Served with: Mashed Rutabaga and Horseradish, Braised Green Beans
Tenderloin is a lean type of beef and to some will lack a strong flavor. Chef Jeff Cala enhances this dish with the flavor from the Mitaki mushrooms (which are cultivated Japanese mushrooms) with their meaty flavor that enhances the beef. This dish is served with mashed rutabaga flavored with horseradish and green beans sautéed in olive oil, garlic, fennel and leeks.
8 oz. tenderloin, filet minion
Salt & pepper to taste
1/3 cp Madeira wine
Ragout:
Olive oil
Roasted garlic cloves
Leeks
Fennel
Tasso ham (smoked pork shoulder)
Sundried tomatoes
Brown Mitaki mushrooms
Pomodoro sauce
Basil
Mashed Rutabegas:
Rutabegas cut into 2” x 2” cubes
½ cup butter
Horseradish mixed with vinegar and water
1 cup light cream
Green Beans:
½ lb green beans, washed and cut
1 tablespoon olive oil
¼ cup garlic, fennel and leek mixture
1. Cut rutabaga into 2 inch cubes and boil in unsalted water for about 30 minutes. When done, drain, put back in pan onto heat and add butter and horseradish sauce. Then add light cream and mash. Salt & pepper to taste.
2. Cook green beans al dente with salted water.
3. Cut filet minion into two halves to make two wider pieces.
4. Season one side and sauté on high for about 45 seconds, cooking to medium/medium rare. When turned, season other side and after 30 seconds add Madeira wine to pan. Proceed to cook on high heat for another 15 seconds allowing some of the wine to evaporate.
5. Take parboiled green beans and add to sautee pan with olive oil and garlic, fennel and leek mixture.
6. Plate by stacking mashed rutabega on the bottom, green beans, fitet minion and topping with the ragout mixture.
Courtesy of Owner/Chef Jeff Cala, Latitude 43
Co-owner and Executive Chef Jeff Cala
Latitude 43 has been open for several years and has separate menus for the main restaurant, the sushi bar and the pub. The menu is seasonal and incorporates local seafood, produce and other ingredients when possible.
Cala's restaurant concepts include Cala's in Manchester, Alchemy in Gloucester, and Hale Street Tavern & Oyster Bar in Beverly Farms — all of which enjoy a local following and nearly automatic consideration when residents of any of those communities think about where they'll go to eat out, either for lunch or dinner or Sunday brunch.
