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Chef Spotlight: Lectin-Free Gourmet Dinner, Main Dish by Chef Adrian Bandyk

Being creative in the kitchen, at home, is awesome, but when a real chef creates a recipe, things get a little special. That’s why I decided to start a collaboration with some of my favorite chefs and bring you some delicious lectin-free gourmet recipes that you can easily make at home. And since Valentine’s Day is around the corner, we decided to focus on creating a starter and a main dish for a lectin-free gourmet dinner for two. Just in case you wanted to make someone loved feel special? Or maybe you wanted a cooking project as another way to show love and appreciation? This is the main dish Valentine’s 2021 edition, brought to you by Chef Adrian Bandyk: Grass-Fed Beef Tenderloin with Celeriac Puree, Chard, King Oyster Mushroom, Kale and Macadamia Pesto.

As you can see, this is quite the restaurant dish. But before I go any further into details, this is where you find the starter for this lectin-free gourmet dinner: Brussels Sprouts, Baby Spinach and Endive Salad with Green Apple, Cranberries, Pomegranate and Miso & Tahini Dressing. If you are vegan, read on, as we are offering a suggestion on how to make the main special for a vegan menu. The salad is already vegan. And a quick reminder, both dishes are plant paradox compliant (phase 2), but also dairy-free. The main dish is also low histamine.

Meet Chef Adrian Bandyk

When I asked Chef Adrian Bandyk if he wanted to start this collaboration, he didn’t hesitate, although he is very busy. And he didn’t even flinch when I told him that he can only cook with certain ingredients (although I was nervous). He asked me for the YES list (the plant paradox) and his reaction was very optimistic: “It’s longer than I expected”. Then he delivered not one, but two amazing recipes for a lectin-free gourmet dinner: a starter (which you find HERE) and a main dish (scroll down). I love that not only he inspires me to cook more like a chef, but this project shows me that the plant paradox is not that restrictive. Plus, I learned a few new cooking tricks.

I met Adrian while I was doing the PR and communication strategy for the company he was working for, Ghaf Kitchen, a gourmet food truck, the first of its kind in the country. We were both working in Dubai, United Arab Emirates. Needless to say, the food I got to eat, made by Adrian, was absolutely delicious. Adrian, who grew up in Poland, loved to experiment with new flavors as a child and he figured he has to cook for himself because his mom was a terrible cook (something he has the permission to share). But his career in the food industry didn’t start until he moved to London, where he found the culinary melting pot which inspired him to experiment and learn something new. Since then he worked in some of the biggest names in the restaurant industry around the world, from Cru in London to Tosca in Baku, Rivington Grill in Dubai, and Masso in Bahrain. Now he is a private chef in Bahrain and does what he loves most: creating healthy and delicious meals inspired by flavors and ingredients from around the world.

Chef Adrian Bandyk

As you can imagine, I was a little nervous to tell him I have a “restrictive” list of foods he can use, but he was actually quite impressed by the diversity of the plant paradox YES food list. When I asked, out of curiosity, his opinion about it, he said it was “…pretty impressive, very rich, diverse and lots of stuff to work with. It’s definitely all you need in a healthy diet.” He also has a piece of advice for us, who try to cook as much as possible at home: “Don’t be afraid to try new things and let it be yourself, sky is the limit.” In other words, be creative in your kitchen :).

Lectin-Free Gourmet Dinner: Grass-Fed Beef Tenderloin with Celeriac Puree, Chard, King Oyster Mushroom, Kale and Macadamia Pesto

Check the recipe card below for all the details, but I wanted to walk you through the process especially if you are the messy cook type like I am. I recommend reading everything before your start anything. You will also find a shopping list for the main dish below, so you can organize your shopping and pantry before you start and make sure you have all the ingredients. Here you can find the recipe for the lectin-free gourmet appetizer, Brussels Sprouts, Baby Spinach and Endive Salad with Green Apple, Cranberries, Pomegranate and Miso & Tahini Dressing with its own shopping list.

Making the pesto

You can make this step in advance (in the morning), so you speed up dinner preparations. Using a food processor will also cut some of the preparation time, but if you make the cooking part of the event, it can be quite fun to use a mortar and pestle.

Making the celeriac puree

If you are not familiar with celeriac, this is just another name for the celery root. You only need to peel and cube the celeriac, boil with the spices and puree in a high-power blender. The puree can be reheated, so feel free to make it a little bit in advance to save time.

Making the mushrooms and chard

Prepare the mushrooms by slicing them in half and gently score each half of the mushroom. While the meat is cooking in the oven and resting, sear the mushrooms quickly in a hot pan. After the mushrooms are done, quickly sautee the chard, until wilted, but still vibrant green. Take out on a kitchen towel to absorb excess moisture.

Making the meat

You will start by seasoning the meat with sea salt and freshly ground pepper and sear on a hot pan in olive oil (preferably a cast iron or another good quality pan that is also oven proof), two minutes on each side. After that transfer to the preheated oven and cook for 3-4 more minutes for a medium done steak. This is an estimate and for best results, we recommend using a meat thermometer.

Plating for the occasion

This is my nemesis. I would have never thought to plate this dish this way, but I hope I learned something. You first spoon the puree in the center of the plate, add the meat on top, followed by the chard and the pesto. The mushrooms will be arranged around the rest of the elements.

Grass-Fed Beef Tenderloin with Celeriac Puree, Chard, King Oyster Mushroom, Kale and Macadamia Pesto

Shopping List:

  • 2 grass-fed, grass-finished beef tenderloins (the recipe asks for 6 oz/piece, but you can use the size you would like)
  • 1 bunch Swiss chard
  • 3 King oyster mushrooms, small to medium size (or more for a vegan version)
  • 50 grams raw macadamia nuts
  • 2 bunches Lacinato kale (you need about 5oz, only leaves)
  • 1 big bunch of basil
  • 1 bunch flat parsley
  • 1 bunch mint leaves
  • 1 medium to big celeriac (or about 1.2 lbs/half kg)
  • 1 sprig of fresh thyme
  • garlic
  • bay leaves
  • apple cider vinegar
  • freshly ground pepper
  • good quality sea salt
  • good quality extra virgin olive oil (I would go with GundryMD Chef’s Select Olive Oil)

NOTE FOR VEGAN VERSION: This dish would be absolutely delicious even without the beef, in this case double the quantity of King Oyster Mushrooms. The rest remains exactly the same.

Grass-Fed Beef Tenderloin with Celeriac Puree, Chard, King Oyster Mushroom, Kale and Macadamia Pesto

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By Adrian Bandyk Serves: 2

A gourmet lectin-free dinner for two created by Chef Adrian Bandyk for the plant paradox community

Ingredients

  • WHAT YOU NEED:
  • Grass-fed beef tenderloin: 2x 180 grams each (this is 6 oz/piece, but you can make it as small or big as you need)
  • Chard: 8 small leaves with stem
  • King oyster mushrooms: 3 small to medium in size
  • Celeriac puree (see instructions below)
  • Kale & macadamia pesto (see instructions below)
  • Sea salt freshly ground peppers
  • Good quality extra virgin olive oil
  • FOR THE KALE AND MACADAMIA PESTO:
  • Macadamia nuts: 50 grams, lightly roasted
  • Lacinato kale: 140 grams (about 5 oz) washed, picked and blanched
  • Fresh basil leaves: 20 grams (1 cup), washed, picked
  • Fresh flat parsley leaves: 20 grams (2/3 cup) washed, picked
  • Fresh mint leaves 10 grams: (1/2 cup) washed, picked
  • Extra virgin olive oil, good quality
  • Sea salt
  • FOR THE CELERIAC PUREE
  • Celeriac 1 small 500gr, peeled, diced
  • Fresh thyme 1 sprig
  • Garlic 1 clove, crushed
  • Bay leaf 1
  • Apple cider vinegar: 2 tablespoons
  • Water
  • Sea salt freshly ground white pepper

Instructions

1

Place macadamia nuts onto a baking tray and roast it at 180C (360F) for 5 min or until lightly browned. Set aside to cool.

2

Bring salty water to boil and briefly blanch the picked kale leaves for about 20 seconds then immediately shock into ice water. Squeeze excess water out of kale through the clean kitchen towel.

3

Put blanched kale and macadamia into mortar and pestle (or use a food processor) and begin to pound it, add fresh herbs and pound it again adding olive oil to desired consistency. Season well and set aside.

4

Peel celeriac and dice into small cubes, add to the saucepan, cover with water and add thyme, garlic, 1 tablespoon apple cider vinegar and sea salt. Cook until tender about 15-20 min. Drain and discard water, garlic, thyme and bay leaf. Put cooked celeriac into a food processor and blend on high speed until smooth, creamy puree. Season with remaining cider vinegar and salt to taste. Set aside.

5

Cut king oyster mushroom in half and gently score each half of the mushroom.

6

Preheat oven at 190C (375F). Season the steak with sea salt and freshly ground black pepper. Heat a cast-iron skillet until very hot (or use a similar frying pan that is oven-proof). Add olive oil and sear the steaks for 2 minutes on each side until browned. Transfer the skillet to the preheated oven and bake to the desired level of doneness (for best results I recommend using a thermometer, 140-150F for medium done but if you don't have one 3-4 minutes in the oven should give you a medium done steak).

7

Remove the filets from the oven and transfer to a plate, let the steaks rest for 5 minutes before serving.

8

In the meantime season the mushrooms with salt and pepper and sear in another hot pan in olive oil until nicely browned. Set aside.

9

In the same pan quickly sauté chard leaves just until wilted. Set aside on kitchen towel to absorb the moist.

10

Reheat celeriac puree.

11

TO PLATE: Spoon celeriac puree onto the center of the plate, then put the filet on top of it. Spread around three pieces of mushrooms, chard leaves and top the steak with a generous spoon of kale and macadamia puree. Drizzle with good quality extra virgin olive oil.

Notes

Please read everything before you start preparing. I recommend gathering all your ingredients ready to use. If you cook in two, time will be shorter as you can help each other with the steps. For a vegan option of this dish, skip the steak and double up the quantity of mushrooms.

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