Oct 12, 2017

This tenderloin, sunchoke, and mustasa recipe is based on the food philosophy of chef Josh Boutwoodthe 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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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

TAGS: Chef Josh Boutwood food mustasa nolisoli.ph recipe sunchoke tenderloin