Beef recipes

Beef tenderloin

Beef Tenderloin, Forbidden rice, King trumpet adobo, Green garlic French dressing, Pea parsley puree, Garlic roots, Garlic chips. Garnish Miner’s lettuce & Pea tendrils, Beef jus.

Beef tenderloin

Beef tenderloin

INGRÉDIENTS

4 portion(s)
BEEF TENDERLOIN

  • 4 Beef tenderloins (4oz – 120g each)
  • Salt & pepper

FORBIDDEN RICE

  • 1 cup (2.5dl) Forbidden rice
  • 1.25 cup (3 dl) Water
  • Butter
  • Lemon juice

KING TRUMPET ADOBO

  • 2 pounds (1 kg) King trumpet mushroom
  • 10 Bay leaves
  • 15 Garlic cloves
  • 100ml Sherry vinegar
  • Butter
  • Duckfat

GREEN GARLIC VINAIGRETTE

  • 500g Green garlic (cleaned and chopped)
  • 250g Leek (white part, cleaned and chopped)
  • 50ml Rice wine vinegar
  • 2 bunches Parsley (blanched)
  • 100ml Duckfat
  • 250ml Grapeseed oil

PEA PARLSEY PUREE

  • 1 pound (500g) Fresh peas
  • 3 bunches Parsley (blanched)
  • 150ml Water
  • 100ml Grapeseed oil

GARLIC CHIPS

  • 10 garlic cloves (peeled)
  • Milk

PRÉPARATION

BEEF TENDERLOIN

  1. Season beef with salt and pepper.
  2. Sear on high heat with some grapeseed oil on both sides and finish in the oven until desired inner temperature (55°C is recommended for medium-rare meat)
  3. Rest at least 5 minutes.

FORBIDDEN RICE

Forbidden rice is a type of ancient grain that is high in anthocyanin.

  1. In a pot, place forbidden rice, water and a pinch of salt.
  2. Bring to a simmer, cover with a lid or foil.
  3. Place in the oven for approximately 20-30 minutes at 350°F (175°C).
  4. Rice is ready when all the water is absorbed.
  5. Place in a sheet pan lined with parchment paper, and allow to cool.
  6. Just before serving reheat with some consommé, butter, a pinch of salt and a squeeze of lemon juice.

KING TRUMPET ADOBO

  1. Cut king trumpet in smaller pieces.
  2. In a wide pan, heat up some butter until foamy. Roast king trumpets with bay leaves and garlic.
  3. Add duck fat to cover mushrooms and slowly cook until garlic is super soft.
  4. Strain off 90% of duck fat and add sherry vinegar.
  5. Simmer for 10 minutes, season with salt.
  6. Remove from heat and allow to cool in the liquid.
  7. Just before serving, place in pan and heat up.

GREEN GARLIC VINAIGRETTE

  1. Sweat green garlic and leeks with some grapeseed until very tender.
  2. Place in blender and purée with parsley and rice wine vinegar.
  3. Slowly emulsify duck fat and grapeseed oil.
  4. Season with salt

PEA PARLSEY PUREE

  1. In boiling water cook peas until tender and all the starchiness goes away.
  2. Place in blender with parsley and water.
  3. Slowly emulsify oil and make sure to vigorously mix to get all the peas and parsley puree.
  4. Season with salt, cool down and place in squeeze bottle.

GARLIC CHIPS

  1. Fill three separate pots with milk and heat up.
  2. Slice the garlic thinly with a mandolin.
  3. Place garlic in first pot and let simmer for 30 seconds, strain out and rinse through running cold water and repeat process 3 times. This process mellows out the intense garlic flavor.
  4. Dry well and deep fry at 300°F (150°C).
  5. Season with salt.

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