Amuse Bouche: Lotus Root and Tenderloin

Amuse Bouche: Lotus Root and Tenderloin
Amuse Bouche: Lotus Root and Tenderloin
★★★   343 votes

Lotus root is sliced very thinly and deep fried in Canola oil until golden brown and topped with a thin slice of seared beef tenderloin tail then garnished with an onion and ginger sauce in this innovative appetizer known as Amuse Bouche. This is a refreshing and invigorating starter to a special meal for any occasion.

Lotus root is the rhizome of the lotus plant popular in Asian cuisine, typically added to soups and deep-fried as an appetizer, snack, or garnish. It has a meaty and bulky appearance similar to ginger root. In this recipe, the lotus root is peeled and sliced very thinly with the help of a mandolin. It is then deep-fried like potato chips until they are golden brown and pleasantly crispy. Lotus root is in season during the autumn and is available fresh during this time. It is also available year-round, packaged in a liquid solution of salt and water.

The crispy lotus root is the star of this dish while the beef tenderloin serves as an accent but together they are divine tasting and look very elegant when plated nicely. The sauce made with soya sauce, ginger, sesame oil, and green onions give the dish a touch of Asian seasoning.

Beef tenderloin tail is used in this recipe, which should be trimmed and cleaned before it is cooked. The tenderloin should be cooked rare to medium rare, searing only the outside on both sides until it has a nice brown color. The inside should remain pink and juicy. The seared beef is sliced very thinly like a shaving and topped over the crispy lotus root.

While it is not completely necessary, it is best to have a mandolin and rasp or zester, which will make the preparation easier. The mandolin helps you slice the ginger root thinly and evenly while the rasp helps you grate the ginger very fine.

Ingredients


  • 1 Lotus Root

  • 4 oz Beef Tenderloin Tail (trimmed and cleaned)

  • ½ teaspoon finely chopped or rasped ginger

  • 150ml Soya Sauce

  • 10 ml Sesame Oil

  • 1 Green Onion

  • 3 cups Canola Oil

Preparation Instructions

1

1Peel the outside off of the lotus root. Using a mandolin, slice the lotus root very thinly, approximately 1/8 of an inch thick. Place Canola oil in a small saucepot.

2

Using a kitchen thermometer to gauge the temperature, bring the oil up to 300 degrees Fahrenheit. Place lotus root into the oil and cook until floating, and evenly golden brown, flipping two or three times throughout the cooking process. Remove from the oil and pat dry on paper towel.

3

Let cool. Season and sear the tenderloin tail at high heat, nicely browning the outside evenly. 2To make the sauce, using only the green of the green onion, slice it half lengthwise, then slice into very thin strips , lengthwise, then turn and dice as small as possible.

4

Take the finally diced, or rasped ginger, combine with soya sauce and sesame oil and a ½ teaspoon of the finely diced green onion. Stir, consistency should be similar to salsa. 3Plating: Place the lotus root chip in center of plate.

5

Very thinly slice the beef tenderloin, and place two small shavings of beef upon the lotus chip. Using a small fork, place a dollop of the green onion and ginger mixture, on top of the beef. Eat and Enjoy!.

Restaurant Name

Ottawa Marriotte Hotel.

Restaurant Address
Canada, Ottawa, 100 Kent Street, Ottawa, ONK1P 5R7
Restaurant Phone

613 783 4229

Chef Name

Timothy Barton