Tag Archives: butternut squash seed oil

Grass Fed Beef Tenderloin Rolls with Arugula, Crispy Leeks, and Butternut Squash Seed Oil

If you have been following my blog, you know that each summer my cooking classes go on hiatius, and I head to the Adirondack Mountains to be with my family up on the lake.

It doesn’t take long to forget all about your cell phone (which has no service), or the TV that hasn’t been turned on in a month. Waking up to this view every morning has a way of letting you quickly forget about everything that is going on in the rest of the world. The calls of the loons, the sound of the water splashing up on the dock, the wind whispering through the pine trees on a perfect 78 degree afternoon, and the laughter of our kids, have lulled me into a state of complete relaxation.

I have just one week left before it is time to return home, and I plan to make the most of each day, knowing I will take with me the memories of one of the best summers yet.

 

One of those memories includes a trip with my sister down the mountain and into town to the farmer’s market in time for this month’s 5 Star Makeover event.

hosted by 5 Star Foodie & Lazaro Cooks!

 

I really enjoyed the flexibilty of this month’s ” Farmer’s Market” theme, knowing I would be preparing this one in my kitchen away from home, and with limited access to ingredients.

I walked into the market without any type of plan at all. I wanted to see what struck me first, and then go from there.

As soon as I sampled some of the  squash seed oils from Stony Brook Wholehearted Foods, I knew I had direction. The seed oils are made from locally grown squash (delicata, pumpkin, kabocha, and my favortite butternut squash)  offering amazing warmth and a rich,  nutty flavor. The accompanying aroma works to provide the one two punch that takes this oil out of this world (Get yourself some of this oil to try).

Knowing the butternut squash seed oil would be the star of the dish I would create, I continued on through the market for further inspiration. Grass fed beef tenderloin from a local farm caught my attention, as well as beautiful baby arugula and fresh leeks.

So here’s what I came up with:

 

 I combined soy sauce, rice vinegar, brown sugar, red pepper flakes, and the butternut squash seed oil. I used a teeny bit to marinate the beef, and the rest was reduced down before finishing the sauce with butter.

I grilled the beef rare, and slice on the diagonal into thin pieces. I juleined the leeks and fried them until crisp. Arugula was tossed gently with additional butternut squash seed oil before being rolled all together in the tender beef.

My parents got to be taste testers on this new dish, and want you to know they really enjoyed the flavors, and that this recipe is a “keeper”!

These Grass Fed Beef Tenderloin Rolls with Arugula, Crispy Leeks, and Butternut Squash Seed Oil make an elegant hors d’oeurve for any occaision, and are quick to assemble/making them ideal for entertaining. They were pretty good as a likeside lunch too!

I can’t wait to see what the rest of our 5 Star Makover group has come up with, and hope you too, will check out the round up on Friday!

Grass Fed Beef Tenderloin Rolls with Arugula, Crispy Leeks, and Butternut Squash Seed Oil

1/2 cup soy sauce

1/4 cup rice vinegar

2 tablespoons brown sugar

1/4 teaspoon dried red pepper flakes

2 tablespoons, plus 2 teaspoons butternut squash seed oil, divided

2 tablespoons unsalted butter

1 large leek (white part only) trimmed, julienned

1/2 cup canola oil

10 ounces beef tenderloin

1 1/2 cups baby arugula

 

Combine soy sauce and next 4 ingredients together in a small bowl, whisking to dissolve sugar.

Heat the remaining mixture in a small sauce pan over medium high heat; bring to a boil and reduce sauce for a minute. Reduce heat to low and whisk in butter, one tablespoon at a time.

Heat grill to high heat. Grill tenderloin steak 3 minutes on first side to sear, then turn heat down to medium high. Continue grilling to desired preparation (I like the steak to be rare); keeping in mind if using grass-fed beef, the cook time will be reduced by about 20 percent.

Let steak rest for 10 minutes. Slice steak on the diagonal into thin strips.

While you are letting the steak rest, heat canola oil over medium high heat in a small saute pan. Add leeks, and fry until golden brown and crispy. Drain on paper towels.

Place arugula on a plate and toss gently with remaining butternut squash seed oil.

Assembly:

Gather 4-5 baby arugula leaves together and place over a slice of beef tenderloin steak. Top with a pinch of crispy leeks and roll up, securing with a bamboo pick. Repeat with remaining ingredients.

Makes 12 rolls

 

 

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