Serious Eats: Recipes
Cook the Book: Beef Tenderloin with Horseradish and Watercress Rolls
Our first recipe for this week comes from one of Mario Batali's top picks for Coco, April Bloomfield. Bloomfield head the kitchen at The Spotted Pig and the newly opened The Breslin, two incredibly popular, meat-heavy restaurants in New York. Bloomfield made a name for herself with her unique brand of highbrow gastro-pub cuisine served in restaurants with little fine dining pretense.
The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo.
As always with our Cook the Book feature, we have five (5) copies of Coco to give away this week.