Black Truffle Potato Gratin:
1 kg Yukon Gold potatoes (peeled and very thinly sliced)
5 g black truffle (brunoise)
15 g black trumpet mushroom (hydrated and brunoise)
1/2 small onion (very finely chopped)
50 ml white wine
20 ml white truffle oil
50 g old white Cheddar
150 ml whipping cream
In a pot, reduce the wine, onion and cream. Add the sliced
potatoes, truffles, black trumpet mushroom, truffle oil and
cheese. Add salt and white pepper. Line a square 10'' backing
dish (glass or tin) with parchment paper. Add all the ingredients.
Make sure to distribute the potatoes evenly and avoid creating
gaps or air pockets. Cover and cook at 350F for about 35 minutes
(until the potatoes are cooked). Refrigerate overnight, covered
and weighted. Cut the gratin into 2 ½'' x 3 ½''
rectangles and then again in ½ to make the rectangles.
Bordelaise sauce (300ml):
100 g mirepoix (equal amounts of carrot, celery and onion)
125 ml red wine
350 ml veal demi
Sprig of thyme and rosemary
40 g bone marrow (chopped)
In a hot, dry stainless steel pot, add the mirepoix and caramelize.
Deglaze with the wine and reduce to about 30ml. Add the demi
and slowly reduce to the desired consistency. Steep a sprig
of thyme and rosemary for the last 10 minutes. Strain. Add
the bone marrow and emulsify with a hand blender. Add sea
salt and white pepper, if needed. Strain.
6 6½-oz portion of AAA beef tenderloin
Pan sear and finish in the over to your desired temperature.
AAA Alberta beef tenderloin served on the potato gratin. The
gratin in cut into 2 triangles: 1 up and 1 down. The meat
is carved into 2 large pieces. The bordelaise sauce served
either on the bottom of the plate or drizzled over the beef
this recipe brought to you by The Fairmont Copley
Plaza, Chef Laurent Poulain