Executive Chef Patrick Popores, One Bellevue at The Viking, Newport
I used to make maple syrup in late winter/early spring with my wife and children from trees we tapped and sap we reduced over an open fire. The open flame imparted a smoky taste to the syrup, which I’ve replicated here for you. At home, we try not to overdo meals that are celebratory in nature or that highlight something special like beef tenderloin. In a nod to my wife, this special treat is served her favorite way: with a simple salad and a good sauce. It’s a meal with contrasting flavors and textures that highlights the beauty of simplicity.
Ingredients
- 1 (2- to 3-pound) center-cut tenderloin or sirloin roast, fat well-trimmed, liberally dusted with sea salt and fresh cracked pepper
- 2–3 tablespoons neutral cooking oil
- 2 (1-inch) pieces ginger root, peeled and roughly chopped
- ⅓ cup packed fresh basil leaves
- 3 tablespoons pimenton or sweet smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon granulated garlic
- 2 teaspoons kosher salt
- ¼ cup olive oil
- ½ cup red wine vinegar
- ½ cup pure maple syrup
- 3–4 cups fresh pea shoots, rinsed and dried
- 12–16 baby spring radishes, trimmed, or 1 cup sliced French breakfast radishes
- Juice of ½ lemon
- 2 tablespoons extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
Preparation
Preheat oven to 375°F. Heat an oven-proof skillet that will easily fit your roast over high heat until it just begins to smoke. Add oil and carefully add roast to the pan, top side down, and swirl it around the pan using tongs to prevent sticking. Brown roast on all sides and then place on a wire rack over a roasting pan (fat side up if using sirloin cut). Bake for 15 minutes and then check temperature at the center. For medium rare, bring roast to 115°F, remove from oven and let rest at least 15 minutes.
While beef is roasting, combine sauce ingredients in a blender and purée until smooth and set aside. Combine shoots and radishes with lemon juice, extra-virgin olive oil and season with sea salt and pepper. Toss and divide among 6 dinner plates. To serve, slice roast in ½- inch-thick pieces and place directly atop the salad. Dress with maple ginger sauce and offer more on the side.
