Agro Dolce Sonoma Vegetables, Fromage Blanc and Herb Salad
Chef Walter Pisano,
Tulio, Seattle, Washington
Serves 4
Venison Rub (will have rub left over)
| 2T |
Black pepper, Toasted |
3T |
Pink Peppercorns, Toasted |
1T |
Coriander, Toasted |
1T |
White Pepper |
½ c. |
Fresh rosemary, Minced |
¼ c. |
Fresh thyme, Minced |
½ c. |
Fine sea salt |
½ tsp. |
allspice |
1 |
Venison tenderloin, Trimmed |
1/4 c. |
Olive oil |
Place whole toasted spices into a coffee grinder and grind to powder. Add the white pepper to the mix. Place all the herbs and spices into a bowl and thoroughly mix. Place into a sealable container and keep refrigerated until needed.
Rub the venison tenderloin with the rub. Place in the refrigerator for 1 hour before cooking. In a non-stick pan, heat a 2 tablespoons olive oil sear the tenderloin on all sides. Set aside to rest and cool. Then wrap in plastic wrap and place in freezer.
Agro Dolce Sonoma Vegetables
| 1 c. |
Sparrow Lane golden balsamic vinegar |
2 c. |
water |
¾ c. |
honey (Marshall Farms) |
3 |
star anise |
2 |
bay leaves |
½ tsp. |
jalepeno pepper, minced |
½ c. |
cherry peppers, seeded, sliced in ¼-inch halves |
½ c. |
butter beans, shucked |
½ c. |
wax beans, cut about ½ inch |
½ c. |
baby golden beets, cut into 1/8 wedges |
½ c. |
romanesco broccoli, separated into ¼ sliced flowerets |
1 c. |
cherry tomatoes, whole |
Place water, vinegar, honey, star anise, bay leaves and chili pepper in a heavy-bottom small saucepot, bring to a boil turn down to simmer for 10 minutes. Place all the prepped vegetables into the pot and simmer for 6-8 minutes or till vegetable have a slight crispness to them. Place on a baking dish and refrigerate to cool.
Herb Salad
¼ c. |
Chervil, picked |
¼ c. |
fennel fronds, picked |
¼ c. |
chive blossoms, separated |
¼ c. |
purple basil leaves, very small, picked |
1 c. |
Cowgirl Creamery fromage blanc |
On individual plates, place 6 thin slices of the venison in a circle, then dollop 6 dots of fromage blanc on each slice. Garnish the center with a small amount of vegetables and finish with the fresh herb salad scattered on top. Serve immediately. |
