scallop mousse as tenderloin roulade stuffing???

[bencooksdailey]

I'm in the process of writing a dinner party menu for a pop up restaurant venture that I recently began and was curious for some feedback on an entree idea....

The idea is a beef tenderloin roulade with a seasoned scallop mousse as the stuffing but am curious as to whether or not the mousse would hold up for the cooking duration needed for the beef....

The complete dish idea is a land and sea tenderloin roulade topped with crispy leeks and roasted parsnip puree with root beer reduction sauce.


Any ideas, thoughts, or suggestions would be greatly appreciated...


EAT WELL!

 

[chrisbelgium]

I'm not sure how well the scallop taste relates to such wonderful beef tenderloin; what if the taste gets lost?

I see you plan on using leeks and parsnips as well. For what it's worth, here's what I would do;

Beef roulade, stuffed with leeks; use thin leeks!

- clean leeks on their whole, discard most of the top green ends and cut the whiter parts in 3-4 inch chunks or longer

- boil them in salted water until completely done (the tip of a knife has to go through easily). Let them leak out entirely.

- make a Mornay sauce, bind with a liaison of cream and egg yolk mixture, add some presoaked gelatin sheets while sauce is hot, add leeks, add thyme (goes incredibly well with leeks and beef) and pour in low layer in a tray; make sure the leeks point in one direction. Leave to set overnight. The whole preparation should now be set and able to be cut in easy to handle slices.

- stuff tenderloin with slices of this leek preparation

Wen cooked, the stuffing should ooze out just a little when cutting the beef (the gelatin in the Mornay will have melted away).

Optional; if you want to go with your surf-and-turf idea; add a flash-fried langoustine on top.

Parsnips; slice on a mandolin in thin long strips. Seconds before deepfrying, dust with flour. Deepfry, but not too hot temperature; 160-170°C. Adds a fantastic different crunchy texture to the dish.

Sauce; a simple jus would be perfect.

 

[koukouvagia]

bencooksdailey, I would really not order something like that.  It is possible to pair seafood and beef but what you have described is not appetizing to me at all.  Not only would the scallops get completely overwhelmed by the beef, but the beef would be ruined with a fishy taste.  I simply cannot see the compliment to each other, especially in a mouse form.  

Can you serve the tenderloin and the scallops side by side and use an ingredient to bridge them?  Like you can stuff the tenderloin with leeks as Chris Belgium suggests, and then maybe make a caramelized creamy leek puree as a sauce for the scallops.

 

[nicko]

@bencooksdailey   

We used to do something similar when I worked at the Art Institute. We actually would prepare a veal mousse and then roll it and freeze it. We would then put use a clean steel (knife sharpening) and push this through the tenderloin then put the frozen veal mousseline through the small whole (still frozen). Once it defrosted inside the tenderloin we roasted it whole and the cut the tenderloin to order. We did this for small banquets and it was quite a hit. 

The scallop would be quite nice I believe and you could fold in some nice herbs such as Chervil and it would be quite lovely but go light on the sauce so it does not overpower the meat.

Hope that helps.

 

[kongfeet]

Not a fan of roulade... Why cook two things that usually cook at different rates together? Besides, they'll be mixed in your mouth when you eat them, so why not cook them separately, for the best result for each of them?

 

[ch3fbrendan]

I like to slice the tenderloin into thin strips and use meat glue to bind before rolling them. This way I can make a tenderloin roulade of whatever size I would like(preferably 1"). I cook them to medium rare put whichever topping I would like on the top and serve them with a toothpick or similar this was you can get all the flavors in one bite