Inspired by Eleven Madison Park - Beef Tenderloin, Carrots, Peas and Potato by zhaophotography



Some days you come home from work tired from the commute, and the last thing you want to think about is what to make for dinner.  The frozen box in the freezer with a shaped patty that is called "steak" never looked so good.  The ultimate salisbury "steak" is where Jared got his inspiration this time.  No, no no, we are not making a frozen dinner meal with beef, mashed potatoes, steamed carrots and peas, but instead we have a plate inspired by the convenience meal we grew up on and ironically also inspired by our favorite cookbook this year, the Eleven Madison Cookbook.  Incorporating the technique and style of Chef Daniel Humm's dishes, Jared created this elevated common man's meal.  So feel free to take this idea, you future Top Chef contestants. ;)

To make this dish foolproof, Jared used the sous vide method to get the beef to the perfect medium rare, then a quick sear in a really hot pan will provide the crust to a perfect tender and juicy steak.  Tenderloin is a lean piece of meat, so Jared felt that adding the bone marrow and the veal jus added richness to the dish.  However to cut the richness, he introduced an acidic component with the pickled carrots.  Then the sweetness of the puree and the pea tendrils helped to balance this dish out.  And finally to class it up, he added some truffle oil powder.  (Thanks, Dave, for the wonderful Christmas gift of a big bag of white powder!)

Don't forget, Valentines Day is right around the corner and if you are adventurous enough to try it, the recipe can be found below.  I am sure your partner will thank you for not serving a frozen meal that day.  Although, maybe I WILL defrost a family pack of salisbury steak for Jared...!  Très romantique!



Sous Vide Beef Tenderloin (Start 1 hour before serving)

  • 1 whole tenderloin
  • 1 sprig of thyme
  • 1 clove garlic minced
  • olive oil


  • Trim the silver skin off the whole tenderloin
  • Cut it crosswise into 6 inch portions
  • Take 1 portion and cut it lengthwise,  save the other portions for later use
  • Place the beef tenderloin with a sprig of thyme, minced garlic and a tablespoon of olive oil into a vacuum sealed bag.
  • If you are like me and don't have have a vacuum seal, take the ingredients and roll it up tightly with plastic wrap.  Wrap several layers to prevent water from seeping in.
  • Sous vide the beef at 130F for 45min to 1 hr in a thermal circulator or bring a large pot of water to 130F.  It is easier to control the temperature of the water in a large pot of water since thermal retention is higher.
  • Once the beef is up to temperature, remove it from the wrap.  The beef should retain the cylindrical shape.
  • Season the beef with a pinch of salt and pepper
  • Heat a pan until it is smoking hot, add a few tablespoons of oil and quickly sear the beef on all sides to create a nice brown crust.  If your pan is not hot, then it will take longer to get it brown, in which case, your meat will go from a perfect medium to medium well.
  • Remove the meat and keep it by a warm place and let it rest for 10 minutes before slicing

Note:  You can use a larger piece of tenderloin in the dish if you are making this as the main entree.  The portion size was designed around a tasting menu with multiple courses.

Veal Jus - Adapted from Eleven Madison Cookbook (made in advance)

  • 10lbs veal bones
  • 2 cups diced onion
  • 1 cups diced celery
  • 1 cup diced carrots
  • 1 cup diced leek from white part only
  • 5 sprigs of thyme
  • 10 peppercorns
  • 1 bay leaf
  • 4 tablespoon tomato paste
  • 2 cups red wine
  • salt


  • Preheat oven to 375F, spread the bones on two sheet pans in a even layer
  • Roast the bones until golden brown, around 45 minute to an hour.
  • Turn the bones mid way through to brown both sides.
  • In a large stock pot, add the celery, carrots, onion and leek and saute until they caramelize on medium heat
  • Add the tomato paste and stir it into the vegetables
  • Deglaze the pot with the wine and cook down until the wine is a syrup consistency
  • Make a sachet with the bay leaf, thyme and peppercorn and add it to the pot.
  • Add the veal bones and fill the large stock pot with enough cold water to fully submerge the bones
  • Bring to a simmer over medium heat.
  • Skim the foam and fat from the stock regularly
  • Simmer over low heat for 5 hours
  • Strain the stock over a fine mesh chinois and reduce the stock to 2 cups
  • Strain the reduction again
  • Season to taste with salt


Pickled Carrots - Adapted from Eleven Madison Cookbook (made in advance)

  • 1 carrot
  • 1 cup white balsamic vinegar
  • 1/4 cup salt
  • 1 cup sugar


  • Using a mandolin, slice the carrots into thin ribbons, trim the slices into thin strips
  • Add the vinegar, salt and sugar in a pot and heat over medium heat
  • Pour the pickling liquid over the carrot strips
  • Let it cool to room temperature

Roasted Carrots (make it 30 minutes before serving)

  • 8 fresh baby carrots
  • salt
  • 1 sprig of thyme
  • Oil


  • Clean and trim the baby carrots
  • Toss it with oil, 1 sprig of thyme and a pinch of salt
  • Roast it at 350F for 30 minutes or until tender.

Carrot Puree (made in advance)

  • 2 carrots
  • 1 cup chicken stock


  • Cut the carrots into small pieces and simmer on low with the stock for 30 minutes or until the carrots are tender
  • Strain the carrots and reserve the stock
  • Place the carrots in a blender and add a bit of the reserve stock to get it going.
  • Blend until smooth, add more stock until you reach a smooth puree
  • Pass the puree through a fine mesh tamis
  • Pour the puree into a squeeze bottle

Truffle Oil Powder (Make it in advance and keep it in a air-tight container)

  • 1 teaspoon white truffle oil
  • tapioca maltodextrin


  • In a small bowl, mix the oil and enough maltodextrin with a fork until fine powder has formed

Roasted Bone Marrow (Make it 20 minutes before serving)

  • 4 or 5 marrow bones
  • salt
  • pepper


  • Soak the marrow bones in water overnight to remove the blood and impurities.  Change the water several times during this process.
  • Remove the marrow and let it come to room temperature
  • Roast at 420F for 20 minutes
  • Remove the marrow from the bones, be careful as the bones are hot.
  • Cut the marrows into chunks

Potato Puree - Adapted from Eleven Madison Cookbook (Make it in advance)

  • 1 /2 pound of white new potatoes
  • 1 tablespoon butter
  • 2 cups water
  • salt


  • Peel and dice the potatoes
  • Melt the butter in a sauce pan over medium heat
  • Sweat the potatoes until soft
  • Add the water and simmer 25 minutes
  • Strain the cooking liquid
  • Place the potatoes in a blender and add a little of the cooking liquid to get it started
  • Keep adding the liquid until you reach a smooth puree
  • Pass the puree through a fine mesh tamis
  • Season to taste with salt