Mon Petit Chouchou Recipe
Tobacco Cured Beef Tenderloin “Pastrami” with Port Wine Braised Red Cabbage, Potato-Chestnut Croquette and Green Peppercorn Jus.
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Ingredients
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Tobacco Cured Beef Tenderloin
Port Wine Braised Red Cabbage
Potato-Chestnut Croquette
Green Peppercorn Jus
Method
Tobacco Cured Beef Tenderloin
- 1
Curing the Beef
Mix brown sugar, kosher salt, chopped tobacco leaves, and black pepper in a bowl. Rub this mixture all over the beef tenderloin. Wrap it tightly in plastic wrap and refrigerate for 5 days, turning it every day.
- 2
Cooking the Beef
After curing, rinse the beef under cold water and pat dry. Sear it in a hot pan for 2-3 minutes on each side until browned. Then, roast in a preheated oven at 180°C (350°F) for 15-20 minutes or until desired doneness.
Port Wine Braised Red Cabbage
- 3
- 4
Braised Cabbage
Pour in port wine and apple cider vinegar. Add sugar and salt, mix well. Cover and simmer on low heat for about 30 minutes or until the cabbage is tender.
Potato-Chestnut Croquette
- 5
- 6
Forming and Frying Croquettes
Shape the mixture into small balls, roll in breadcrumbs, and deep fry in hot oil until golden brown.
Green Peppercorn Jus
- 7
Making the Jus
In a saucepan, combine beef stock and green peppercorns. Bring to a simmer and reduce slightly. Whisk in butter, season with salt and black pepper to taste.
