Beef Tenderloin Morcon with Longganisa and Kesong Puti Stuffing and Pandan Rice

Beef Tenderloin Morcon with Longganisa and Kesong Puti Stuffing

1 kg beef tenderloin ½ cup soy sauce 2 tbsp worcestershire sauce 3 tbsp fresh calamansi juice 1 tbsp garlic powder As needed freshly ground black pepper 400 g bacon strips 4 pcs longganisa, lucban, cooked 80 g kesong puti, cut into 1 cm thick long strips 2 pcs carrots, cut into 1 cm thick batons, blanched 2 pcs whole pickles, cut into 1 cm long strips 3 pcs red bell peppers, cut into 1 cm thick long strips 3 pcs hard boiled eggs, each cut lengthwise into 4 (optional) 1 pc white onion, diced 1 tbsp garlic, chopped 2 tbsp butter, salted 1 tbsp tomato paste 1 cup red wine To taste salt

Pandan Rice

2 cups white rice 3 cups water 2 pcs pandan leaves, tied into a knot

Beef Tenderloin Morcon with Longganisa and Kesong Puti Stuffing

1. To prepare the beef tenderloin, cut a lengthwise slit down the center of the meat to within ½ inch then open it so it lies flat. Turn the tenderloin then repeat with the other side of the beef, cutting from the inside edge to within ½ inch of the opposite edge then open flat.
2. Cover the beef with cling wrap. Using a kitchen mallet, pound the tenderloin very lightly to an even ½ inch thickness. Remove the cling wrap afterwards.
3. Marinate the beef tenderloin by combining the soy sauce, worcestershire sauce, fresh calamansi juice, garlic powder, and freshly ground black pepper together in a big bowl then mix. Place the prepared beef tenderloin in the bowl then gently massage to let the marinade penetrate into the meat.
4. On your WOLF Induction Cooktop, quickly cook the bacon strips without it browning and crisping.
5. Place the marinated meat inside your SUB-ZERO Refrigerator and let it marinate for 1-3 hours.
6. Drain the beef tenderloin from the marinade, squeezing out any excess liquid and reserving the marinade to make the sauce.
7. Lay the marinated beef tenderloin on a flat work surface, then arrange the bacon strips in a single layer on top of the beef. Arrange lucban longganisa, strips of kesong puti, carrots, pickles, red bell peppers, and halves of hard-boiled eggs (optional) lengthwise over the bacon strips.
8. Gently gather the end of beef upwards and roll neatly into a log, enclosing the filling. Using a kitchen twine, tie the beef roulade snugly at both ends and center to fully secure.
9. Set the oven to 425°F on CONVECTION ROAST mode and cook until it reaches desired doneness. Let the beef tenderloin rest for 15 minutes before slicing.
10. Meanwhile, in your WOLF Induction Cooktop, create the sauce by sauteing the diced white onions and chopped garlic in butter until tender and fragrant.
11. Add the tomato paste and cook for about a minute, then add in the red wine and reserved marinade. Let it simmer for about 10-15 minutes or until the sauce has reduced and thickened slightly. Season to taste with salt and freshly ground black pepper.
12. Serve Beef Tenderloin Morcon with Longganisa and Kesong Puti Stuffing with the sauce and Pandan Rice on the side.

Pandan Rice

1. Place the white rice and water in a shallow baking dish. Put the pandan leaves in, making sure it is submerged in the water.
2. Place the baking dish inside your WOLF Convection Steam Oven and set it to STEAM mode for 30 minutes or until the rice is fully cooked.
3. Once it’s cooked, remove the baking dish from the steamer. Lightly fluff the rice then serve alongside the Beef Tenderloin Morcon with Longganisa and Kesong Puti Stuffing.