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THE KITCHEN TABLE
Brennan's of Houston
by Executive Chef Randy Evans
Photography by Jay Stevens
Bright Sky Press
November 2006
$29.95/hardcover with Jacket
Full-color photos throughout
ISBN: 1-931721-85-8
ISBN: 978-1-931721-85-1
Book Information
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Cocoa Nib-Crusted Châteaubriand
FROM THE CHEF — Cocoa nibs are the purest form of chocolate. These raw cocoa beans have some of the same bitter flavors as black pepper and coffee, which are often used with Châteaubriand, so I decided to give it a try. I ended up with a great crust that has an underlying chocolate note, which pairs well with the saltiness of the blue cheese.
Serves 4
1/4 cup cocoa nibs
1/2 teaspoon black peppercorns
2 teaspoons salt
1 center-cut tenderloin of beef (1-1/2 pounds), trimmed
2 tablespoons vegetable oil
1 recipe Blue Cheese Lyonnaise Potatoes
For the Châteaubriand:
In a coffee grinder, process the cocoa nibs and peppercorns to a medium grind; add salt. Rub the tenderloin. Heat oil in a large sauté pan over high heat; sear tenderloin for 2 minutes on each side. Roast at 400 degrees for 12-18 minutes or until the internal temperature reaches 120 degrees. Let rest for 10 minutes.
For the Potatoes:
Place potatoes in a large pot; cover with cold water. Bring to a boil; cook until fork-tender. Drain and cool. Melt butter in a saucepan over medium-high heat; sauté onion and garlic for 3 minutes. Stir in the flour to make a roux. Deglaze pan with brandy. Reduce heat and add the milk; bring to a simmer. Over low heat, slowly melt blue cheese into milk mixture. Keep warm.
Cut cooled potatoes lengthwise in half. Heat oil to 375 degrees; fry potatoes until golden brown and crispy. Toss with herbs, salt and pepper, then toss with cheese sauce.
To Plate:
Slice tenderloin into 1/4-inch slices. Spoon the Lyonnaise potatoes in the center of the plate; shingle beef slice over potatoes. Drizzle remaining blue cheese sauce over and around beef.
Blue Cheese Lyonnaise Potatoes
8 fingerling potatoes
2 tablespoons unsalted butter
1/2 medium yellow onion, julienned
11/2 tablespoons minced garlic
11/2 tablespoons flour
1/2 cup brandy
11/2 cups whole milk
1/3 cup good-quality blue cheese
Frying oil
Fresh herbs to taste
Salt and white pepper to taste
Return to main recipe
This recipe may be reproduced with the following credit:
Recipe from THE KITCHEN TABLE: Brennan's Of Houston by Randy Evans
(Bright Sky Press; November 2006; $29.95/hardcover)
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