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@Machine
Lord let this be a seafruitfree page.
Did an amazing tenderloin marinated in red wine with some shallot, thyme, garlic, a splash of red wine vinegar the day before yesterday. I cut up a 1kg piece in four and let it sit in the marinade for about 3 hours, then dried them off with kitchen towel and seasoned them generously with salt and freshly ground black pepper. Left it on a rack for about an hour for the salt to dissolve and work its way into the meat. Then seared them (in batches of 2) in extremely hot cast iron skillet in a bit of oil, added good unsalted butter, some more shallot, thyme and crushed cloves of garlic, basted them with the flavourful fat. Let them rest for 20 minutes in a 70C oven before serving.
Served with:
Bite size potatoes, first boiled in the skin in extremely salty water until all water evaporated which left the potatoes with a crunchy wrinkled skin coated in salt. Then tossed them with herb butter (butter, parsley, cilantro, rosemary, thyme, garlic and loads of lemon zest) and finished them off in 220C oven until deep brown. They ended up quite interesting. The skin was very crisp, full of herbilicous flavour and that lemon zest really added an interesting and worthwhile dimension to it. Once they hit the taste buds they were slightly too salt, but that was rectified (which isn't the word I'm looking for but my lack of English vocabulary doesn't allow me to give a more accurate description) by the, still very present, earthy potato flavour when they opened up.
Small carrots, first blanched in salty water and then roasted in oven with olive oil, rosemary, sea salt and freshly ground black pepper.
Haricots vert, first blanched in salty water and finished off in a pan with some butter, salt, freshly ground black pepper and a tiny dash of nutmeg.
A light purée of fennel and parsnip. I overcooked the fennel to get rid of it's overpowering flavour, because my house mates don't actually like it, but I wanted to serve it to them and have them enjoy it without really noticing that they were eating fennel. Then cooked the parsnip until it was good to purée, added the fennel, a bit of butter, some spoons of milk, salt, pepper and some chives and mixed it all up with an immersion blender.
Sauce made with the red wine marinade and fat from searing the meat, thickened up with some sugar and arrowroot.
Good stuff. It saddens me that I do not have photos to share, but the plates were round.