Andrea Perini from Gordon Ramsay's kitchens at Al588 restaurant in Bagno a Ripoli, Tuscany, shows us a recipe based on his idea of oil-centric cooking.
BEEF TENDERLOIN
Ingredients
4 180g beef tenderloins
4 bunches of arugula
150g beef stock
100g clarified butter
300g white mountain potatoes
500ml red wine
1 bunch spices (mustard seeds, bay leaves, 4 cloves, 1 star anise)
50g potato starch
120g Guadagnolo Primus Organic oil
80 cream
Salt/pepper
Preparation
Seal the fillets in clarified butter with poached garlic and thyme and let them rest for 15 minutes. Scald the arugula bunches in boiling salted water and toss them in cold water and ice. Blend by emulsifying the arugula with cooking water (if necessary) and oil. Sieve. Cut the potatoes in half and cook them in the microwave covered with foil for about 15 minutes; when hot, peel and mash them with a fine-mesh potato masher. Put the potatoes, 60g oil and cream in the pan and mix with the help of a spatula over low heat until it is a smooth and homogeneous (malleable) mixture. Sieve with a fine drum sieve. Bring the wine to a boil with the spices and reduce to 1/4, strain out the spices and thicken as you like by adding the starch dissolved in very little water. Bake the tenderloin in the oven for 8 minutes at 180° (medium rare) and let it rest on a wire rack for 30 seconds.
Plate starting with a base of creamed arugula, two quenelles of pan-fried puree, the fillet cut into 2 blocks greased in oil, covered by the bottom and the wine sauce, finished with a rich drizzle of oil and a few florets. The bitter is green note of Fattoria Ramerino's Guadagnolo Primus Bio oil will enhance the arugula while balancing the sweetness of the fillet, the pungent taste of spiciness will give robustness to the mashed potato.