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!