If I were their Champions League Chef: Manchester United

This is the first of my two-part "If I were their Champions League Chef" series, in honor of the 2011 Final on 28 May, in London ~ and will be followed by a story for FC Barcelona. Each story will offer a new original recipe, as my gift to thank them for their (respective and) collective inspiration and ... beauty.

It took a while for me to give the English Premier League the time and attention it deserves. I credit the UEFA Champions League for finally luring my heart over to that side of the pond.

The biggest European club competition ~ the Champions League Final ~ is coming up on Saturday. Soccer fans around the world have been captivated since September, when the qualifying rounds began. The tournament kept us nail biting through early May, when the two finalists finally emerged.

This year's match is deja vu for Manchester United and Barcelona. In May 2009 the same two clubs clashed, and Barcelona was crowned European (Club) Cup Champions. Understandably, Barca's worthy opponent wants revenge this year.

FC Manchester United (known also as United, ManUnited, ManU) has earned its rightful place in the Final under the stellar leadership of Manager Sir Alex Ferguson (known also as Fergie and Sir Alex). Having coached ManU since 1986, the man is universally hailed as one of the best coaches in the world and throughout the history of the sport. His no-player-is-bigger-than-the-club philosophy is said to be (only one) of the keys to his success; just about everyone considers him a class act.

The first team of Sir Alex (who is from Scotland) boasts a little united nation of its own, with roots in Mexico, Senegal, Wales, South Korea, Holland, Canada, Brazil, Serbia, and Bulgaria. Most players are in fact, from England.

The new (2007) Wembley Stadium will host this huge match. London has earned its own rightful place on the culinary map, thanks to icons like Jamie Oliver, Nigella Lawson, and Gordon Ramsay.

Even though technically the British club will be on home soil, Wembley doesn't exactly equal home field advantage. Manchester United deserves an iconic dish that makes them feel welcome, calm, and confident ... with a taste of home at the same time.

If I were their Champions League Chef, I'd place a platter of simple, elegant, comfort food with a little bit of a Euro accent before them. I happen to know that their resident Korean Ji-Sung Park was raised on quality meat, that roasted meals reign supreme in the UK, and that a little hot sauce only adds to the spice of life.

And, I'd seem clueless if I didn't address that certain members of this club are experiencing extreme difficulties in their personal lives recently, which have been exacerbated by the British tabloid press and now even social media. In general, I defer to other sources regarding that genre of reporting since I am clueless about the entire truth of those stories. I'll just say that my meal would be prepared with pure intention to both inspire and, heal ... which seems the most appropriate gesture for a Chef to offer at this hour.

Hoping there would be something for everyone on their international roll call, I'd want them to dine well on a prime beef tenderloin roasted with fresh tomatoes, surrounded by creamy mashed potatoes, and today's garden variety of roasted fresh vegetables. On the side would be a selection of hot sauces, including Brazilian malagueta which would also resonate with West Africans.

It is said that the ultimate glory for a player is to score a goal in the Champions League Final. I can't wait to see whose dreams will come true this time.

Wouldn't it be nice if my menu induced a celebration? I think it would.

Prime Beef Tenderloin with Roasted Tomatoes, for FC Manchester United

2 1/2 lbs. prime beef tenderloin roast
Sea salt and freshly ground black pepper
6 Roma tomatoes, coarsely chopped
Extra-virgin olive oil

Preheat oven to 400F. In center of large, ovenproof skillet or heavy baking dish, place roast seasoned generously with salt and pepper. In large bowl, toss chopped tomatoes generously with olive oil. Surround roast with tomatoes. Roast for about 20 minutes, until quick-read internal thermometer reads 120F maximum.

Remove from oven and allow to rest for at least 10 minutes before slicing to serve. Internal temperature of roast will increase by about 5 degrees while it rests. Overcooking roast will yield dryness so do not allow internal temperature to increase beyond 120F.

Serve meat and tomatoes with mashed potatoes, roasted vegetables, and hot sauce as condiment if desired.

Yields 4-6 servings.