Tenderloin cubes on potato with horseradish cream and chive blossom recipes

 Tenderloin cubes on potato with horseradish cream and chive blossom recipes

### **Mise en Place**

| Component | Ingredients | Prep Requirement |

| :--- | :--- | :--- |

| **Protein** | 12 oz Beef Tenderloin | 2.5cm uniform cubes; tempered |

| **Potato** | 2 Large Yukon Golds | Cut into 3cm x 3cm cylindrical or square pucks |

| **Cream** | 1/2 cup Heavy Cream | Whipped to soft peaks |

| **Earth** | Fresh Horseradish Root | Microplaned into a paste (approx. 2 tbsp) |

| **Acidity** | 1 tsp Lemon Juice | Freshly squeezed to balance the fat |

| **Garnish** | Fresh Chive Blossoms | Individual florets separated |

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### **Technical Component Matrix: The Horseradish-Chive Blossom Rey**

The "Rey" (or 'king') component refers to the aromatic crown. To achieve the intended aromatic profile, the horseradish must be microplaned immediately before assembly.

* **The Cream:** The horseradish cream should be a "broken emulsion" aesthetic. Whisk 1/2 cup of heavy cream with the microplaned horseradish, lemon juice, and a pinch of salt until it just holds its shape. DO NOT over-whisk, or it will turn to butter.

* **The Blossom:** Chive blossoms (allium fistulosum) provide a mild, onion-like bite and a striking purple hue. The blossoms must be gently separated into individual florets to be dusted over the cream.

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### **Step-by-Step Execution**

1. **Potato Preparation (The Foundation):** The potatoes must be structurally sound. Cut the Yukon Golds into thick, uniform pucks. Blanch them in salted water for **6–8 minutes** until just tender but not falling apart. Drain and air-dry thoroughly.

2. **The Potato Sear:** Heat a cast-iron skillet over medium heat with a tablespoon of duck fat or neutral oil. Sear the potato pucks until deeply golden brown and crispy on all flat surfaces. Set aside and keep warm.

3. **Tenderloin Velvet:** Heat the same skillet until smoking. Add a tiny amount of high-smoke point oil. Place the tenderloin cubes in the pan. Sear for **45–60 seconds** per side, ensuring a deep Maillard crust on all faces. Aim for a Medium-Rare center (**52°C**). Rest for 3 minutes.

4. **Assembly (The Build):** Place a crispy potato puck as the base. Apply a small "anchor" dot of the horseradish cream. Perch a tenderloin cube precisely on top of the cream.

5. **The Garnish:** Add a generous "crown" of the horseradish cream on top of the tenderloin cube.

6. **The Finish:** Delicately dust the individual chive blossom florets over the horseradish cream and the plate. A light sprinkle of flaky sea salt finishes the dish.

### **Variations**

* **Sweet Counter:** Add a drop of beet juice or balsamic glaze to the horseradish cream for a visual "bleed" and subtle sweetness.

* **Added Fat:** Garnish with a single, small chive-infused oil droplet.