Chef Renee Scharoff's dinner party skills are matched by no other, as evidenced by these yummy skewers.
1 Pound of Australian Beef Tenderloin
20 Med to large whole cloves of fresh garlic
1 Cup of Extra virgin olive oil plus 1Tablespoon
1 Tablespoon of curry paste (mild or hot)
1 Cup of mayonnaise
Micro greens to garnish
20 Grill sticks
Salt & pepper to taste
For the beef: Bring your Australian beef tenderloin to room temp and season with salt and pepper. Heat 1 tablespoon of extra virgin olive oil in your fry pan med/high temperature. Place your seasoned beef tenderloin into the hot pan and sear both sides until well browned. Put the seared beef tenderloin into the oven for 5-7 min or cooked to your liking. 120 *F rare, 125 *F med rare. Take the tenderloin out of the oven and let rest for at least 10 minutes.
For the curry mayo: Stir the mayonnaise and curry paste together until evenly combined.
For the microgreens: Place lime zest and microgreens together in a bowl and gently toss.
Quick Roasted Garlic: Take 1 Cup of extra virgin olive oil and place into a sauce pan. Put 20 whole peeled fresh garlic cloves into the olive oil and bring to a rolling simmer on med/hight heat. Simmer the garlic cloves for about 1 minute then turn the heat down to low. Let the garlic simmer on low heat until the garlic cloves are golden brown and soft. Stir gently with a metal spoon to prevent sticking. If your garlic is browning to quickly turn your heat down. When done remove garlic cloves from oil and save the garlic oil for another use, like roasting vegetables or a vinaigrette.
To assemble: Slice the Australian beef tenderloin into 1/4 inch slices and then cut each slice in half squaring each side to match. Thread the beef tenderloin onto the grill stick. Add the roasted garlic onto the the end of the grill stick. Place a small dollop of curry mayo onto each piece of beef tenderloin. Garnish with micro greens and lime zest salad
*Line up on your favorite plater to serve.