Restaurants›The Kitchen Restaurant›The Biggest Berry Recipe

The Biggest Berry Recipe

Inspired by The Kitchen Restaurant
Time3h
Serves4

Peppered Butter-Poached Beef Tenderloin, Char-Roasted Eggplant, “Piperade” of Local Peppers, Wine Stewed Onions and Rosemary Chef’s Notes: Though most would consider the eggplant to be a vegetable, it is indeed a berry, albeit a very large one. Originating out of ancient China, its culinary presence can be seen worldwide. Taking cues from its cross-cultural influence, we figured it high time to place it center stage, wrapped in crispy feuilles de brick and seasoned with middle eastern spices, atop our butter-poached beef tenderloin. Playing foil is a rich piperade and wine stewed sweet onions, showing exactly why this is the king of berries.

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Ingredients

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Beef Tenderloin

Char-Roasted Eggplant

Piperade

Wine Stewed Onions

Assembly

Method

Beef Preparation

1

Butter-Poach the Beef

In a large pot, melt the butter over low heat. Season the beef tenderloin with salt and black pepper. Submerge the tenderloin in the melted butter and cook gently for about 1.5 to 2 hours, until the internal temperature reaches 130°F for medium-rare.

Char-Roasting Eggplant

2

Prepare the Eggplant

Preheat the grill or oven to high heat. Slice the eggplants in half lengthwise, brush with olive oil, and season with the spice blend. Grill or roast until charred and tender, about 20-25 minutes.

Making the Piperade

3

Cook the Piperade

In a skillet, heat olive oil over medium heat. Add diced onions and cook until translucent. Add minced garlic, diced bell peppers, and paprika. Cook until the peppers are softened, about 10 minutes.

Wine Stewed Onions

4

Stew the Onions

In another skillet, heat olive oil and add thinly sliced onions. Cook until golden brown. Pour in red wine and add rosemary. Simmer until the wine reduces and the onions are soft, about 15 minutes.

Assembly

5

Assemble the Dish

On a serving plate, place a layer of char-roasted eggplant. Slice the butter-poached beef tenderloin and arrange it on top. Spoon the piperade and wine stewed onions over the beef. Garnish with fresh herbs and serve warm.