Lufthansa’s Jeunes Restaurateurs d’Europe Cuisine
CHEF/RESTAURATEUR CLEMENS BAADER of
In Heiligenberg, Germany
Beef Tenderloin Roulades
Filled with Porcini Mushrooms with
Pearl Barley Risotto and
Purée 3 oz. TURKEY MEAT with one ICE CUBE in food processor.
Add 3 Tbsp. HEAVY CREAM and season with SALT and PEPPER.
Mix until smooth and put in refrigerator.
Finely dice 4 oz. PORCINI MUSHROOMS and 2 Tbsp. ONIONS. Sauté both and season with SALT, PEPPER, MADEIRA WINE and GARLIC. Add 1/3 cup HEAVY CREAM and reduce to creamy consistency. Cool, the combine both mixtures.
PEARL BARLEY RISOTTO:
Soak 4 oz. BARLEY in 1 1/2 cups or chilled broth for a couple of hours. Save broth for later. Sauté 1.5 oz. ONIONS in butter and add 2 Tbsp. WHITE WINE and reduce to half the volume. Season with 1 BAY LEAF, 1 sprig of THYME, SALT and GARLIC. Add THE BARLEY with BROTH and simmer for about 25 minutes. When BARLEY is soft whisk in 2 Tbsp. Cold BUTTER.
Cut 1 lb. TENDERLOIN OF BEEF into eight 2 oz. Slices. Flatten the strips with a mallet and spread with the FILLING. Fold over sides of meat, roll up and secure with tooth picks. Pan fry to medium or medium rare.
Dice 3 Tbspl. Each of ONIONS, RED and YELLOW BELL PEPPERS, 4 Tbsp. EGGPLANT and 8 Tbsp. ZUCCHINI. Sauté ONIONS and PEPPERS, then add ZUCCHINI and EGGPLANT. Season with SALT, PEPPER, GARLIC and THYME.
Sauté 3.5 oz TOMATOES, 2 Tbsp. Each ONIONS, RED and YELLOW BELL PEPPERS. Season with 4 Tsp. TOMATO PASTE, SALT, PEPPER, GARLIC and THYME. Add 2/3rd cup BROTH and cook for about 30 minutes. Pass vegetables through a sieve and reduce liquid to a creamy consistency. Combine sauce with the diced vegetables.