“You always eat with your eyes first.”
Colour is the first sense that you experience with food. An array of colours can be made of black squid ink, blue anchan flower, purple blueberry, red strawberry, pink beetroot, orange-green-yellow citrus fruit, brown mushroom or chocolate, gray taro root and white whipped meringue – which all sound scrumptious!
1. First, make the sauces as follows.
2. To make the mushroom sauce, saute the mushroom with garlic and onion, add the heavy cream and season with salt and pepper. Bring to the boil, then blend to a smooth puree and set aside. You can adjust the consistency by adding more hot cream while you blend it.
3. To make the beetroot sauce, saute the beetroot with garlic and onion, and add the sour cream and heavy cream. Season with salt, pepper and lemon juice, then simmer until it is well cooked. Blend to a smooth puree, and set aside. You can adjust the consistency by adding more hot cream.
4. Saute the potato brunoises in olive oil, garlic, onion, salt and pepper, then set aside.
5. Saute the mushroom brunoises in olive oil, garlic, onion, salt and pepper, then set aside.
6. Season the beef tenderloin cubes with salt, pepper and Worcestershire sauce then lightly coat them with flour.
7. Heat the oil in a pan on high.
8. Pan sear the beef cubes to a nice brown for a few minutes. Do not overcook them, then let them rest for few minutes.
9. To serve, splash the beetroot and the mushroom sauces on a plate, place the seared beef on top, and cover with the sautéed mushrooms and potatoes. Garnish with fresh herbs.