Welsh Griddle Cakes with Tournedos Rossini (Tenderloin with Foie Gras)
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Ingredients
Welsh Griddle Cakes
| 2 cups | all purpose flour | | 1 tbsp. | baking powder | | 1/2 tsp. | granulated sugar | | 1/2 tsp. | salt | | 1 cup | 2 plus tbsp. milk | | 1/3 cup | currants | | 2 tsp. | chopped fresh thyme (preferably lemon thyme) | | 1 tbsp. | vegetable oil | | 1/4 cup | lavender jelly |
Tournedos
| 1 lb. | centre-cut beef tenderloin, cut lengthwise in quarters | | 2 tbsp. | roasted garlic puree (recipe below) | | 4 oz. | foie gras | | Salt and freshly ground pepper to taste | | 1 tbsp. | vegetable oil |
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Instructions
Sift together flour, baking powder, sugar and salt in bowl. Stir in milk to make soft batter. Fold in currants and thyme.
Heat 1 Tbsp. oil in large skillet over medium high heat. Spoon batter into skillet in 2-inch rounds and cook until edges start to dry out. Turn and cook for 1 minute longer. Repeat with remaining batter and oil.
Remove hot griddle cakes to baking sheet and brush immediately with lavender jelly.
Preheat oven to 350°F. Cover beef with parchment paper and pound to 1/4-inch thickness. Spread each piece with roasted garlic and foie gras and season lightly with salt and pepper. Roll each piece of beef into tight cylinder and tie every inch with butcher's twine.
Heat 1 Tbsp. oil in ovenproof skillet over high heat. Sear beef until well browned, about 1 minute per side. Transfer skillet to oven and roast for 10 minutes. Remove strings and slice each cylinder into 4 rounds.
Reheat griddle cakes in oven and serve topped with slices of beef. Makes 4 servings.
ROASTED GARLIC PUREE:
To roast garlic, cut 1/2 inch from top of garlic head to expose cloves. Remove any excess papery skin from head, but do not peel. Sprinkle garlic with 1 tsp. olive oil and wrap in foil. Bake in preheated 400 F. oven for 40 to 50 minutes or until very soft. Cool. Squeeze garlic out of cloves from base and discard skins. Makes about 2 Tbsp. puree.
Author's Comments
The texture and taste combinations in this dish are unusual and superb--the meat is slightly salty, the foie gras meltingly soft. Serve it as a first course with the griddle cakes, or as a main course with rosti potatoes and braised endive. If you can't find lavender jelly, use another herb-flavoured jelly.
WINE SUGGESTIONS:
Canadian Syrah, California Zinfandel or Australian Shiraz.
The foie gras adds richness to the beef so look for a hefty red wine with forward fruit.
The Chef's Table..Lucy Waverman