Photography recipe
Fotografía Chef

 

METHOD

 

BEEF

  1. Butcher meat and portion into 5 oz center cut pieces.
  2. Tie beef with string and vacuum seal with olive oil, garlic and thyme.
  3. Cook sous vide 1 hr at 130F.
  4. Remove from water, season with salt and pepper, sear in duck fat.
  5. Serve.

ONION JAM

  1. Carmelize chopped onions in oil for 3 hrs slowly.
  2. ...

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METHOD

 

BEEF

  1. Butcher meat and portion into 5 oz center cut pieces.
  2. Tie beef with string and vacuum seal with olive oil, garlic and thyme.
  3. Cook sous vide 1 hr at 130F.
  4. Remove from water, season with salt and pepper, sear in duck fat.
  5. Serve.

ONION JAM

  1. Carmelize chopped onions in oil for 3 hrs slowly.
  2. Puree onions in blender with ash until smooth, adjust flavor.

SPRING ONIONS

  1. Half onions longwise, sprinkle with salt, pepper, sugar and oil.
  2. Caramelize in oven until golden brown.

POTATOES

  1. Half potatoes.
  2. Caramelize in duck fat until golden brown, adjust seasoning.

BITTER HERB OIL

  1. In Blender puree oil with herbs.
  2. In sauce pan bring to a boil, strain and cool.

ASSEMBLING

  1. Heat all ingredients separately.
  2. Spoon onion jam on plate and top with roasted potatoes.
  3. Add beef filet and garnish with long caramelized spring onion bulbs.
  4. Spoon bitter herb oil around.

 

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Ingredients 4 persons
  • BEEF
  • Beef Tenderloin x4 5oz
  • CHARRED ONION JAM
  • 2 yellow onion
  • 3 tbsp grapeseed oil
  • 2 tbsp charcoal ash
  • CHARRED SPRING ONIONS
  • 4 pc spring onions
  • 1 tbsp grapeseed
  • 1 tbsp oil sugar
  • BITTER HERB OIL
  • 1 cup olive oil
  • 1/4 cup parsley
  • 1/4 chive.
Recipes. The Cook & Chef Institute