Croquettes & Tenderloin

CHILDREN’S RECIPE: Carrot Croquettes and a Carrot Sauce
Carrot Croquettes:
Ingredients: 
1 Idaho Potato, baked, peeled and mashed
10 oz Carrots, peeled and cooked
2 tbsp Salt
Pinch of Nutmeg
2 Egg Yolks
4 oz Parmesan Cheese, grated
8 oz Panko Bread Crumbs
2 cups Olive Oil

Method of Preparation: 
Cut carrots on a bias and cook in water until soft, then purée in a food processor. In a cheese cloth or clean linen place the carrot purée and ring out the moisture to make dry. Save the liquid for the sauce, along with 2 oz of the purée. Combine the mashed potato, carrot purée, cheese, egg yolks, nutmeg, and salt. Roll the mixture into a long roll about ½” in diameter. Then, cut in 1” pieces and dredge them in the bread crumbs. In a pot get the olive oil hot to fry the croquettes until brown and crispy. 

Carrot Sauce:
Ingredients: 
½ cup Carrot Juice
2 oz Carrot Purée and Carrot Liquid, from croquette recipe
½ oz Grated Ginger
2 oz Butter
1 oz Heavy Cream 
Salt to taste

Method of Preparation: 
In a hot small pan add carrot juice and carrot purée and liquid with ginger and cook until it comes to a boil. Wisk in butter and cream until smooth. Season with salt to taste.

Place croquettes on a plate with a small ramekin of sauce for dipping.

---

FAMILY RECIPE: Beef Tenderloin with Carrot Croquettes and a Carrot Salad
Beef Tenderloin:
Ingredients: 
5 oz filet Beef Tenderloin
1 oz Sea Salt
1 oz Fresh Lemon Thyme
3 oz Olive Oil

Method of Preparation: 
Rub beef with a little olive oil, lemon thyme, and salt. Let it cure for five minutes. In a hot pan add the olive oil and sear the tenderloin on both sides for one minute.

Carrot Salad:
Ingredients: 
1 Carrot, julienned
5 sprigs Parsley, chopped
1 Meyer Lemon, juice of
Coarse Sea Salt to taste

 
Method of Preparation: 
Slice the carrot very thin, then julienne. In a bowl, add the carrots, parsley, squeeze lemon and mix. Season with sea salt.

With a spoon wipe the plate with the sauce. Slice the Beef Tenderloin lay on the plate. Place the Carrot Croquettes around tenderloin and the Carrot Salad on top.

Pasta & Beef Tenderloin

CHILDREN’S RECIPE: Curry Pea Pasta
Ingredients:
4 oz Angel Hair Pasta
4 oz Curry Pea Velouté, from family recipe
2 oz Butter
2 oz Parmigiana Cheese, grated
Cilantro to garnish
Parsley to garnish

Method of Preparation:
Cook the pasta until al dente. Heat up the pan from the tenderloin, when it is hot, remove from stove and pour in remaining Curry Pea Velouté. Pan will sizzle, add pasta and butter and put back on stove to cook. Top with cheese and herbs.

---

FAMILY RECIPE: Seared Tenderloin of Beef with Curry Pea Velouté
Ingredients:
1 cup Onion, minced
1 tsp Ginger, minced
2 Scallions, chopped
1 tsp Red Curry Paste
3 tbsp Curry Powder
1 cup Coconut Milk
3 cups Peas
¼ cup Cilantro
¼ cup Parsley
4 oz Soybean Oil
2 Beef Tenderloins, 4-5oz each
4 oz Pea Tops

Curry Pea Velouté:
In a 6-quart pot, cook the onion, ginger and scallions. Then add the red curry paste, curry powder, coconut milk and peas. Add water from peas as vegetable stock. Simmer for 10 minutes add the cilantro and parsley then blend to a purée.

Beef Tenderloin:
Sear the tenderloin in a pan for 4-5 minutes until medium rare. Add peas to the Curry Pea Velouté, slice the beef and spoon sauce over the beef. Garnish with pea tops.