Beef with shallot confit and.... ?

Discussion in 'Food & Cooking' started by french fries, Dec 16, 2016.

  1. french fries

    french fries

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    I want to serve a nice small plate of beef: top sirloin or tri-tip in the shape of a small log (prob. about 1.5" x 1.5" x 3"), seared on all sides. 

    It will be served with confit shallots, and I'm thinking a micro-salad as a garnish. 

    I feel like the plate is lacking something... a sauce? A celery-root purée?

    One thing all the guests agreed on is that they want the meal to be "light". 
     
    Last edited: Dec 16, 2016
  2. someday

    someday

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    Do some chimichuri or Italian style salsa verde.

    Blue cheese butter. Garlic/herb butter. Red wine butter. 

    Roasted Mushrooms. 
     
  3. koukouvagia

    koukouvagia

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    Might it be missing a crunchy texture?  Pangrattato perhaps lol?

    I think a celery root puree would be really nice with it, light yet with a rich velvety texture.  Maybe I'm old fashioned but I need a starch in some form.  
     
  4. kuan

    kuan Moderator Staff Member

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    Do the shallot confit as part of a garnish with some starch or roasted veg.  Do some whole garlic cloves with it as well.  Tint the oil with annato to give it some depth.  Make a gastrique or herb oil  so you have contrast on the plate.
     
    petalsandcoco likes this.
  5. french fries

    french fries

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    Spot on - thank you!! I just made Pangrattato for the dish. I incorporated some dried porcini powder. The kids are going crazy from the smell of roasted garlic and toasted rosemary and porcini.... /img/vbsmilies/smilies/lol.gif

    I am thinking of testing a Meyer lemon I have into the finished pangrattato... but not sure. Maybe I'll experiment a bit before. 
     
  6. koukouvagia

    koukouvagia

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    How did I know hehe.
    Maybe just the zest?
     
  7. french fries

    french fries

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    I didn't use the lemon but the pangrattato was a big hit. /img/vbsmilies/smilies/smile.gif