Jordanian Beef Tenderloin, Hummus, Dukkah, Local Vegetables, and Homemade Gravy
After an inspiring journey through Jordan, where Edwin Soumang immersed himself in the local flavors and traditions, this dish is a delightful reflection of the culinary highlights he discovered. For the last evening in Jordan, Edwin was tasked with preparing the main course, incorporating local beef from a royal supplier. This dish captures the essence of Jordan’s flavors, blending refined ingredients like beef tenderloin, hummus, dukkah, and roasted vegetables. Edwin is excited to share this simplified recipe so that you can experience the tastes of Jordan, wherever you are.
Mix the chickpeas with tahini and olive oil. Bake them in the oven at 170°C for about 25 minutes until crispy. Let them cool, chop them roughly, and mix with half of the dukkah.
Slice the eggplants and zucchinis in half and rub them with olive oil, pepper, salt, and dukkah. Roast them in the oven at 180°C for 15 to 20 minutes.
Sear the tournedos to a nice medium-rare and season with pepper and salt.
Place the crispy chickpeas on the four tournedos and arrange them in the center of the plate. Garnish with the three sauces, beetroot, red wine jus, and hummus around the tournedos.
Place the zucchini and eggplant on top of the tournedos.
Drizzle a little olive oil over the tournedos, and the dish is ready to be served.
| 4 pieces | Jordanian (or local) tournedos |
| 4 pieces | Mini eggplant |
| 4 pieces | Mini zucchini |
| 100 gr. | Dukkah spices |
| 200 ml. | lightly reduced beetroot juice |
| 100 gr. | hummus (slightly thinned with broth) |
| 100 ml. | red wine gravy |
| 100 ml. | Maida Koroneiki olive oil |
| 100 gr. | cooked chickpeas |
| 10 gr. | tahini |
| 20 ml. | Maida Koroneiki olive oil |
| To taste | Pepper |
| To taste | Salt |
