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| From gastronomic guesswork |
Broiling is the technique here. The tenderloins were thinly coated in a glaze of red miso thinned with a little water and tamari, after being brought to room temperature, then broiled for 5-6 minutes a side and finally plated with a streak of real wasabi. The yukon gold potatoes were cut into 1/8" thick slices on a mandoline, poached in olive oil over medium low flame for 10 minutes, drained and broiled for 8 minutes adding the tarragon leaves for the last 2 minutes, then finished with Alai red sea salt. The sweet onion were peeled and cut into 1/2" planks, salted, and sauteed on medium high heat for 12 minutes turning once. The flavor pairing of the tarragon and beef is very complementary. The earthy red miso and contrast of the floral fruit of real wasabi was an excellent flavor pairing.
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