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Beef tenderloin (a simple photo).

allitnilsallitnils Posts: 109
edited July 2012 in EggHead Forum
hi all,
been rather busy the past week, and so my definition of cooking has basically been defrosting soups and eating lots of raw veggies - purely for convenience.
As fate would have it, I had time on Sunday lunch to play in my kitchen, so I fired up the egg, and while it came to temperature, went down to the market and picked up a small piece of beef tenderloin which looked simply remarkable.

The result:
Seared slices of beef with a potato puree (recipe below) which turned out incredibly velvety, some seasonal vegetables (in this case, steamed pumpkin, asparagus and beetroot) and a cherry and espresso jus.



For perfect potato puree (which is, in fact, not my recipe but has been stolen from Heston Blumenthal).
Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool.2Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water.Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. 
To serve, reheat it gently in a pan, while gradually whisking in a little warm milk.

Comments

  • Stunning, a piece of art. ^:)^
  • allitnilsallitnils Posts: 109
    Stunning, a piece of art. ^:)^
    Hehe, thanks.. I thought it tasted rather amazing, even if I would say so. :P
  • LizzieSampsLizzieSamps Posts: 894
    WOW, looks great!  
  • allitnilsallitnils Posts: 109
    WOW, looks great!  
    Thanks! I tried really hard to make it look presentable and took all but two bites to mess it all up. :P
  • michigan_jasonmichigan_jason Posts: 1,304
    Where did you attend culinary school? That tenderloin looks delectable.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • allitnilsallitnils Posts: 109
    Where did you attend culinary school? That tenderloin looks delectable.


    Hehe, Thanks..! No culinary school, alas.
    Just hours and hours of watching Gordon Ramsay and Jamie Oliver.. :P
  • michigan_jasonmichigan_jason Posts: 1,304
    Chef Ramsay is a genius! I watch him as much as possible.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • StoaterStoater Posts: 292
    Nice job, F is for food of course, being British they are 2 of my favourite chefs and Heston Blumenthal.

    Love Gordons ipad app its fantastic.

    Cheers
  • ncbbqncbbq Posts: 257
    Damn that is a surprise that you aren't a chef or something. That looks very nice. Way more creative than anything I would come up with. Great job.
  • nolaeggheadnolaegghead Posts: 20,278
    Beautiful plating, cooked just the way I like it!
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