Tuesday, 5 December 2017

BEEF ROULLADE WITH SPINACH AND SPICY “WOKU” TOMATO - HERB SAUCE

Beef Roullade with woku sauce

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Ini adalah menu yang saja sajikan untuk Cheese Reception US Dairy Export Council di Singapore.  Saya pilihkan beef roullade dengan isian keju Bandage wrapped cheddar  (unggulan dari Farmstead Cheese and Wine) dan Mozzarella. Lalu saya tambahkan saus woku agar lebih Indonesia. Selain itu rasa woku menyatu sekali dengan roullade beef tsb.
  vindextengker

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Yields 12 portions

Ingredients:
1 x 1, 7 kg beef tenderloin
400 g U.S Bandage cheddar, grated
240 g U.S Mozzarella cheese, grated
Salt and pepper to taste
4 cup fresh baby spinach
4 tbsp extra virgin olive oil

Woku sauce, blend all together:
80 g shallots
100 g long red chillies
20 g bird’s eye red chilli
50 g fresh turmeric
60 g fresh ginger
5 pcs candlenuts

The rest of woku sauce ingredients:
3 tbsp vegetable oil for frying
2 pcs lemon grass, bruised
200 g medium-sized tomato, diced
6 sheets kaffir lime leaves
2 stalks spring onion, sliced
1 cup lemon basil leaves (Kemangi leaves)
Salt, sugar, and pepper to taste
200 ml white chicken stock

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To prepare the beef:
Cut horizontally through center of beef, but not through, other side using a sharp knife. Open flat, as you would open a book. 
Place beef between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness. 
Brush beef with olive oil; sprinkle with salt and pepper. Spread some spinach and grated cheese cheddar and mozzarella evenly. 
Roll and secure the meat with twine and brush with more olive oil.
Place beef on a pan. Bake at 350° for 30 minutes. 
Increase oven temperature to 450° (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12 slices. Keep aside.

For the sauce:
Stir fry the finely ground ingredients in hot cooking oil. 
Add lemon grass and stir it until fragrant. 
Add tomato, kaffir lime leaves and chicken stock. 
Boil then simmer in medium heat, let it cooked about 10-15 minutes or until sauce reduce. 
The last add salt, sugar, pepper, spring onion and lemon basil leaves. Stir it and take out from flame.  
Let it cool a bit.  Blend (optional) until smooth and pour on top of beef sliced.

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