Beef Roullade with woku sauce
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Ini adalah menu yang saja sajikan untuk Cheese Reception
US Dairy Export Council di Singapore. Saya
pilihkan beef roullade dengan isian keju Bandage wrapped cheddar (unggulan dari Farmstead Cheese and Wine) dan
Mozzarella. Lalu saya tambahkan saus woku agar lebih Indonesia. Selain itu rasa
woku menyatu sekali dengan roullade beef tsb.
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Yields
12 portions
Ingredients:
1 x 1, 7 kg beef tenderloin
400
g U.S Bandage cheddar, grated
240
g U.S Mozzarella cheese, grated
Salt
and pepper to taste
4
cup fresh baby spinach
4
tbsp extra virgin olive oil
Woku sauce, blend
all together:
80
g shallots
100
g long red chillies
20
g bird’s eye red chilli
50
g fresh turmeric
60
g fresh ginger
5
pcs candlenuts
The rest of woku
sauce ingredients:
3
tbsp vegetable oil for frying
2
pcs lemon grass, bruised
200
g medium-sized tomato, diced
6
sheets kaffir lime leaves
2
stalks spring onion, sliced
1
cup lemon basil leaves (Kemangi leaves)
Salt,
sugar, and pepper to taste
200
ml white chicken stock
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To prepare the
beef:
Cut
horizontally through center of beef, but not through, other side using a sharp
knife. Open flat, as you would open a book.
Place beef between 2 sheets of
plastic wrap; pound to an even 1/2-inch thickness.
Brush beef with olive oil;
sprinkle with salt and pepper. Spread some spinach and grated cheese cheddar
and mozzarella evenly.
Roll and secure the meat with twine and brush with more
olive oil.
Place
beef on a pan. Bake at 350° for 30 minutes.
Increase oven temperature to 450°
(do not remove beef from oven); bake an additional 25 minutes or until a
thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12
slices. Keep aside.
For the sauce:
Stir
fry the finely ground ingredients in hot cooking oil.
Add lemon grass and stir
it until fragrant.
Add tomato, kaffir lime leaves and chicken stock.
Boil then
simmer in medium heat, let it cooked about 10-15 minutes or until sauce reduce.
The last add salt, sugar, pepper, spring onion and lemon basil leaves. Stir it
and take out from flame.
Let it cool a
bit. Blend (optional) until smooth and
pour on top of beef sliced.
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