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Quenelle of Beef Tartare with Herb Crisp and Beet Foam
Poached Tomato....
Quenelle of Beef Tartare..
Al right I was unprepared for this class, did not look over the recipe or work-plan I wrote out for at least 5-6 days before this class. This is my fault so I wasn't too focused on how my plated where looking and did not take many pictures. Next class for sure there will be many and quality pics with a great presentation. Don't get me wrong these entrees did taste amazing, especially that red sauce on the second picture. I also plan to take a ton of pictures of the other students dishes as well. Here are the recipes if your interested
Ingredients
Poached Tomato with a Sweet Pea Emulsion and Iced Crabmeat
3 each Vine ripened tomato red
3 each Vine ripened tomato yellow
.45kg Frozen Peas(Blanched)
100 ml Olive Oil
25 grams Course Salt
100 ml Balsamic Vinegar
30 ml Honey
1 Bunch Parsley curly washed picked
.25 kg Alaskan King Crabmeat
.25 bunch Tarragon fresh herb washed picked
.25 bunch Chives fresh herb minced finely
60 grams Butter salted softened
to taste Pepper
1 head Frisee Lettuce
Quenelle of Beef Tartare with Herb Crisp and Beet Foam
.45 kg Beef tenderloin cleaned cut into brunoise
8 each Quail egg whole
1 each Egg yolk
5ml Capers drained minced finely
12 grams Shallots peeled minced finely
2.5ml Dijon mustard
11 grams Parsley flat leaf chopped finely
to taste Salt
to taste Peppercorns black, whole
to taste Tabasco sauce
2.5ml Lemon zest
3 slices Sourdough bread fresh thinly sliced
¼ bunch Chives fresh minced finely
1 each Tomato vine-ripened
.25 kg Beets blanched peeled diced
28 grams Butter salted softened
500 ml Beef stock
Method
Poached Tomato with Sweet Pea Emulsion and Iced Crabmeat
1. Cut off the top of each tomato. Place in roasting pan and brush with generous amount of olive oil.
2. Cover the pan with aluminum foil and place in 175 degree Fahrenheit oven for several hours until tomatoes are soft and skin has loosened.
3. Peel the tomato and remove excess seeds and pulp. Wrap in cheesecloth and gently squeeze to reshape the tomatoes. Set aside.
4. Marinate the crabmeat with a little olive oil, salt, pepper and chives. Set aside.
5. Add the peas to saucepan with shallots and butter sweat till shallots are tender.
6. Puree the peas in blender and foam with softened butter.
7. To make the tarragon parsley juice add the tarragon and parsley into the blender with olive oil and a splash of water. Puree to form an emulsion. Pass the juice through a fine sieve.
8. To make balsamic syrup boil the balsamic mixed with honey until thick consistency.
9. To assemble place a mound of crabmeat in center of plate. Place on top a tomato brushed with olive oil. Splash the plate with balsamic syrup, sweet pea emulsion and tarragon juice.
10. Decorate the tomato with a sprig of frisee lettuce. Garnish with chives
Quenelle of Beef Tartare with Herb Crisp and Beet Foam
1. Combine the beef, egg yolk, capers, mustard, shallots, parsley and zest together. Season with salt, pepper, and tabasco sauce.
2. Form small quenelles from tartare. Cover and refrigerate until needed.
3. In sauce pot sweat diced beets in butter and add stock. Simmer until 75 % reduced.
Season with salt and pepper and emulsify in blender till smooth consistency.
4. Slice tomato very thin and place on silpat mat. Dust tomato slices with salt. Place in preheated oven 300 degrees Fahrenheit and dry tomato slices till crisp approximately 2 hours.
5. Cutout desired bread shape from sourdough bread. Using a thimble form a depression in the centre of the cutout bread shape. Fry in butter till golden brown and crisp.
6. To assemble plate, place the quenelle in centre of plate. Rest a bread crisp on top of quenelle. Place a fresh quail's egg yolk in depression of bread cut out. Garnish plate with tomato crisps and dress with beet foam. Sprinkle with minced chives and fresh ground black pepper.
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