Ingredients
- 20 g black truffles
- 20 ml Malaysian palm oil
Method
- Grate black truffles
- Bring Malaysian palm oil slowly to a boil.
- Transfer to a nice glass bottle and let it infuse for at least a week.
Cook the vegetables
- 50 g shallots
- 50 g butter
- 100 g sugar
- 400 g potatoes
- 100 ml milk
- 2 ml truffle-infused palm oil
- 2 baby carrots
Method
- Peel, wash and cut the shallots. Start the confit cooking process with butter and sugar.
- Peel, wash and cut the potatoes. Blanch until soft and mash them with a potato masher.
- Whisk the puree in a bowl. Pour in gradually the hot milk and truffle infused palm oil. Season.
- Peel, wash and blanch the baby carrots. Refresh and glaze before plating.
Pan sear Angus tenderloin
- 400 g angus tenderloin
- 150 ml palm oil
- 20 g butter
- 5 g alfalfa sprout
- salt to taste
- black pepper to taste
Method
- Put some palm oil on a black skillet. Set the stove on the maximum heat. When the oil start to smoke cook the tenderloin and add a knob of butter at the end for the taste.
- Rest on a rack for 4 to 5 minutes.
Presentation
- Dress the mash potatoes, dispose a bed of shallots confit for the tenderloin.
- Dispose some alfalfa sprout on the top of tenderloin, then put on the side of mash potatoes and tenderloin the glazes baby carrots.