Make Webster's: Fabulous!; See Recipe Below
Do you know how many different sauces there are in the worlds culinary repertoire that can and are made to "add too", "enhance" or plain ole "cover up" what typically are delicious dishes on their own? This dish take incorporates all those delicious natural flavors and presents them at their best where a "sauce" isn't needed or even wanted!
Veal Tenderloin with Sunchoke Purée, Peas and Carrots
Prep Time: 25 minutes Cook Time: 25 minutes
Ingredients
Serves 2
1 lb. sunchokes
1/4 lemon
Sea salt & white pepper
1 cup chicken stock, divided
1 cup (4 oz.) shucked peas (3/4 lb. in the pods)
10 pieces (3 oz.) Thumbelina carrots, peeled and halved
1 small veal tenderloin, trimmed & tied (2” diameter/9 oz.), room temperature
1 tsp. Alaya spice (rosemary and ground pepper spice combination)
1 tbs. high-heat oil (grapeseed/safflower)
1 medium garlic clove, lightly crushed
1 sprig thyme or rosemary
Directions
Prepare a medium bowl of cold water with lemon. Peel and quarter sunchokes, putting them directly in the water so they don’t turn brown (oxidize). Choose the sunchokes with the smoothest surface. This will make peeling much easier!
Bring a large pot of salted water to a boil. Cook sunchokes for 12-15 minutes until completely tender, drain water, and crush with a vegetable masher. Blend with 1/2 cup hot chicken stock until completely smooth; season to taste with salt & pepper and hold warm.
Bring a medium pot of salted water to a boil and prepare an ice bath. Blanch peas for 30-45 seconds, until tender, remove with a large slotted spoon and ice down.
Return water to a boil and add carrots for 6-7 minutes until tender but firm; chill in the ice bath. Reserve a few carrot tops/leaves for garnish.
Preheat the oven to 350˚F (turn on the fan if you have that ability). Heat an oven-proof sauté pan on medium high heat until smoking hot. Season room temperature veal generously with sea salt and the Alaya spice. Add grapeseed oil to the pan and sear meat on all sides until a deep golden color. Add aromatics (herbs/garlic), deglaze with 1/2 cup of chicken stock, and move to the oven for 5 minutes.
Remove string from veal and rest on the cutting board for 2-3 minutes before slicing. Reheat the sunchoke purée; add peas and carrots to the veal pan over medium heat until hot and serve over purée. Finish with the veal medallions and spoon the leftover pan juices over the top.
Share this recipe from Webster's: Fabulous!; See Recipe Below with your friends and groups
Nenhum comentário:
Postar um comentário