It’s a new day in beef country. And it starts with breakfast. Slices of seared Petite Tender, served with rustic-elegant grilled sweet potato polenta, apricot chutney and a little watercress salad. It’s balanced, it’s sustaining, and it sends a simple, powerful message: satisfaction served all day.
Yield: 24 servings
|Sweet Potato Polenta:|| |
Place sweet potatoes in hotel pan; add enough water to just cover bottom of pan. Cover tightly with foil. Bake in 350°F oven 1 hour or until tender. Cool; cut lengthwise in half. Scoop out pulp; discard peels. Purée pulp through tamis, ricer or food mill. Set aside.
Bring milk and water to a simmer in large pot over medium-high heat. Add polenta, whisking constantly until it starts to thicken. Reduce heat to low; whisk in sweet potato purée, brown sugar and salt. Continue cooking, whisking frequently, about 10 minutes or until polenta grains are soft throughout. Spray 2-inch deep half hotel pan with cooking spray. Pour polenta into pan; smooth surface with spatula. Refrigerate, covered, overnight.
Carefully turn entire polenta block onto cutting board. Trim to form straight edges. Cut polenta lengthwise in thirds; cut each third crosswise into 8 slices. Dredge each slice liberally with flour; place in single layer on parchment-lined sheet trays. Refrigerate, covered, until ready to use.
Yield: 24 pieces.
|Garnet sweet potatoes||2 pounds|
|Finely ground polenta||2 cups|
|Brown sugar||2 tablespoons|
|Salt|| as needed|
|All-purpose flour|| as needed|
|Apricot Chutney:|| |
Combine chutney ingredients in heavy, nonreactive pot; bring to a boil. Reduce heat; simmer until liquid is syrupy and apricots are tender, about 30 minutes.
Yield: 1-1/2 cups.
|Diced dried apricots||2 cups|
|Rice vinegar||1 cup|
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Season 4 oz petite tender with salt and pepper. Heat 1 tsp canola oil in sauté pan; add beef and sear on all sides. Roast in 400°F oven to medium rare to medium doneness. Carve into 1/2-inch thick slices.
Heat 1 tsp. canola oil in sauté pan over medium heat; add 1 piece sweet potato polenta. Fry about 2 minutes per side or until crisp and golden. Season with salt and pepper.
Toss 1 cup watercress with 1 tsp olive oil; season with salt and pepper.
Place polenta and watercress on plate. Arrange beef slices on top. Garnish with 1 Tbsp. apricot chutney.
|Beef chuck, shoulder tenders (petite tenders) (IMPS/NAMP 1114F, PSO 1)*, cut into 4-oz portions||6 pounds|
|Salt|| as needed|
|Ground Black Pepper|| as needed|
|Canola oil||1/2 cup|
|Trimmed hydroponic watercress||24 cups (18 oz) |
|Extra virgin olive oil||1/2 cup|
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*Please refer to page 59 in the updated IMPS/NAMP guide for the steak portion number. When calling for the entire muscle (not portion steaks) the number is 114F-PSO 1.
Chef’s note: Our test kitchen preferred the taste and texture of Mariani Premium Apricots.
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Nutrition information per serving: 429 calories; 17 g fat (4 g saturated fat; 10 g monounsaturated fat); 73 mg cholesterol; 118 mg sodium; 41 g carbohydrate; 3.5 g fiber; 28 g protein; 8.8 mg niacin; 0.7 mg vitamin B6; 4.8 mcg vitamin B12; 3.1 mg iron; 35.6 mcg selenium; 5.1 mg zinc; 114.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.