Petite Beef Tender With Blue Cheese Couscous Risotto

Prepare Pinot Noir Sauce: Heat oil; add mushrooms, carrots, celery, and shallots. Cook over low heat until soft but not brown. Add bay leaves, thyme, peppercorns, and wine; simmer until reduced to 11⁄2 cups liquid. Add demi-glace and broth; simmer until reduced to 3 cups.

Strain liquid; add tarragon and cool. Cover and refrigerate; remove tarragon before using. Heat and hold in bain marie for service.

Prepare Tomato Jam: Drain tomatoes; rinse in hot water and drain again. Heat olive oil; add shallots and garlic and cook over low heat until soft but not brown. Pulse tomatoes in food processor until coarsely chopped; add shallot mixture and process to a rough puree. Add 1⁄4 cup water; pulse to blend.

Prepare Risotto: Heat oil in saucepan; add onion and fennel and cook over low heat until soft but not brown. Add couscous; cook, stirring occasionally, until coated with oil. Add chile paste and broth; season with salt and pepper and bring to a boil. Reduce heat and simmer, covered, 8 min., or until liquid is absorbed. Spread on a sheet pan to cool.

In another saucepan, sauté bacon until crisp. Add zucchini and corn; sauté until soft but not brown. Add shallots and garlic; sauté 1 min. more. Stir in cooked couscous, wine, tomatoes, and tarragon; simmer until wine is absorbed. Add cream and cheese; stir until incorporated. Keep warm.

Per order: Season 1 beef roast with salt and pepper. Sear beef on all sides in hot oil. Finish in 400°F oven for 10-12 min., to desired doneness. Let beef rest 3-4 min; cut on slight angle into 1⁄2-in.-thick slices.

For service, mound 1⁄2 cup Risotto on plate. Fan beef slices on top; spoon 2 tbsp. Pinot Noir Sauce over beef. Garnish with 2 tsp. Tomato Jam and tarragon sprig.