Beef Tenderloin Pizza

I am a sick man. I have deep rooted issues when it comes to one particular food item. My attachment to this food is not healthy. I have a problem. The good part is that I can admit that I have a problem. Isn’t that the first step of the recovery program? Honestly though, I don’t want to be fixed, I revel in my addiction.


My good friend, Natasha a/k/a The 5 Star Foodie can tell you all about my sick addiction. We have spoken many times on this topic. She’s tried to counsel me, but recently has given up and characterized me as a lost cause. On a side note, Natasha is alive and well in Pretentious Buzz's "Contest", click on the link to see the sexiest blintz on the web.

What you may be asking, are you so hooked on?

Pizza.

I love this crap. If I could main-line it I would. One day, The Lawyer is going to find me in downtown Miami under I-95 strewn on 10 empty cardboard boxes of pizza, quivering in a pizza haze.  I'll be clutching two slices, whilst hiding a third under my chin.

Needless to say I make lots of pizzas. This particular version was inspired by something I saw Masaharu Morimoto, one of the most innovative chefs around, create. In my version I tried to incorporate many of my Cuban flavors.

The base of this pizza is a toasted, crispy flour tortilla. From there it is time to build the layers of flavor.

Black Bean Puree

Sliced Roasted Beef Tenderloin

Thinly Sliced Cherry Tomatoes, Red Onion & Jalapenos

Drizzle of Black Bean Mayo

Finish with a Cool Avocado Puree

Enjoy…

Beef Tenderloin Pizza

For the Black Bean Mayo:
2 Organic egg yolks
1 tbs Champagne vinegar
1 tbs Meyer lemon juice
2 tsp black bean paste
¼ tsp soy sauce
¼ cup olive oil
½ cup canola oil
Sea salt
Black pepper

In a food processor, combine the eggs yolk, vinegar, lemon juice, black bean paste, and soy sauce. Process well.

With the machine running, slowly drizzle the olive oil and canola oil. Process until the mayo is thick and emulsified. Season with sea salt and fresh cracked black pepper.

For the Beef Tenderloin:
3 lb beef fillet – trimmed & tied for roasting
1 tbs unsalted butter - room temp
1 tbs blended oil
Sea salt
Black pepper
Onion powder

Remove the beef from the refrigerator 40 minutes before cooking. Combine the softened butter and blended oil. Brush on the fillet. Season with salt, pepper, and onion powder.

Preheat the oven to 550 F. Set a rack inside a roasting pan. Place the beef on the rack. Roast for 15 minutes. Turn the beef and cook for another 12 minutes. Cook to 130 F for medium-rare.

Allow the meat to rest on a wire rack for 15 minutes. Remove butcher’s twine. Carve the meat into thin slices.

That’s it for now…till we exchange a few words again…Peace!