Jul 14 2026
Restaurants›The Kitchen Restaurant›Where The Wild Things Are Recipe

Where The Wild Things Are Recipe

Inspired by The Kitchen Restaurant
Time2h
Serves4

Butter Poached Beef Tenderloin with Potato and Porcini Croquette, Truffle Poached Farm Egg, Sauce Béarnaise, Porcini “Crisp”.

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Ingredients

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Butter Poached Beef Tenderloin

Potato and Porcini Croquette

Truffle Poached Farm Egg

Sauce Béarnaise

Porcini Crisp

Method

Butter Poached Beef Tenderloin

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and black pepper. In a sous vide bag, place the beef with the unsalted butter and seal it. Cook in a water bath at 56°C (132°F) for 2 hours.

  2. 2

    Sear the Beef

    After cooking, remove the beef from the bag and sear it in a hot skillet for 1-2 minutes on all sides until browned.

Potato and Porcini Croquette

  1. 3

    Prepare the Potatoes

    Boil the potatoes until tender, then mash and let cool.

  2. 4

    Rehydrate Porcini

    Soak the dried porcini mushrooms in hot water for 30 minutes, then chop finely.

  3. 5

    Make the Croquette Mixture

    Mix the mashed potatoes, chopped porcini, eggs, flour, salt, and pepper until well combined.

  4. 6

    Shape and Fry

    Shape the mixture into small balls, coat in breadcrumbs, and fry in hot oil until golden brown.

Truffle Poached Farm Egg

  1. 7

    Poach the Eggs

    Bring water to a gentle simmer, add a splash of vinegar, and crack the eggs into the water. Cook for 3-4 minutes until whites are set. Drizzle with truffle oil and sprinkle with salt.

Sauce Béarnaise

  1. 8

    Prepare the Reduction

    In a saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced by half.

  2. 9

    Make the Sauce

    Whisk together egg yolks and the reduction over a double boiler until thickened. Gradually whisk in melted butter until smooth and season with salt and pepper.

Porcini Crisp

  1. 10

    Fry the Porcini

    Blend the dried porcini mushrooms into a fine powder. Heat oil and fry small spoonfuls of the powder until crisp. Drain on paper towels.

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