Method

In a small sauce pot, heat apple juice concentrate, bring to a boil then reduce to a simmer. Reduce by half, add honey and reserve for glazing. Peel half of all the skin off all the potatoes. Boil enough water to cover all the potatoes in a medium pot and salt it well (until it is as salty as the ocean). Once it reaches a boil, turn down the heat until the water is simmering. Cook potatoes until tender. Drain water and whip potatoes in the same pot until, smooth add 4 oz butter and season with salt. Reserve potates in a pastry bag or Ziploc bag wrapped in a towel in the oven at 200 degrees. Combine shallots, white wine, vinegar, and thyme in a small sauce pot. Bring to a boil and then down to a simmer and reduce until the mixture is almost dry. Add heavy cream and lavender sprig and reduce by half. Remove from heat and add butter one cube at a time and whisking as you add each piece. When you finish with all the butter pour the sauce through a strainer and season with salt. Reserve at room temperature or in a warm water bath (be careful not to heat the sauce too much as this will cause the sauce to break). Combine salt, coriander, cumin, and pepper and rub tenderloin until covered. Heat oil in a pan large enough for the whole tenderloin. Once you see smoke coming off the pan, carefully add your tenderloin. Brown meat on all sides to lock in the flavor. Once all sides have been browned place tenderloin in a roasting pan, glaze the whole loin with honey glaze and place in a 350 degree oven for 10-15 minutes or until the center of the tenderloin has reached 145 degrees. Remove from oven and let rest for 5-8 minutes before slicing into medallions.

Notes: Once everything has been prepared, pile potatoes in the center of the plate, place medallions around potatoes in a circular fashion, laddle sauce around meat and sprinkle lavender florets on sauce for garnish.

Number of Servings: 3-4

Submitted by: chezmatt3652295 ( See all of chezmatt3652295 Recipes )

Comment

Advertisement