Description
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
- Place macadamia nuts onto a baking tray and roast it at 180C (360F) for 5 min or until lightly browned. Set aside to cool.
- 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.
- 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.
- 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.
- Cut king oyster mushroom in half and gently score each half of the mushroom.
- Preheat oven at 190C (375F). Season the room temperature 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 doneness but if you don’t have one 3-4 minutes in the oven should give you a medium doneness steak).
- Remove the filets from the oven and transfer to a plate, let the steaks rest for 5 minutes before serving.
- In the meantime, season the mushrooms with salt and pepper and sear in another hot pan in olive oil until nicely browned. Set aside.
- In the same pan quickly sauté chard leaves just until wilted. Set aside on kitchen towel to absorb the moisture.
- Reheat celeriac puree.
- TO PLATE: Spoon celeriac puree onto the center of the plate, then place 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 pesto. 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.
