Recipe: Beef tenderloin in a cari chilli crust with Chinese cabbage and endive leaves

Colourful chillies

Colourful chillies

Here’s a wonderful beef tenderloin recipe from our kitchens at Constance Le Prince Maurice. It takes a little time to prepare but your efforts will be well rewarded.

Serves: 4
Preparation time:
1 1/2 hours
Cooking time:
20 minutes
Freezing time:
2 hours

Ingredients

  • 4 chunks of beef tenderloin, 160g each

For the chilli crust

  • 4 cari chillies
  • 60g breadcrumbs
  • 1 tsp prepared horseradish
  • 40g soft butter

For the garnish

  • 1/4 head of Chinese cabbage
  • 1 tbsp olive oil
  • 1 pinch cumin seeds
  • 2 Belgian endives
  • 2 tbsp brown sugar
  • 1 pinch powdered cinnamon
  • 20cl green peppercorn sauce
  • 20g butter
  • salt and pepper

For the batter

  • 75g flour
  • 2 eggs
  • 2 tbsp olive oil
  • vegetable oil for deep frying
  • salt

1. Make the chilli crust: cut the cari chillies in 2, remove the seeds and blanch the chillies for 1 minute in boiling salted water. Cool in iced water. Repeat once.
2. Setting aside 4 half-chillies for frying later, purée the remaining chillies in a blender, then mix them with the breadcrumbs, horseradish and butter. Shape this into a cylinder, about 4cm thick, wrap in clingfilm and refrigerate.
3. Cut the Chinese cabbage into large sticks. Blanch them in boiling salted water for 2 minutes, cool them in iced water, drain. Put them in a dish with the olive oil and cumin seeds. Add salt and pepper. Refrigerate.
4. Clean and halve the endives: brown them in the butter on both sides with the brown sugar and cinnamon for about 3 minutes. When they are nicely browned, set them aside and keep them warm.
5. Make the batter: separate the eggs. Mix the flour with 12.5cl water, the egg yolks, olive oil and some salt.
6. Heat the oil for frying to 180ºC.
7. Beat the egg whites until stiff and gently fold them in to the previous mixture shortly before frying the chillies. Dip the half-chillies into this batter and fry them until golden (about 5 minutes).
8. Pan-sear the tenderloins to your taste, slice the chilli crust into rounds and lay them over the tenderloins. Put under the grill until brown and sizzling.
9. On each plate, lay the Chinese cabbage in a lattice pattern, top with tenderloin, arrange the endive around and top each tenderloin with one chilli fritter. Serve with the heated peppercorn sauce.

You can purchase the Constance Prince Maurice recipe book from our online store - it includes 50 of our favourite recipes.

And don’t miss our article on how to buy and cook beef.