RECIPE PRESENTED BY: CHEF ENDER CEYLAN
EXECUTIVE CHEF, RIXOS HOTEL
Starting his career 30 years ago, in his homeland in Turkey, Chef Ender finished University, where he studied culinary arts then continued for three years of training in Europe.
His long career has taken him to many exotic places like Libya, Kazakhstan and Iraq.
Almost a year and a half ago, Chef Ender landed in Sharm El Sheikh, as executive chef for the elegant Rixos Hotel in Nabq.
With two main restaurants and 6 A La Carte venues, chef Ender has his hand busy, Especially now that two more outlets are due to open, a Turkish restaurant and a Teppenyaki joint. With a lot of experience in Arab countries, he says that he actually prefers the system in Egypt “I like that the staff care about their jobs, they feel that it’s a real job that they will do for life, I like that”
A fan of Mediterranean cuisine, Chef Ender notes that when it comes to cooking he is always tempted to try exotic foreign items, it’s his hobby to search for new recipes and make them.
BEEF TENDERLOIN WITH PISTACHIO AND ROQUEFORT SAUCE
BEEF TENDERLOIN 300G
BLACK PEPPER 3G
DEMI GLACE 1TBSP
BLUE CHEESE 20G
– Rub beef with garlic, sage, salt and pepper
– On a hot pan, sear Beef from all sides until lightly brown
– Cook beef in oven until desired doneness
– Mince onion and fry in a pan until golden
– Add Pistachio and demi glace
– Simmer together
– Add blue cheese on top of the sauce