Recipe by Darryl Crumb from Top Chef Canada Episode 1.
Directions for: Fillet of Beef with Pommes Sarladaise and Black Peppercorn Sauce
Ingredients
Crispy Shallotsvegetable oil for frying
cup all purpose flour
3 medium shallots, peeled and thinly sliced on a mandolin
salt
Salad1 red, yellow and orange pepper, cleaned and julienned
3 heirloom tomatoes, quartered or cut in eighths
1 tsp red wine vinegar
3 Tbsp extra virgin olive oil
pinch salt
Pommes Sarladaise1 lb(s) mini yellow potatoes
3 Tbsp duck fat
2 clove garlic, finely chopped
2 Tbsp parsley, finely chopped
salt
pepper
Fillet of Beef3 Tbsp vegetable oil
4 8 oz portions of beef tenderloin, room temperature
salt
pepper
Black Peppercorn Sauce1 cup veal stock
2 Tbsp 35% cream
1 tsp freshly ground black pepper
1 tsp kosher salt
AssemblyDirections
Crispy Shallots1. In a large pot, heat vegetable oil to 350F and line a small tray or plate with paper towel.
2. Place flour in a bowl, ensure shallots are dry and separated, coat with flour and fry in batches.
3. Gently move shallots around in oil to prevent from sticking. Once golden brown, remove and place on paper towel lined tray. Season with salt and set aside for assembly.
Salad1. Place peppers and tomatoes in a bowl. Toss with remaining ingredients and serve.
Pommes Sarladaise1. Place potatoes in a large pot of cold water seasoned with salt.
2. Bring to a boil, reduce to a simmer and cook until potatoes are fork tender, approximately 15-20 minutes. Strain and quarter potatoes.
3. Heat a large saut pan with duck fat over medium to high heat, add potatoes and toss. Add garlic, cook until golden.
4. Season with salt and pepper, add chopped parsley, toss and serve.
Fillet of Beef1. Preheat oven to 375F and heat vegetable oil in a large Le Creuset Iron Handle Skillet over medium to high heat.
2. Season beef with salt and pepper on both sides, add beef to hot skillet, sear for 2 minutes per side and place in oven.
3. After 3 minutes, turn beef over and continue to cook for approximately 3 minutes for medium rare.
4. Remove beef from oven, place on a cutting board to rest for 3-5 minutes before serving.
Black Peppercorn Sauce1. In a small pot, reduce veal stock by 2/3 over medium to high heat.
2. Add cream, reduce until thick, add freshly ground pepper and season with salt.
3. Taste and adjust seasoning if necessary, keep warm until ready to serve.
Assembly1. Place Fillet of Beef on a plate.
2. Spoon Pommes Sarladaise beside beef.
3. Place Salad beside Pommes Sarladaise and top with Crispy Shallots.
4. Spoon Black Peppercorn Sauce around plate and serve.
See more: Beef, Potatoes, Main, Dinner, Salad