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Could this be done in BGE
Anybody think this recipe could be done in the BGE...would the coating just come off? I am interested in any comments / opinions and hope some of the eggsperts will voice some too.[p]Potato Crusted Beef Tenderloin (Serves 4) [p]Ingredients and Directions:[p]8 large Yukon gold potatoes, washed, peeled and quartered
Salt
Canola oil, to cook
2 tablespoons minced garlic
1 tablespoon minced fresh thyme
1 1/2 cups heavy cream
3 ounces of butter
3 eggs
1/2 cup sifted flour
3 pound piece center cut beef tenderloin, cleaned and trimmed, cut into 2 pieces
Salt and black pepper, to taste
1 cup flour, to coat
4 eggs, to coat
1 cup Panko bread crumbs, to coat [p](One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.
Salt
Canola oil, to cook
2 tablespoons minced garlic
1 tablespoon minced fresh thyme
1 1/2 cups heavy cream
3 ounces of butter
3 eggs
1/2 cup sifted flour
3 pound piece center cut beef tenderloin, cleaned and trimmed, cut into 2 pieces
Salt and black pepper, to taste
1 cup flour, to coat
4 eggs, to coat
1 cup Panko bread crumbs, to coat [p](One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.
Comments
-
Chet,
I would say you could do it but a different approach. I would try T-Rex method on filet. As it is in rest period. Make your mash potatoes ahead of time and let them cool.Take a large piece of saran wrap, sprayed with non stick spray, and spread about 3/4 inch thick layer of potatoes on it. Place your filet and roll your saran wrap to encase the filet.Unroll log onto greased cookie sheet or whateven pan you have and cook potato log at a high temp about 450 to brown the potatoes. Just a thought.
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Chef Wil,
i was thinkin kindof along the same lines, although i might try setting the thing on an oiled fish grid set up indirect over a plate setter, at around 400 until done. . .that way, you could set it up per the directions, but not 'touch' it while its cooking. ..[p]sounds like a great dish though. . .
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mad max beyond eggdome,
yes, forgot to mention indirect, but instead of coating with eggwash and panko, I personally would carmelize some thin sliced onions and top that over the potatoes, the egg it.
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