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| Meanwhile for your potato puree |
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| INGREDIENTS |
11/4 lbs Yukon Golden potatoes
1 C half & half cream warm,
5 oz unsalted butter at room temperature
Kosher salt to taste
6 garlic cloves caramelized
freshly ground pepper |
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| METHOD |
• Start by boiling your potatoes gently in salted water
for approximately 30-40 minutes, or when penetrating
with a small knife are tender and offer no resistance.
• Let the potatoes cool down for a few minutes or until
you are able to handle them. Peel the skin off and
pass them throw a tamis and place the puree in a
heavy pot.
• Put your pot back to the stove and heat for a few
minutes at low temperature to eliminate excess
moisture. It is very important to maintain a low
temperature while you are emulsifying potatoes,
butter and cream. With a wooden spoon stir your
potatoes and slowly add warm cream and butter one
piece at a time when you reach a nice thick creamy
consistency add caramelized garlic cloves and adjust
flavor with kosher salt and pepper.
• To complete place two tablespoons of potato puree
and Mousseron mushrooms in the center of an 11 1/2
inch round plate.
• Place filet mignon brûlé over the top and pore 1 1/2
ounce of Zinfandel veal reduction in the center of your
plate. |
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