David Perez, Chef
Hyperion Field Club
Johnston, Iowa
Petite Shoulder Tender
Herb and Pistachio Crusted tender| Tofu béarnaise| Demi-glaze| parsnip puree| heirloom carrots
Herb and Pistachio Crust
¼ cup shredded parmesan cheese
¼ cup pistachios
1 bunch parsley
S&P to taste
Place ingredients in food processor; Coarsely chop.
1 pound Petit Shoulder Tender
Cut into 4 pieces. Coat with soybean oil, roll in herb crust mixture; place on sheet pan. In a preheated 400-degree oven, place meat. Roast for 15 minutes or until desired doneness.
Tofu Bearnaise sauce
2 ½ boxes (12.3 oz per box) silken firm tofu
2 tbsp Lemon juice
¼ cup champagne
¼ cup soybean oil
1 tbsp fresh tarragon, chopped
1/8 tsp turmeric
3 dash Lolas original sauce
S&P to taste
In a blender, add ingredients; blend until smooth.
Heat when ready to serve.
Favorite purchased Demi- glaze Sauce
Add Lola’s Hot Sauce to taste
Heat when ready to serve.
Parsnip Puree
1 pound parsnips, peeled
1 qt heavy cream or plain soymilk
1 tarragon stem
S&P to taste
Place in medium saucepan and cook until tender. Remove tarragon stem. Place in blender; blend until smooth.
Rainbow Carrots
1 pound rainbow carrots, washed and cleaned
2 tablespoons soybean oil
S &P to taste
Toss carrots in oil. Place on roasting pan in a 400-degree oven. Roast until tender.
To Plate-
On 4 plates, place meat. Drizzle with tofu sauce and demi-glaze sauce. Add parsnip puree; top with rainbow carrots.
Serve immediately.
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