Olive oil poached beef tenderloin

Savoury recipe
Philippe Bruneau

Philippe Bruneau

Chef
A French national, Philippe Bruneau joined the pre-opening team of The Ritz-Carlton, Dubai International Financial Centre (DIFC) late 2010 as chef de cuisine at its all day dining restaurant Can Can....
  1. x

    Ingredients

    • Beef tenderloin - 1 kg
    • Beef cheek - 200 gr
    • Olive oil - 4 l
    • Thyme - 5 gr
    • rosemary - 5 gr
    • violet tomato - 10 gr
    • Baby carrot - 100 gr
    • Baby squash - 100gr
    • Baby aspargus - 100 gr
    • Baby beetroot - 100 gr
    • Garlic - 10 gr
    • Cherry tomato - 50 gr
    • Parnship - 300 gr
    • Honey - 20 ml
    • Potato - 1
    • Spinach - 350 gr
    • Flour - 1 kg
    • Egg yolk - 20

    Poached beef

    -         Prepareolive oil in the sauce pot, add whole thyme, rosemary, garlic and bring into 60C

    -         Poachthe beef in the olive oil

    Beef check ravioli

     

    -         For pasta : blanch spinach and blend in food processor with egg yolk pass through strainer and keep aside 

    -         Mix flour, olive oil and spinach mixture in the robot chop

    -         Flatten the dough using pasta machine with braise beef check for stuffing 

    -         Beefcheck :braise beef check in beef jus and mirepoix for 12 hours at 80C

    Potato net

     

    -         Slice thin large potato and cut into thin julienne

    -         Rinse through running water to remove all the starch

    -         Coated the potato with corn starch

    -         Arrange the potato into shave of net on the medium heat non stick pan with clarified butter

    -         Seasoning with salt and pepper, and cut round

     

     

     Parsnip puree

     

    -         Peel the parsnip and slice

    -         Marinate with salt and pepper, honey, chop thyme and bake until brown and soft

    -         Continue cooking in the sauce pot, add cream and blend using food processor until smooth

    -         Add brown butter and adjust seasoning, pass through fine strainer

    Blackcurrant sauce

     

    -         Reduce blackcurrant puree until 50%

    -         Add beef jus, whole thyme, whole rosemary

    -         Adjust seasoning

    -         Add unsalted butter before serving

    Redcurrant foam

     

    -         500gr red current foam, add 200 ml water

    -         Bring into boil and add lecite

Download this recipe

Download