Seared Local Beef Tenderloin served on a Cayman Ratatouille, Rustic Béarnaise & Foie Gras Sauce with Local Sweet Potato Gratin

By: Flava: Cayman's Culinary Culture | Editorial Team
Flava Januray 2012



Cayman Ratatouille
2 Local eggplants, chopped
1lb of local okra, chopped into
diagonal thin slices
1lb of local baby tomatoes
3 ears of fresh corn
Chopped fresh cilantro
¼ cup of red onion, chopped
Salt and pepper
Olive oil

Directions
Roast eggplant and tomatoes, mixing with olive oil, salt and pepper, in an oven at 375 degrees until they are cooked, about 15-20 minutes.

In the meantime, boil corn for 3-5 minutes, and cool. Shuck once cooled and set aside. Chop onion and cilantro and add to bowl with salt and pepper. Once done, add roasted eggplant and tomato to onion mixture.

Sautee okra and shucked corn on high heat with a little bit of oil in the pan, for about 5-7 minutes or until there is a slight char on the veggies. Mix everything together and serve warm.


Beef
1-2lbs of Beef Tenderloin
Cayman Sea Salt
Black Pepper

Directions
Crust tenderloin with salt and pepper and sear on high heat for a few minutes on stovetop. Roast in oven at 400 degrees until reaching desired temperature (approximately 20-25 minutes for medium rare, or 135 degrees). Pull from oven and let rest for at least 10-15 minutes.


Rustic Bernaise
1 tbsp of chopped fresh tarragon
½ chopped shallot
¼ cup of white wine vinegar
2 egg yolks
Butter, melted
Salt and pepper

Directions
Sautee tarragon, shallot, salt, pepper, white wine vinegar and 1 tsp of butter in a sauce pan until shallots are tender. Remove from heat and in a blender mix with egg yolks and 1 tsp of melted or clarified butter. Add sauce back to pan and warm on very low heat until desired consistency, making sure it stays off heat so it doesn’t scramble.

 

Foie Gras Sauce
1 shallot, chopped
2oz butter, room temperature
2oz of Foie Gras
4oz Chicken stock
2 tbsp of heavy cream

Directions

Sautee shallot in some butter until tender, about 5 minutes, turning the heat to low. In the meantime add foie gras and room temperature butter in a food processer and blend into a mousse. Add mixture to the pan, with a little bit of heavy cream and chicken stock to help with consistency, about 2oz of each. Mix together and keep warm off heat.