Caramelized Beef Fillet, Ramp Purée, Roasted Okinawa Sweet Potato, Chioggia Beet Paint, Glace de Veau, and Matsutake Mushroom Salad

Adapted by StarChefs.com
May 2015
Yield: 4 servings

INGREDIENTS:

Beet Paint
500 grams Chioggia beets, washed and roughly chopped
500 grams Granny Smith apples, washed and roughly chopped
200 grams water
Ramp Purée
2.66 kilograms ramps, bulbs and leaves separated
200 grams parsley leaves, stems reserved
200 grams English peas, shucked, blanched in Ramp Stock, and shocked in ice water
butter
salt
Ground white pepper
Mushroom Salad
275 grams matsutake mushrooms, thinly sliced
25 grams lemon juice
30 grams extra virgin olive oil
salt
pepper
Caramelized Beef Fillet
4 portions filet mignon
grapeseed oil
Coarse sea salt
black pepper
To Assemble and Serve
200 grams glace de veau
1 knob unsalted butter
4 Okinawa sweet potatoes, roasted until tender and sliced into coins
butter
salt
pepper

METHOD:

Beet Paint

In a blender, combine all ingredients and purée. Strain through a chinois without pressing, 45 minutes to an hour. Transfer to a saucepot over a medium heat and reduce until consistency is thick and no longer pools when spooned on a plate. Remove from heat and cool.

Ramp Purée

In a large pot, generously cover ramp bulbs with water; season lightly with salt. Bring to a boil, reduce to a simmer, and cook bulbs until limp. Strain liquid, discarding bulbs, and return stock to the pot. Bring ramp stock to a boil. Place ramp tops and parsley in a colander. Add peas to the ramp stock, blanch, remove with a spider, and shock in an ice water bath. Pour most of boiling ramp stock over the ramp tops and parsley, tossing to evenly distribute heat. In a blender, combine ramp leaves, parsley, peas, and a small amount of ramp stock; purée until smooth. Add butter to emulsify. Season with salt and pepper.  

Mushroom Salad

In a bowl, dress mushroom with lemon juice, olive oil, salt, and pepper.

Caramelized Beef Fillet

Heat oven to 400ºF. Coat steaks lightly with grapeseed oil and season generously with salt and pepper. Heat a cast iron skillet until scorching hot, and sear steaks on 1 side until nice crust is formed; turn over. Place steaks in oven until medium rare. Remove from pan and rest.

To Assemble and Serve

In a saucepan, heat glace de veau over medium flame and whisk in butter; reduce heat to low. In a pan, heat a small amount of butter and toss with sweet potatoes; season with salt and pepper. At the center of a plate, arrange sweet potato slices and place Caramelized Beef Filet on top. Garnish with Beet Paint, quenelles of Ramp Purée, and Mushroom Salad. Drizzle with glace de veau.