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PrintBite with Belkys: Pimento Smoked Filet Of Beef From Atrio
Reported by:
Producer:
Ivonne Amor
Contact:
Archived Reports:
It's not your traditional sizzling barbecue steak. But it will give your meat a smoky flavor, without firing up the grill. I'm going to show you how in tonight's, "Bite With Belkys."
The Chef: Roger Ruch
The Restaurant: Atrio inside The Conrad Miami Hotel
The Dish: Pimento Smoked Filet Of Beef Served With Wasabi Mashed Potatoes
Ingredients for pimento smoked beef filet:
- 8 ounce beef tenderloin
- Hickory wood chips
- 1 each rosemary sprig
- 2 tablespoons allspice
Preparations for pimento smoked beef filet:
-Soak 8 ounces hickory wood chips and 2 tablespoons whole allspice in water for 15 minutes.
-Place on 4 inch perforated pan over stove top burner and ignite.
-Let wood mixture burn for 2-3 minutes; turn off gas stove burner.
-Gently sprinkle cold water on top of mixture until flames are extinguished and smoking embers remain.
-Place 2 inch perforated pan inside 4 inch perforated pan. Place beef filets inside 2 inch pan.
-Cover and let beef smoke for 20 minutes.
-Cook beef to desired temperature in oven or on grill.
Ingredients for wasabi mashed potatoes:
- 1 lb. Russet potato
- 3 ounces hot milk
- 1/2 melted butter
- 1/2 tablespoon wasabi paste
Preparations for wasabi mashed potatoes:
-Select 1 lb Russet potato. Wash peel and eye carefully.
-Cut into uniform size for even cooking.
-Simmer or steam until tender.
-Drain in colander (if simmered.) Pat with dry towel to remove excess moisture.
-Pass the potatoes through a food mill or ricer to puree while potatoes are still hot.
-Add 3 ounces of hot milk and 1/2 tablespoon melted butter and whip together until smooth.
-Add 1/2 tablespoon wasabi paste mixed with 1 ounce hot milk and whip until smooth.
-Season with salt and white pepper to taste.
-Serve hot and enjoy.
Ingredients for asparagus spears:
- 5 asparagus spears
- olive oil to taste
Preparations for asparagus spears:
-Cut fresh asparagus tips into 3 inch lengths.
-Add to simmering water and cook for 3 minutes.
-Remove from water and pat dry with towel.
-Toss with olive oil and season to taste.
-Serve while still hot.
Ingredients for balsamic-soy demi-glace:
- 1 ounce veal demi-glace
- 1/4 teaspoon soy sauce
- 1/4 teaspoon balsamic vinegar
Preparation for balsamic-soy demi-glace:
-Combine 1 ounce veal-demi glace with 1/4 teaspoon soy sauce and 1/4 teaspoon balsamic vinegar.
-Heat gently before serving.
FOR MORE INFORMATION:
Contact: iamor@wsvn.com
Conrad Miami Hotel
Espiritu Santo Plaza
1395 Brickell Avenue
Miami, FL 33131
305-503-6500