Chef holds a torch
for wasabi-topped beef

This dish was prepared by Randal Ishizu of the Ihilani Resort and Spa on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Peppered Beef Tenderloin

8 ounces beef tenderloin
2 tablespoons cracked black peppercorns
2 tablespoons olive oil
Hawaiian salt, to taste
2 ounces EACH red and yellow teardrop tomatoes, halved
» Wasabi Brulee:
1/2 cup mayonnaise
2 tablespoons prepared wasabi
1 tablespoon creamy horseradish
2 tablespoons sugar
» Hamakua Mushroom Salad:
6 tablespoons EACH sliced alii oyster mushrooms, white hon shimeji and brown hon shimeji
1/4 cup EACH sliced shallots and lup cheong
2 tablespoons olive oil
1 tablespoon sliced chives
1/4 cup plus 2 tablespoons Whole Grain Mustard Vinaigrette (recipe follows)

To make wasabi brulee: Combine mayonnaise, wasabi and horseradish; chill. Reserve sugar.

Preheat oven to 350 degrees. Season beef with salt, cracked pepper and olive oil.

Sear on all sides in hot skillet. Place in oven until medium-rare. Cool.

To make salad: Sauté mushrooms in olive oil over medium heat, slowly letting them brown. When crispy, add shallots. Continue to cook 3 to 4 minutes, then add lup cheong. Cook another three minutes; cool. Add mustard vinaigrette and chives. Mix well.

To assemble salad: Slice beef tenderloin into 1-ounce medallions and place on baking sheet. Top with a teaspoon of wasabi brulee. Sprinkle sugar over wasabi brulee and caramelize with a torch.

Spoon mushroom salad onto plates. Place 2 pieces beef on each. Garnish with tomatoes.

Whole Grain Mustard Vinaigrette

1/4 cup white wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons chopped garlic
2 tablespoons pasteurized egg yolks
Salt and pepper, to taste
1 cup vegetable oil

Place all ingredients except oil in a blender. Blend on medium speed and add oil slowly. Chill.

Nutritional information unavailable.

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