A chef of the year’s take on tenderloin, sunchoke, and mustasa
This recipe is a fine example of chef Josh Boutwood’s three-ingredient approach
Oct 12, 2017
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.
800 g. beef tenderloin
100 g. rendered beef fat
Salt and pepper
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.
300 g. fresh sunchokes
50 g. butter
120 g. cream
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.
100 g. butter
100 g. water
3 g. salt
1. Blend water, butter, and salt together.
2. Place in a small pan. Cook mustard leaves until tender.
600 g. fresh veal stock
100 g. butter
1. Reduce veal stock by 3/4.
2. Emulsify butter slowly and season to taste.
This story originally appeared in Southern Living, Oct. 2017.
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