Stuffed Beef Tenderloin

Amt    Ingredient
1    beef tenderloin, butterflied and pounded
8 ozs.    braised short rib
½ lb.    sliced prosciutto
4 ozs.    short rib braising sauce
4 ozs.    fingerling potato; herbed and roasted
3 ozs.    buttered asparagus

Procedure:

• Butterfly your tenderloin, about ¼ in. thick.
• Layer tenderloin with chilled braised short rib; roll tight and wrap with prosciutto.
• Do a quick sear on a flat top with tenderloin, until all sides are seared; reserve for later cooking.
• Reduce the braising liquid by half.
• Blanch fingerlings and cut in half when finished; toss with butter and herbs and roast in oven.
• Put tenderloin in oven at 350º for 10-15 minutes (until short ribs are heated through).
• Blanch asparagus before plate-up.
• Make a pile of potato with the asparagus; slice tenderloin about ½ in. thick; garnish plate with the reduced braising liquid.

Submitted by Michael Valentino, Executive Chef, The Cleveland Yachting Club, Rocky River, Ohio

Tags: michael valentino rocky river ohio stuffed beef tenderloin the cleveland yachting club