Herb and Pistachio Crusted Beef Tenders with Tofu Bearnaise, Carrots and Parsnip Puree
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Credit: David Perez, Hyperion Field Club, Johnston, Iowa
National Culinary Review, March/April 2023
From the Chef
“Serves 4”
Ingredients
Herb and Pistachio Crusted Petit Tenders:
¼ cup shredded parmesan cheese
¼ cup pistachios
1 bunch parsley
Salt and pepper, to taste
1 pound beef petit shoulder tenders
Soybean oil
Tofu Bearnaise sauce:
2 ½ boxes (12.3 oz per box) silken firm tofu
2 tbsp Lemon juice
¼ cup champagne
¼ cup soybean oil
1 tbsp fresh tarragon, chopped
1/8 tsp turmeric
3 dash Lolas original sauce
Salt and pepper, to taste
In a blender, add ingredients; blend until smooth.
Heat when ready to serve.
Parsnip Puree:
1 pound parsnips, peeled
1 qt heavy cream or plain soymilk
1 tarragon stem
Salt and pepper, to taste
Place ingredients in a medium saucepan and cook until tender. Remove tarragon stem. Place in blender; blend until smooth.
Rainbow Carrots:
1 pound rainbow carrots, washed and cleaned
2 tablespoons soybean oil
Salt and pepper, to taste
Toss carrots in oil. Place on roasting pan in a 400-degree F oven. Roast until tender.
Instructions
For the crust, place ingredients in a food processor. Coarsely chop and set aside.
Cut petit tender into 4 pieces and coat with soybean oil. Roll in herb crust mixture; place on sheet pan. Roast meat in a preheated 400-degree F oven for 15 minutes or until desired doneness.
For the tofu bearnaise, blend all ingredients until smooth. Heat before service.
For the puree, place ingredients in a medium saucepan over medium heat and cook until tender. Remove tarragon stem. Place in blender; blend until smooth. Heat before service.
Toss carrots in oil. Place on roasting pan in a 400-degree oven. Roast until tender.
To plate, divide meat between four plates. Drizzle tofu sauce over meat. Add parsnip puree; top with rainbow carrots.
Serve immediately.
Tags
Beef, Main Dish, Sauce/Dressing/Rub, The National Culinary Review
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