Beef Tenderloin Steak with Bread Pudding
A Sweet Date Between Beef and Pudding
As someone who is constantly developing new menus, I wondered, ‘What kind of fantastic flavor would emerge from combining a moist and tender bread pudding with beef steak?’ This curiosity led to the creation of this dish. The soft texture and rich flavor profile promise a delightful culinary experience.
Beef Tenderloin Steak Ingredients- 200g Beef Tenderloin
- 5g Eggplant
- 5g Kabocha Squash
- 2g Butter
- 1g Black Pepper
- 1g Fleur de Sel
Beef Bread Pudding- 20g Beef
- 2 slices White Bread
- 400ml Milk
- 2 Eggs
- 50g Pear Compote
Beef Bread Pudding Seasoning- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Onion Juice
Bread Pudding Caramel- 100g Granulated Sugar
Bread Pudding Pear Compote- 100g Granulated Sugar
- 1/2 Pear
- 100g Water
- 20g Beef
- 2 slices White Bread
- 400ml Milk
- 2 Eggs
- 50g Pear Compote
Beef Bread Pudding Seasoning- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Onion Juice
Bread Pudding Caramel- 100g Granulated Sugar
Bread Pudding Pear Compote- 100g Granulated Sugar
- 1/2 Pear
- 100g Water
- 100g Granulated Sugar
Bread Pudding Pear Compote- 100g Granulated Sugar
- 1/2 Pear
- 100g Water
Cooking Instructions
Step 1
Preheat your oven to 180°C (350°F) for the top heat and 170°C (340°F) for the bottom heat. Ensuring the oven is at the correct temperature is crucial for even baking.
Step 2
Cut the beef for the bread pudding into approximately 1cm x 3cm pieces. In a bowl, combine the beef with soy sauce, onion juice, and sugar. Mix well to coat, then lightly sauté in a preheated pan until just browned. This step locks in the juices and adds a wonderful depth of flavor.
Step 3
Cut the white bread into roughly 2cm x 2cm cubes. These cubes will form the base of your pudding and help absorb the custard mixture.
Step 4
Let’s prepare the pear compote and caramel. For the compote, combine the sugar, pear, and water in a pot. Bring to a boil over high heat, then reduce to low and simmer for about 20 minutes, or until the pear becomes translucent and the syrup thickens. While the compote simmers, start the caramel. In a separate saucepan, melt the granulated sugar over medium-low heat until it turns a beautiful amber color. Carefully pour in a little hot water to create the sauce (to prevent the caramel from hardening, place the container with the caramel in a warm water bath to maintain its temperature).
Step 5
In a mixing bowl, crack the 2 eggs and pour in the milk. Whisk together thoroughly with a whisk until the mixture is smooth and well combined, with no lumps of egg.
Step 6
Gently add the cubed bread, the lightly sautéed beef, and the pear compote to the egg and milk mixture. Use a spatula or spoon to carefully fold everything together, ensuring that the bread and other ingredients are evenly distributed without becoming mushy.
Step 7
Spoon about 1 tablespoon of the prepared caramel sauce into the bottom of each muffin tin. Add a small piece of butter (about 1g) on top of the caramel. Fill each tin about two-thirds full with the bread pudding mixture from step 5. Place the filled muffin tins in the preheated oven (180°C/350°F) and bake for approximately 30 minutes, or until the tops are golden brown and set.
Step 8
Dice the eggplant into 1cm x 1cm cubes. Lightly season with salt and pepper. Heat a pan with butter over medium heat and sauté the eggplant cubes until they are tender and lightly browned. This adds a lovely texture and a subtle smokiness.
Step 9
Dice the kabocha squash into 1cm x 1cm cubes, similar to the eggplant. Season lightly with salt and pepper. Melt butter in a pan over medium heat and sauté the squash until tender. Roasting brings out its natural sweetness.
Step 10
For the beef tenderloin steak, heat a pan with a generous amount of butter over high heat. Sear the tenderloin quickly on all sides to create a beautiful crust, locking in the juices. Season with salt and pepper. Deglaze the pan with a splash of white wine to lift any browned bits and remove any strong odors. Cook to your desired doneness, aiming for a medium-rare for the best flavor and texture.
Step 11
To serve, elegantly plate the beef tenderloin steak. Place the moist and tender beef bread pudding alongside the steak. Artfully arrange the cubed, sautéed eggplant and kabocha squash around the plate. Drizzle with the sweet caramel sauce. This unique dish, a harmonious blend of savory steak and sweet pudding, is a truly special offering that combines exquisite flavors and a visually appealing presentation for an unforgettable dining experience.