Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Tenderloin, Pommes Anna and Bearnaise

Doug in EggmontonDoug in Eggmonton Posts: 1,998
edited November -1 in EggHead Forum
Miranda turns 17 this week and for the family dinner requested Chateaubriand with Bearnaise sauce and Pommes Anna.

To get the Pommes Anna ready you first rehydrate a dozen or so prunes in 1 cup chicken stock at a low simmer, till the liquid is all gone and they look like this.

MirandasBDay.jpg

Then add some salt and pepper and 1 minced shallot and chop it all together until the prunes have become a paste.

MirandasBDay001.jpg

I then clarify some butter, and slice a couple of pounds of potatoes thin (1/16 inch is good, 1/8 inch alright) and rinse and dry the spuds on paper towels.

In a large eggable heavy pan or in this case my biug fry pan, a thin layer of clarified butter, then a layer of potatoes, then dot with 1/2 the prune mixture and salt and pepper, then potatoes, then prunes, then potatoes. Pour a couple of tablespoons of the clarified butter on top.

MirandasBDay004.jpg

My egg was busy so I used the stove. First you do a few minutes on the stove top until it starts bubbling, shaking gently every little while so it doesn't stick. Then into a 450 egg or oven for about 1/2 hour until it looks like this:

MirandasBDay008.jpg

In the meantime I had trimmed up a whole 6 lb tenderloin, took off the chain and cut it into two halves, with an eye to one rare and one medium rare.

MirandasBDay005.jpg

I cooked them at 400, searing all four sides on the grate then put them on the raised grid and cooked the rare one to 115 and the med rare one to 128. Here they are off the grill and going into their rest

MirandasBDay007.jpg

And sliced and on the platter

MirandasBDay010.jpg

Done just right.

MirandasBDay009.jpg

Whisking the Bearnaise (its a lot of whisking, so we take turns)

MirandasBDay006.jpg

And finally on the plate, we serve the Bearnaise in cups made of halved artichokes. The Asparagus was on a skewer with salt, pepper, lemon and olive oil and went on the egg while the meat rested.

MirandasBDay011.jpg

The birthday girl was happy with the meal and thats all that matters

Doug
·

Comments

  • :laugh: Julia Child would be proud!! Happy Birthday indeed!
    ·
  • wow just beautiful.. i would like to request the same for my birthday!!!
    ·
  • Come on north, we can fix ya up! :laugh: B)

    Doug
    ·
  • Thanks DOW

    The Bearnaise is very popular around here. Come Mothers day, we do eggs benedict from scratch, this year probably using the recipe that Lawn Ranger posted today for the ham and eggs.

    Doug
    ·
  • Very impressive Doug. Nice idea on the artichokes.

    Mike
    ·
  • probably a good idea it might be warmer with less snow :laugh:
    ·
  • A great looking and creative meal Doug

    Ross
    ·
  • Hey - the U of A - that's my old stomping ground. No telling how many hours I spent sucking back Big Rock during my five year tenure there. Boy...I bet that place has changed since the early-90's.
    ·
  • You musta just missed me, we stopped playing sports there about 1992, did you play any intramurals?

    Doug
    ·
  • Thanks Mike, the artichokes are not a new idea, we've been doing this meal that way for 15 or so years. It is one of our favorites.

    Doug
    ·
  • Coming from you Ross thats a real compliment, thanks

    Doug
    ·
  • I played one year on the science hockey team, but then I transfered into engineering from the science faculty and that was it - either the drinking or the exercise had to go, and you can figure out which went.

    What faculty were you in?
    ·
  • I was science, but we founded the Fairmaidens out of lister hall.

    Doug
    ·
  • Fabulous Bday dinner, Doug. And it looks like someone knows how to whisk and wine at the same time! Nice!!

    Faith
    ·
  • Little ChefLittle Chef Posts: 4,725
    Doug...I'll be right over! That beef looks perfect! Nicely done! Love the sides, too! Glad the Birthday girl was happy, as you say, that's all that really matters! :)
    ·
  • Thanks Faith, the bride has mad skilz that way.

    Doug
    ·
  • You would love the pommes Anna I think. So crispy and rich.

    Doug
    ·
Sign In or Register to comment.