Aloha Friday Recipe: Mac Nut Crusted Beef Tenderloin…

March 28th, 2008

Macadamia Nut Crusted Beef Tenderloin with
Watercress Grain Mustard Sauce

8oz Filet Mignon
1oz Macadamia Nut Crust
2tbsp Watercress Mustard Sauce
2ea Large Green Asparagus
2ea Baby Carrots
3oz Garlic Mashed Potatoes

Macadamia Nut Crust:
3oz Panko
1oz Roasted Macadamia Nut ( chopped)
6tbsp Clarified Butter
1tbsp Chopped Parsley
Salt & White Pepper to taste

Mix all ingredients together in mixing bowl and add salt & pepper to taste.

Watercress Grain Mustard Sauce:
1cup Heavy Cream
1/2cup Chardonnay Wine
1tbsp Chopped Shallots
1tbsp Whole Grain Mustard
2tbsp Watercress Puree
1tbsp Olive Oil
Salt & White Pepper to taste

Heat up small size saucepan and sauté shallots with olive oil. When the shallots turn to a caramel color, add the chardonnay and reduce to half. Add the heavy cream and salt & pepper to taste. Lastly, add the whole grain mustard and watercress puree into sauce.

Recipe courtesy Chef Andrew Yagami
Hilton Hawaiian Village Steak and Seafood Restaurant