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1
Preheat oven to 400 degrees F.
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2
Preheat a grill.
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3
In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic.
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4
Stir in red curry paste, tamarind paste, and honey.
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5
Deglaze with Madeira and reduce until syrupy.
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6
Add the veal stock and continue to reduce in half.
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7
Transfer to a blender and process to a puree.
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8
Strain and set aside.
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9
Over hot grill, cook the tenderloin until grill marks appear on all sides.
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10
Transfer to a saute pan and pour in half of the strained sauce.
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11
Roast in the oven for 4 to 5 minutes or until desired doneness.
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12
Transfer the remaining sauce to a saucepan and cook over medium heat.
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13
Reduce until thickened.
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14
In a cup, dissolve the powdered mustard in rice wine vinegar.
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15
Whisk in mustard and finish sauce with the butter.
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16
To serve, cut the steak into thin slices.
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17
Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
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18
Cut the potatoes into large pieces of equal size.
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19
Cover with salted water.
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20
Bring to a boil and cook until tender.
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21
Drain thoroughly.
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22
Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
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23
Blanch the spinach in boiling salted water for 10 seconds.
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24
Refresh in ice water.
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25
Drain thoroughly.
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26
Transfer to a blender and add wasabi powder.
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27
Process to a puree.
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28
Stir into warm mashed potatoes.
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29
Season with salt and pepper, to taste.
