Meat and Potatoes
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs
Yield: 4 Servings
- 1 pound lamb tenderloin
Warm potato foam:
- 2 Idaho potatoes, peeled
- 2 cups heavy cream
- 2 Tablespoons unsalted butter
- Salt to taste
Season lamb with salt and pepper. In a hot sauté pan, sear all
sides very quickly. Remove from heat and wrap tightly in plastic wrap.
Place meat in ice bath and freeze. Once frozen, slice meat into thin slices
and place on oiled parchment paper. Cover meat with another piece of parchment
paper, wrap with plastic and reserve.
For warm potato foam:
In a saucepot filled with cold water, bring potatoes to a boil. Cook until
very soft. Drain and reserve cooking water. Puree potatoes, cream and
butter until smooth. Adjust puree with reserved cooking water. The puree
should be thick but still pourable. Season with salt. Pour mixture into
whip bottle, such as iSi® whip charged with 2 cartridges. Place whip
bottle in bain marie at approximately 105°F.
Dispense a small mound of potato foam onto plate. Drape thin slice of
lamb over top. Drizzle with olive oil and sprinkle salt and pepper.