This tenderloin, sunchoke, and mustasa recipe is based on the food philosophy of chef Josh Boutwood—the gist of which is to use only three main ingredients to highlight key flavors. Boutwood, who runs reservations-only restaurant The Test Kitchen, was named chef of the year in 2013 and 2014. Know more about him here.
TENDERLOIN
[one_half padding=”5px 5px 5px 5px”]
Ingredients
800 g. beef tenderloin
100 g. rendered beef fat
Salt and pepper
[/one_half]
[one_half_last padding=”5px 5px 5px 5px”]
Procedure
1. Clean any silver skin away from the tenderloin.
2. Season both sides with salt and pepper.
3. Place in a vacuum bag along with rendered beef fat and cook at 54⁰ C for 2 hours.
4. Once cooked, shock in ice water and rest.
5. Remove from the vacuum bag and cook on hot charcoals until a perfect crust forms. Reserve for plating.
[/one_half_last]
SUNCHOKE
[one_half padding=”5px 5px 5px 5px”]
Ingredients
300 g. fresh sunchokes
50 g. butter
120 g. cream
Salt
[/one_half]
[one_half_last padding=”5px 5px 5px 5px”]
Procedure
1. Peel the sunchokes; reserve the skins for stocks.
2. In a heavy-bottomed pan, add butter and sunchokes and cook until golden. Add water just to cover and cook until tender (10 to 15 minutes).
3. Add cream and blend on high speed until silky smooth.
4. Season with salt and reserve for plating.
[/one_half_last]
MUSTARD LEAF
[one_half padding=”5px 5px 5px 5px”]
Ingredients
100 g. butter
100 g. water
3 g. salt
[/one_half]
[one_half_last padding=”5px 5px 5px 5px”]
Procedure
1. Blend water, butter, and salt together.
2. Place in a small pan. Cook mustard leaves until tender.
[/one_half_last]
SAUCE
[one_half padding=”5px 5px 5px 5px”]
Ingredients
600 g. fresh veal stock
100 g. butter
Salt
[/one_half]
[one_half_last padding=”5px 5px 5px 5px”]
Procedure
1. Reduce veal stock by 3/4.
2. Emulsify butter slowly and season to taste.
[/one_half_last]
This story originally appeared in Southern Living, Oct. 2017.
Read more:
Try the ever-changing menu of the Test Kitchen
WATCH: Here’s how to bring out apahap’s flavor using fennel and lemon
WATCH: Vask’s Chele Gonzales teaches us how to cook the first dish he ever made
