Pan seared tenderloin with coriander crustWith flashed bok choy, fondant potatoes, Tomato sage confit, pan jus
Ingredients
Tenderloin steaks - 4 pieces (200 gms each)
Coriander seeds - 20 gms
Rosemary fresh - 5 gms
Red wine -50 ml
Demi glaze -100 ml
Butter – unsalted and softened – 20 gms
Bok choy - 100 gms
Potatoes - 150 gms
Garlic whole - 12 cloves (medium sized)
Tomato cherry - 12 numbers
Sage fresh - 2 gms
Olive oil - 50 ml
Pepper mill with whole black pepper corn
Salt mill with coarse sea salt
Method
Dry roast coriander seeds in a slow oven. Crush the seeds lightly and keep it in a flat tray. Keep aside. Cut potatoes in desired shape and size; blanch in salted water till half done, drain and keep aside. Heat a thick bottomed pan with some oil and butter. When the oil is hot, place the potatoes and brown all the sides. Take out of the pan and keep on a kitchen paper towel to absorb excess fat. Add some crushed pepper corns from the mill. Keep warm.
In a pan, take olive oil. Add sage, whole unpeeled garlic cloves and some pepper corns and keep on a slow fire. When the oil is hot, put all the washed and dried cherry tomatoes. The oil level should be slightly above the tomatoes. Reduce the flame and keep on fire for five minutes.
Blanch the bok choy in salted boiling water, drain and refresh in chilled water. Drain and keep aside.
Marinate the steaks with olive oil, crushed pepper and sea salt and rosemary. Heat up a cast iron skillet and sear the steaks on all the sides. Remove from the pan and roll the sides of the steak over the crushed coriander. Keep it under a preheated salamander or oven. Return the pan on the fire, deglaze with the wine. Let the wine reduce to half and then add the jus or demi glaze. Simmer for three minutes.
Toss the bok choy in some olive oil with salt and pepper and keep it under the salamander. Assemble the steaks, bok choy, potatoes and tomato confit in a platter or four individual plate and spoon some jus on it.
Serve hot with freshly baked crusty bread.
Chef Sanjay Thomas’s professional culinary and hospitality career began at The Leela Kempinski, Bombay and later he had the opportunity to travel to Seychelles, UAE and Kuwait where he further explored his love for the flavours and techniques of different cuisines. He has worked with experts of Italian, Swiss, French and Lebanese cuisine and that has deeply influenced his cooking style. Later, he worked his way up from sous chef to executive chef within Intercontinental Hotels Group.
