Beef with shallot confit and.... ?

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Joined Sep 5, 2008
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". 
 
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Do some chimichuri or Italian style salsa verde.

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

Roasted Mushrooms. 
 
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Joined Apr 3, 2008
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.  
 

kuan

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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.
 
5,708
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Joined Sep 5, 2008
 
Might it be missing a crunchy texture?  Pangrattato perhaps lol?
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. 
 
7,675
842
Joined Apr 3, 2008
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.... :lol:

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

How did I know hehe.
Maybe just the zest?
 

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