John Myers
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American Tenderloin with Carrot Jam, Potato Foam & Red Wine Jus with Hot and Cold Suprise
The perfect american tenderloin with carrot jam, potato foam & red wine jus with hot and cold suprise recipe with a picture and simple step-by-step instructions.
For the American Tenderloin:
- 1,2 kg Beef fillet
For the carrot jam / puree:
- 300 g Diced carrots
- 1 Pc. Diced shallot
- 10 g Olive oil
- 1 Pc. Sprig of thyme
- 0,5 Pc. Vanilla pod scraped out
- 1 pinch Salt
- 1 pinch Sugar
For the potato foam:
- 300 g Potatoes
- 150 ml Potato water
- 150 ml Cream
- 100 g Butter
- 1 pinch Salt
For the hot and cold suprise (pumpkin ice cream):
- 15 g Fresh ginger
- 30 g Diced onion
- 30 g Butter
- 450 g Pumpkin
- 500 ml Cream
- 70 g White wine
- 160 g Egg yolk
- 100 g Trimolin – glucose syrup
- 150 g Creme fraiche Cheese
- Salt
- Curry
For the beef fillet:
- Sear it on each side for approx. 2 minutes, then cook in the oven at 90 degrees.
For the carrot jam / puree:
- Sweat the carrot and shallot cubes in a little oil and deglaze with a dash of white wine. Take about 1/3 of the mixture as an insert and set aside. Cook the rest of the carrot cubes until soft. Pour off and wring out with a kitchen towel. Puree with butter in a mixer, season with salt, sugar, thyme and vanilla and add the filler again.
For the potato foam:
- Boil the potatoes, mix the peeling with the remaining ingredients and strain into an ISI bottle.
For the pumpkin ice cream:
- Sweat ginger, butter and curry in butter, deglaze with white wine and add pumpkin. Top up with cream, mix finely and strain. Beat the egg yolks and trimolin in a water bath, add the mixture and crème fraîche and peel off to the rose. Cool on ice and freeze in ice cream maker.
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