Beef Tenderloin

BEEF TENDERLOIN:--
4 beef tenderloins, 120 g each
SIDS SALT & PEPPER
FORBIDDEN RICE:--
1 cup Forbidden rice (black rice)
1¼ cups water
Butter
Lemon juice
KING TRUMPET ADOBO:--
1 kg King trumpet mushroom
10 bay leaves
15 garlic cloves
100 ml sherry vinegar
Butter
Duckfat
GREEN GARLIC VINAIGRETTE:--
500 g green garlic, cleaned & chopped
250 g leek, white part, cleaned & chopped
50 ml rice wine vinegar
2 bunches parsley, blanched
100 ml duckfat
250 ml rice bran oil
SIDS SALT & PEPPER to taste
PEA PARSLEY PUREE:--
500 g fresh peas
3 bunches parsley, blanched
150 ml water
100 ml rice bran oil
GARLIC CHIPS:--
10 garlic cloves, peeled
Milk

BEEF TENDERLOIN
Season beef with SIDS SALT & PEPPER.
Sear on high heat with some oil on both sides and finish in the oven until desired inner temperature. (55°C is recommended for medium-rare meat)
Rest at least 5 minutes.
FORBIDDEN RICE
Forbidden rice is a type of ancient grain that is high in anthocyanin.
In a pot, place forbidden rice, water and a pinch of salt. Bring to a simmer, cover with a lid or foil. Place in oven for approximately 20-30 minutes at 175°C. Rice is ready when all the water is absorbed.
Place in a sheet pan lined with baking paper and allow to cool.
Just before serving, reheat with some consommé, butter, a pinch of salt and a squeeze of lemon juice.
KING TRUMPET ADOBO
Cut king trumpet in smaller pieces.
In a wide pan, heat up some butter until foamy. Roast the mushrooms with bay leaves and garlic. Add duck fat to cover mushrooms and slowly cook until garlic is super soft.
Strain off (and save) 90% of duckfat and add sherry vinegar. Simmer for 10 minutes, season with SIDS SALT & PEPPER.
Remove from heat to cool in liquid.
Just before serving, place in pan and heat up.
GREEN GARLIC VINAIGRETTE
Sweat green garlic and leeks with some oil until very tender.
Place in blender and purée with parsley and rice wine vinegar. Slowly emulsify duck fat and oil. Season with SIDS SALT & PEPPER to taste
PEA PARSLEY PUREE
In boiling water, cook peas until tender and all the starchiness goes away.
Place in blender with parsley and water. Slowly emulsify oil and make sure to vigorously mix to get all the peas and parsley puréed. Season with SIDS SALT & PEPPER to taste, cool down and place in a squeeze bottle.
GARLIC CHIPS
Fill three separate pots with milk and heat up.
Slice the garlic thinly with a mandolin.
Place garlic in first pot and let simmer for 30 seconds, strain out and rinse through running cold water and repeat process 3 times. This process mellows out the intense garlic flavour.
Dry well and deep fry at 150°C.
Season with SIDS SALT & PEPPER to taste.
PLATING UP
Using a warm plate, follow the photo for an amazing looking plate of food.