60 minutes, serves 4
Ingredients:
4 pieces of 200g dryaged beef tenderloin 
4 tbsp pomegranate molasses 
1 tbsp aged balsamic vinegar 
2 sprigs of rosemary 
2 cloves of garlic, crushed 
2 large sweet potatoes, peeled and cubed 
1/2 cup fresh edible rose petals, plus extra for garnish 
1/4 cup crème fraîche 
2 tbsp unsalted butter 
Pinch of nutmeg 
1/4 cup toasted hazelnuts, crushed - Sea salt flakes and freshly ground black pepper, to taste
Glazed Beef Symphony
Rose-Embraced Sweet Potato Puree
Enchanting Garnishes
The Process
1
Beef Alchemy
Sous-vide the beef tenderloins at 56°C for 50 minutes. Sear with rosemary and garlic, then glaze with a reduction of pomegranate molasses and balsamic vinegar.
2
Puree Artistry
Steam sweet potatoes until tender. Puree with rose petals, crème fraîche, and butter. Finish with a pinch of nutmeg.
3
Plating Art
Spoon the velvety rose puree onto warm plates. Crown with the glazed beef. Drizzle with the molasses reduction and sprinkle with crushed hazelnuts and rose petal fragments.
4
Final Touch
Serve with precision, ensuring the harmony of colors and textures are presented on each plate.
Chef Tips:
- Baste the beef with the reduction after searing for a caramelized crust.
- Infuse the crème fraîche with rose petals by gently warming it, then straining for a more pronounced floral essence.
Additional Notes:
- This culinary masterpiece marries the deep, complex flavors of aged beef with the delicate sweetness of rose and sweet potato, while pomegranate molasses and balsamic reduction introduce a tangy decadence. The crushed hazelnuts add a satisfying crunch, completing this luxurious dining experience.
| Nutritional Information per serving | |
|---|---|
| Calories: | 650 |
| Fat: | 40g |
| Saturated Fat: | 18g |
| Carbohydrates: | 35g |
| Sugar: | 15g |
| Fiber: | 6g |
| Protein: | 38g |
*Please note that these values are estimations based on the ingredients and might vary slightly.
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