Our executive chef and I sat around for about 10 minutes today discussing some ideas for the fall revamp of the tenderloin plate at the restaurant. The problem is the guidelines the owner has put upon the plate because his son orders it and is very specific in what he doesn't like.
No mushrooms. No root vegetables. No Gorgonzola.
We used to do herb roasted root veggies and a truffle orzo. The current plate is mushroom gratin with a saute of carrot batonette, candied shallots, snap peas, and trumpet mushrooms with a mushroom demi.
personally I think these restrictions are a bit ridiculous. The best we could come up with is perhaps some glazed sweet potato and some sort of saute of squash. A squash ragu with some fava beans and assorted winter squash would be great, but that too wouldn't go over well with the owner.
Anyone have any great ideas that don't involve mashed potatoes? And we already have roasted potatoes for the sirloin (herb roasted potatoes with locatelli and an egg)