Kapolei High School Culinary Arts

Port Shallot Crusted Tenderloin with a Confit Byaldi

Yield: 4 Servings

  • Confit Byaldi:
  • Red bell pepper
  • Zucchini
  • Yellow squash
  • Eggplant
  • Tomato
  • Tomato paste
  • Minced garlic
  • Onion
  • Olive oil
  • Salt and pepper to taste
  • 1. Preheat oven to 375 degrees
    2. Take the tomato, yellow squash, eggplant, and zucchini and with a mandoline, cut the vegetables into ⅛ inch discs
    3. Take any scraps from the mandoline, garlic, onion, bell pepper and olive oil and saute on medium heat until the vegetables are falling apart and roasted
    4. Transfer vegetables into food processor and pulse until you get a smooth mixture
    5. For mandoline vegetables, use a ring mold and shingle the vegetables to create a rose shape
    6. Season with olive oil, salt, and pepper
    7. Place in oven for 20 min.
  • Beef tenderloin:
  • Beef tenderloin
  • Port wine
  • Panko bread crumbs
  • Shallots
  • Butter
  • Okinawan sweet potatoes
  • 1. Preheat oven to broil
    2. Pour cup of port wine into sauce pot, add diced shallots and reduce by half
    3. Cool the shallot wine mixture and whip butter in a separate bowl
    4. Incorporate the port-shallot reduction into the whipped butter
    5. Add panko and mix until fully incorporated
    6. Season steak and sear on high heat for 1-2 in per side
    7. Spread a thin layer on each steak medallion
    8. Place the steaks into the oven and broil until crusted
    9. Reserve for later
    10. Take potatoes and slice ¼ inch thick
    11. Cook in a butter and oil mixture on medium high heat until tender and golden brown
    12. Reserve on draining rack or plate with paper towels
  • Place potatoes down and shingle, place steaks on top of the shingled potatoes. Spoon sauce as a base on plate and place your vegetable rose onto plate.

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