Peppered tenderlion steak on rosti with truffles

Recipe by Chef Pobir Rozario, Plums Restaurant, Chef de Partie at the Ritz-Carlton Bahrain Hotel & Spa

Ingredients

(Serves four)

4 X 100gm Tenderloin steak

Veal sause:

200ml Veal jus

30gm Shallots, finely chopped

5gm Garlic clove, peeled

100ml White wine

10gm Fresh thyme

1/2 Bay leaves

50ml Good cognac

10gm Freshly grounded black peppercorns

5gm Green peppercorns

30gm Unsalted butter

10gm Sea salt

25ml Extra virgin olive oil

3gm Black truffle, julienne

Rosti potatoes:

45gm Potatoes

5gm Salt

15ml Butter

5gm Fresh grounded black pepper

Spinach base:

60gm Fresh baby spinach

5gm Garlic

10ml Olive oil

5gm Salt

5gm Fresh grounded black pepper

For Herb Salad:

Frissee lettuce, chives, coriander sprigs, dill leaves, chervil, black truffle.

Methods:

For cooking steak:

1) Generously coat steaks with freshly ground black peppercorns. Sear steaks on both sides in a drizzle of olive oil until richly brown. Remove and place on a metal tray in a preheated 150C oven.

For veal sause:

1) Add shallots and garlic to a pan. Reduce heat and cook until shallots are translucent. Add thyme, bay leaf and white wine. Cook until white wine is almost evaporated.

2) Add veal jus and cook a further 5 minutes. Strain and place the sauce in a small saucepan. Add 1 tablespoon green peppercorns, bring to the boil and add cognac.

3) Turn heat to low, slowly whisk in butter in small pieces. Season to taste.

For rosti potatoes:

1) Boil the potatoes literally 3/4 done. Drain and rest in the fridge to stop it from cooking further.

2) With the hand grater, grate the potato and season to taste. Mould the potatoes and set aside. Pan fry till golden brown and crispy on both the sides.

For spinach base:

1) Blanch the spinach and drain it in an ice bath to retain its colour. Drain and set aside. SautŽ some garlic and onions and add the spinach. Cook it further with some olive oil and season accordingly.

For plating:

1) Base the spinach on the base of the mould and top it with the rosti potatoes. Remove the mould and set the steak on the potatoes.

2) Swirl the sauce with some Olive oil on the round of the steak and top the steak with some Herb salad with juliennes of Black Truffle.

l Chef Pobir Rozario is from Bangladesh and was born in Dhaka. He leads the hot section of the Plums kitchen at the Ritz-Carlton Bahrain Hotel & Spa.