Garam Masala Rubbed Wagyu Tenderloin
  • Yield: 4 servings
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Garam Masala Rubbed Wagyu Tenderloin

By July 31, 2024

Recipe courtesy of Bonita Bay Club Director of Culinary Operations Richard Brumm, CEC, CCA, and Chef Vanessa Mogashoa, one of Bonita Bay's H-2B team members

Ingredients

Instructions

Procedure for the Tenderloin:

  1. Season tenderloin liberally with salt and pepper and lightly with garam masala.
  2. Dry blanched cabbage leaves.
  3. Place cabbage leaves in a single even layer on plastic foodservice wrap.
  4. Dust lightly, but evenly with Wondra flour.
  5. Place tenderloin barrel onto cabbage leaf and wrap tightly in several layers of wrap. Poke holes with sausage spike and tighten to remove any air gaps. Tie off ends.
  6. Cryovac then probe.
  7. Sous vide at 130°F to 118°F internal.
  8. Remove from circulator and dry exterior with food safe towels.
  9. Coat with beurre monte for service.

Procedure for Fondant:

  1. Wash and peel the butternut squash. Separate heads from the bulbs. Halve and seed bulbs.
  2. Cut ¼-inch planks from the heads then, cut four rounds using a 30 mm. round cutter.
  3. Season with extra virgin olive oil, salt, pepper, garam masala and light brown sugar.
  4. Place fondant on a silpat and bake at 350°F 3 bar for 15 minutes.

Procedure for Purée:

  1. Place chicken stock and heavy cream in a medium-sized pot on medium heat.
  2. Add the aromatics (rosemary, thyme) and butternut squash. Simmer over medium heat until squash is soft.
  3. Separate the liquid from the product using a chinoise.
  4. Purée using a Vitamix until smooth, thinning with poaching liquid as needed.
  5. Season with garlic powder, salt and pepper.
  6. Return to Vitamix. Add xanthan gum and process until combined.
  7. Chinoise and transfer to squeeze bottle for service.

Procedure for Butternut Powder:

  1. Season remaining squash with crushed red pepper and salt.
  2. Dehydrate for 24 hours at 165°F.
  3. Process in spice grinder until powdered. Sift through fine mesh. Reserve for service.

Procedure for the Caulini:

  1. Trim and blanch 4 florets of caulini. Season with salt, pepper and coat in beurre monte for service.

Procedure for the Pinotage Jus:

  1. In appropriate heavy-bottom pot, sear tenderloin scraps in clarified butter.
  2. Add shallots, garlic, herbs and peppercorns. Cook until fragrant, about 2 minutes.
  3. Deglaze with pinotage and reduce to au sec.
  4. Add veal glace and simmer 30 minutes.
  5. Finish with garam masala, butternut squash powder, and emulsify with butter.
  6. Chinoise and transfer to thermal carafe for service.

Procedure for the Spiced Cracker:

  1. With whisk, combine dry ingredients.
  2. Add water to dry ingredients and mix to combine.
  3. Add oil. Combine.
  4. Add egg white and fold until smooth batter forms.
  5. Rest 15 minutes to fully hydrate.
  6. Lightly spray desired molds (use two complimenting shapes) and fill with batter. Scrape mold completely clean to allow for perfect release.
  7. Bake at 300°F 3 bars for 6-10 minutes.
  8. Release while still hot with thin, sharp spatula/palette knife.
  9. Transfer to flat baking sheet or mold to desired shape and bake an additional 2-4 minutes.
  10. Dust with squash powder and reserve for service.

Procedure for Plating:

  1. Reheat tenderloin in 280°F 3 three bars until warmed through. Slice into 4 sections.
  2. Reheat caulini.
  3. Pipe a ring of butternut squash purée onto plate.
  4. Arrange tenderloin, Caulini and fondant symmetrically onto edge of ring.
  5. Garnish with ariels and crackers.
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