duck bacon and praline tenderloin roulade with whipped
crème fraîche horseradish
serves 2-4
what you need:
1 ½-2 pounds beef tenderloin, centercut
1 tablespoon unsalted butter
2 garlic cloves, minced
praline crust
1 cup chopped pecans, toasted
⅓ cup granulated sugarwater (as needed)
1 ½ teaspoon fleur de sel
½ cup chopped duck bacon (or applewood bacon, trimmed)
2 teaspoons minced Italian parsley
1 tablespoon minced chives
1 tablespoon olive oil
spicy espresso tournedos on a heart-shaped bed of creamy almond-leek risotto
stats:
serves 4
what you need:
8 tournedos, 1 “ thick and 2 1/4” diameter
kosher salt (as needed)
freshly ground pepper (as needed)
1-2 tablespoons unsalted clarified butter
spice
2 teaspoons espresso, finely ground
2 teaspoons piment d’espelette
1/2 teaspoon hot paprika
1/2 teaspoon Midnight red cocoa powder (dutch pressed)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper Read the rest of this entry »
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