Beef Tenderloin with Asian Barbeque Short Rib

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Chef Ray Bear, Prince George Hotel

This is a double recipe, making enough sauce for two bbq sessions.

10 smoked tomatoes: (Cut tomatoes in half and place in smoker; I use hickory chips.)
1/4 cup. Balsamic vinegar
1 tsp Szechwan paste
3 cups Ketchup
1 cup Salsa
2 tbsp Garlic
1 tbsp Ginger
2 tbsp Tabasco sauce
1 cup Red Fox wing sauce
1 cup Soya sauce
1 tsp Chicken paste
1/4 cup Lemon juice
2 tbsp Worcestershire sauce
3 tbsp Sweet chili sauce
salt and pepper

Combine all ingredients in a large pot and simmer for 1/2 hour; puree and strain, season to taste.

Braised Short ribs
2 kg short ribs, cut 2” x 8”
1/2  recipe of Asian Barbeque sauce
2 sliced onions

In large pot, heat 1/4 cup vegetable oil.
Caramelize the ribs until golden and remove from heat. Repeat this step three times in total: we wish to achieve total caramelization with out burning the protein.
Once the ribs are removed for third and final time, add the onions to the pot and cook until they are translucent.
Place the ribs in a large pan and cover with the onions, then cover with the Barbeque sauce and cover pan with tight fitting foil. Braise the ribs in a 325*F oven for four hours or until tender.
When done to perfection, remove ribs from sauce and remove meat from bones. Pull the rib meat with a fork to create strand texture. Set the ribs and sauce to cool in a proper container. Use the Barbeque sauce to reheat the rib meat.

To assemble final recipe:
6 - 5 oz Triple “A” Beef Tenderloin portions
6 oz Pulled short rib
6 oz Barbeque sauce
6- 2oz portion of smoked portabello mushrooms, sliced

In small pan heat clarified butter and sear tenderloins on both sides; place in oven until 3/4 the way cooked, approx. 110*F.

Heat the 6oz of short rib meat in a small amount of BarBQ sauce. Place 1oz of the rib meat on the top of each tenderloin and finish with the sliced smoked mushroom. Place back in the oven and finish cooking to achieve desired doneness; I recommend an internal temperature of 120*. Let it rest, out of the oven, for five minutes, before serving.

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