Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

This CAB Prime New York Strip was prepared the same way as the beef tenderloin in the previous post, with a coriander cure, hickory cold smoke and a long and low sous vide process. The compressed potato came out beautiful and flavorful, and it was easily the fastest and least labor-intensive component on this dish. For the compressed potato I began by dicing Idaho potato, … Continue reading Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

Fall is just around the corner and, as much as I enjoy the ingredients of Summer, it’s nice to move back into the rich and complex flavors that smoking and braising offer. This dish was inspired by a dish by Chef Brian Campbell of Johnson and Wales University here in Charlotte, and was featured on our Chef’s Table last week.  It features cured and smoked … Continue reading Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp