Landscape, South of France, 1919
Amedeo ...
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La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

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Mediterranean-Inspired Beef Tenderloin with
Quinoa and Red Wine-Black Olive Vinaigrette

"The whole Mediterranean, the sculpture, the palms, the gold beads,
the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged
gorgons, the bronze men, the philosophers - all of it seems to rise in the sour,
pungent taste of these black olives between the teeth. A taste older than meat,
older than wine. A taste as old as cold water."
~ Lawrence Durrell

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Kalamata Olive
Heather Ramsey
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Mediterranean Landscape
Pablo Picasso
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Mediterranean-Inspired Beef Tenderloin with
Quinoa and Red-Wine-Black Olive Vinaigrette
The Kitchen Sessions with Charlie Trotter
by Charlie Trotter, 1999, Ten Speed Press

“This is great for a luncheon, picnic, or light dinner. The beef, larded with
roasted bell pepper, poblanos, eggplant, and anchovies and then grilled, takes
on an especially satisfying and lusty flavor. It can be cooked hours or even
a day or two in advance and sliced when you are ready to serve. The fragrant
quinoa and garbanzo bean salad adds substance and chewiness and the
red wine-black olive vinaigrette contributes an earthiness that dramatically
grounds all the flavors and textures, simultaneously fusing them together.”

Serves 4

Two 1/4-inch slices eggplant, grilled
 1 roasted poblano chile, seeded and cut into batons
1 roasted red bell pepper, seeded and cut into batons
6 anchovies, cleaned
1 pound beef tenderloin, trimmed
Salt and pepper
1 cup plus 2 tablespoons olive oil
One 750-ml bottle red wine
1 cup kalamata olives plus 1/2 cup of their brine
2 1/2 cups cooked quinoa
1 cup diced cucumbers
3/4 cup cooked garbanzo beans
1/4 cup chopped fresh parsley
2 tablespoons chopped garlic
1 teaspoon sea salt

Method

To lard the beef tenderloin:  Cut the eggplant into 1/4-inch-wide strips. Using a larding needle, insert the eggplant, poblano, bell pepper, and anchovies into the beef tenderloin horizontally. (If you do not have a larding needle, start from the side of the tenderloin and cut several slits into the tenderloin with a boning knife. Rotate the knife 90 degrees and insert it into the same spots, creating “X’s”. Using the handle of a wooden spoon, insert the pieces of bell pepper, poblano, eggplant, and anchovy into the slits.) Season the beef tenderloin with salt and pepper and rub with 2 tablespoons
of the olive oil. Grill the tenderloin over a moderate flame for 10 to 15 minutes, or until medium-rare. Refrigerate until chilled and cut into 8 slices. Season the meat to taste with salt and pepper.
To prepare the vinaigrette:  Simmer the red wine over medium heat for
30 to 40 minutes, or until reduced to 1/2 cup. Remove from the heat and
let cool. Purée the black olives with the brine for 2 minutes. Add the red
wine and 3/4 cup of the olive oil and purée for 1 minute until smooth.
Season to taste with salt and pepper.
To prepare the quinoa salad:  Toss the quinoa with the cucumbers,
garbanzo beans, parsley and garlic. Fold in the remaining 1/4 cup olive
oil and season to taste with salt and pepper.
Assembly – Spoon some of the quinoa salad in the center of each plate
and top with 2 of the beef slices. Spoon some of the vinaigrette around
the plates and top with freshly ground black pepper and the sea salt.

Wine Notes – A Cabernet with a hint of bell pepper will accentuate the flavors
in this dish. Groth Cabernet Sauvignon from the Napa Valley has very light bell pepper flavors, intense fruit, and a delicate oaky finish that is prefect for the beef.

Featured Archive Recipes:
Charlie Trotter's Beef Tenderloin Medallions with
Ratatouille and Anchovy-Pine Nut Vinaigrette
Charlie Trotter's Red Wine-Braised Short Ribs
with Garlic Mashed Potatoes
 

Chef Charlie Trotter
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