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Herb and Pistachio Crusted Beef Tender with Tofu Bearnaise, Carrots and Parsnip Puree

David Perez, Chef

Hyperion Field Club

Johnston, Iowa





Petite Shoulder Tender

Herb and Pistachio Crusted tender| Tofu béarnaise| Demi-glaze| parsnip puree| heirloom carrots



Herb and Pistachio Crust

¼ cup shredded parmesan cheese

¼ cup pistachios

1 bunch parsley

S&P to taste


Place ingredients in food processor; Coarsely chop.


1 pound Petit Shoulder Tender

Cut into 4 pieces. Coat with soybean oil, roll in herb crust mixture; place on sheet pan. In a preheated 400-degree oven, place meat. Roast for 15 minutes or until desired doneness.


Tofu Bearnaise sauce

2 ½ boxes (12.3 oz per box) silken firm tofu

2 tbsp Lemon juice

¼ cup champagne

¼ cup soybean oil

1 tbsp fresh tarragon, chopped

1/8 tsp turmeric

3 dash Lolas original sauce

S&P to taste


In a blender, add ingredients; blend until smooth.

Heat when ready to serve.


Favorite purchased Demi- glaze Sauce

Add Lola’s Hot Sauce to taste

Heat when ready to serve.

Parsnip Puree

1 pound parsnips, peeled

1 qt heavy cream or plain soymilk

1 tarragon stem

S&P to taste

Place in medium saucepan and cook until tender. Remove tarragon stem. Place in blender; blend until smooth.

Rainbow Carrots

1 pound rainbow carrots, washed and cleaned

2 tablespoons soybean oil

S &P to taste

Toss carrots in oil. Place on roasting pan in a 400-degree oven. Roast until tender.

To Plate-

On 4 plates, place meat. Drizzle with tofu sauce and demi-glaze sauce. Add parsnip puree; top with rainbow carrots.

Serve immediately.


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