'Coco' on Serious Eats

Cook the Book: Beef Tenderloin with Horseradish and Watercress Rolls

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. More

Cook the Book: 'Coco'

Ten chefs from around the world including Mario Batali, Alain Ducasse, Ferran Adrià, and Alice Waters were asked to hand-pick chefs they thought to be some of the most influential, innovative, and significant. They share their stories and menus in the pages of Coco, and each day this week we'll be featuring a different recipe from the book. Enter to win a copy here. More

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