Tuesday, April 5, 2011

Beef Filet, Roasted Sunchoke, Smoked Piquillo

Pretty straightforward plate with tons of flavor. The most important component on this dish was the sauce. It had four different reductions to really bring the flavors together. After sauteeing piquillos with garlic and onions, the whole grain mustard, hot peppers, and eggplants were simmered down with smoked paprika. The second reduction was marsala wine and maple syrup, the third was pork stock and chicken stock, the fourth was veal demi finished a dollop of butter to enhance the richness.  Each reduction was tasted and balanced for flavor. Remember to constantly taste your food to ensure proper seasoning.

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