream.
  • Continue cooking until the mixture thickens and is well combined.
3. Wrap the Filling
  • Place the mushroom ragout in the cabbage leaves, forming a 7cm roll.
4. Baste & Finish
  • Place the stuffed cabbage roll in a pan, then transfer them to the oven to finish cooking.

Step-by-Step Plating Guide

Spread the Purée – Place a spoonful of purée onto the plate using a large spoon. Smooth it out with a scraper, spreading it to the right. Add the Tomato Confit – Position the confit tomato at the center of the purée. Garnish with borage cress. Arrange the Banana Shallot – Place the banana shallot behind the purée. Position it diagonally. Place the Savoy Cabbage Parcel – Position the wrapped savoy cabbage just below the banana shallot. Add the Beef – Place the beef near the savoy cabbage and the banana shallot. Garnish with Micro Herbs – Lightly scatter micro herbs on top of the beef for a fresh, delicate finish. Drizzle Herb Green Oil – Using a small spoon, carefully drizzle the herb green oil below and on the side of the beef. Add Andaliman Jus – Spoon a small amount of Andaliman jus onto the side of the beef. Keep it minimal for a refined look. Final Sauce Presentation – Pour the remaining jus into a sauce cup. Place the cup on the plate just before serving.