Espresso Encrusted Filet Medallion, Truffle Cauliflower Purée, Roasted Chickpeas

MAIN INGREDIENTS OF THE DISH: Filet Medallion, Cauliflower, Espresso, Chickpeas

 

FLAVOR PROFILE: Bitter, Sweet, Earthy, Rich

 

SPICES-HERBS-SEASONING: Espresso

 

TIME TO EXECUTE: 1 12 Hours

 

INGREDIENT LIST:

For the Filet Medallions:

  • 4 Ea. 8 Oz. Portions Filet Medallions
  • 1/2 C. Fresh Esspresso

For the Cauliflower & Truffle Purée:

  • 1 Ea Cauliflower (stem removed & roughly chopped)
  • 1 Yellow Spanish Onion
  • 4 Ea. Garlic Cloves
  • 4 Oz. Butter (unsalted)
  • 1 C. Heavy Cream
  • 2 T. White Truffle Oil

For the Roasted Chickpeas:

  • 1 Ea. 12 Oz. Can Garbanzo Beans (drained & rinsed)

For the Caramelized Cauliflower:

  • 1 Ea. Cauliflower (stem removed & cut into small pieces)
  • 1 T. Garlic (minced)

 

PROCEDURES:

For the Cauliflower & Truffle Purée: in a Pot combine all ingredients except truffle oil, & cover with water. Bring to a boil & cook until cauliflower is soft. Strain all ingredients reserving the cooking liquid. Add cauliflower & remaking ingredients to a blender & purée adding reserved liquid until it is thick & smooth. Mix in truffle oil & adjust seasoning as needed.

For the Filet Medallions:  season each piece with oil salt & pepper, then dust each medallion with Espresso being generous & coating the whole piece. Grille to desired temperature  and set aside to rest for at least 6 minutes.

For the Caramelized Cauliflower: heat up sauté pan and cook cauliflower with a little bit of olive oil until Caramelized towards the end add the garlic and cook through finish with salt & pepper to taste.

For The Roasted Chickpeas: put rinsed garbanzo beans In a small bowl & drizzle with olive oil until nicely coated. Season with salt & pepper & place onto a tray pan. Roast at 450 degrees for about 10 minutes until crispy.

To plate: using a large kitchen spoon place about 1/2 cup of the cauliflower purée in middle of plate, push the spoon through purée from one end to the next. Place Caramelized cauliflower in the middle of purée from on end to the next. Do the same with roasted chickpeas. Slice the filet into 4 pieces and fan the slices out on top of the cauliflower. Drizzle with a bit of olive oil and serve.