For your home enjoyment please we are happy to share with you the main course recipe by Chef and Founder, Joachim Splichal of Patina Restaurant Group at the 66th Emmy® Awards Governors Ball. Serves 6.
Main Course – Filet of beef, artisan grapes, Idaho 90 potato “bone”, zephyr squash, caramelized cippolini, crisp lacinato kale
2lbs. prime beef tenderloin
5 ounces olive oil
6 medium sized russet potatoes, 4 ½ inches in length
2 large Yukon gold potatoes
2 cup milk
5 ounces butter
6 zephyr squash
½ ounce fresh basil, cut in strips
8 leaves kale
3 ounces olive oil
A pinch of nutritional yeast
6 cipollini onions
3 ounces witch fingers grapes
3 ounces cotton candy grapes
4 tablespoons finely chopped onion
1 clove garlic, smashed
1 cup red wine
1 tsp Dijon mustard
Preparation for the beef:
Season the beef with salt and pepper, and sear in a pan with 2 ounces olive oil, until caramelized on all sides
Place in oven, and cook to an internal temperature of 128 degrees
Remove from oven and let rest 5 minutes
Preparations for the red wine sauce:
Sauté the 4 tbsp. finely chopped onion over low heat for 2 minutes, then pour in the red wine.
Add the smashed garlic and 1 branch of the thyme, raise the heat, and cook until the wine is reduced by half.
Remove the pan from heat and stir in 3 ounces butter, followed by the mustard.
Season with salt and pepper
Preparation for the potatoes:
Bake the Yukon gold potatoes until cooked through, peel and pass through
a strainer or food mill, and place in a saucepot
Add milk until potatoes have the consistency of mashed potatoes
Add butter, salt and pepper and set aside
Trim the russet potatoes into bone-shaped cylinders, place in a saucepot covered with cold water, and cook very slowly until the potatoes are just barely cooked.
Let cool and carefully hollow out the center with a small spoon
Season with salt and pepper, and fill with mashed potatoes. www.patina.com