FRESH CORN SOUFFLE AND TENDERLOIN STEAK ON OCTOBER 16
October 17, 2009
again, those tenderloin fillets that we froze like 6 weeks ago. this time, i removed the bacon strip, salted them around and put them to dry in a very lo oven ( under 180º) with a small desk fan inside, blowing directly on them. this dried them out nicely and I seared them after, in a very hot cast iron skillet. truly amazing!. the corn soufflé was very good as well. it had a filling of caramelized onions and sweet eggplants that claudia bought this morning at Union square’s fresh market. the sauce for the steaks was shallots, butter and oporto wine.
No Comments