Black shallot beef chanterelle

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black shallot beef chanterelleHere, the slow caramelization used for preparing Korean black garlic (a technique in which garlic is placed in a terra cotta pot and left in direct sunlight for three to four months) is applied to the shallot surplus from the garden. The resulting flavor is both complex and familiar, recalling the base of all the bouillons and broths tasted in the past. The black shallots, which are paired with aged beef tenderloin that has been poached in its own fat and with tiny chanterelles, are a good expression of our food preservation efforts: our garden surplus invariably inspires new and exciting flavors and techniques.

  • Yield: 4 Servings


  • 4 | shallots, unpeeled
  • 500 grams | about 1 pound beef tenderloin
  • 3 kilograms | about 6.5 pounds rendered beef fat
  • kosher salt
  • black pepper
  • 2 .2 kilograms | about 5 pounds beef oxtails, cut into 3-inch (7.5-centimeter) pieces
  • reserved beef trim
  • 40 grams | 3 tablespoons extra virgin olive oil
  • 900 grams | 2 pounds diced yellow onions (about 3 large onions)
  • 220 grams | scant 8 ounces diced carrots (about 2 carrots)
  • 220 grams | scant 8 ounces diced celery (about 2 stalks)
  • 100 grams | about 1 cup diced leek tops
  • 3 | bay leaves
  • 12 .5 kilograms | about 12 ½ quarts water
  • kosher salt
How to Make It
  1. FOR THE BLACK SHALLOTS: Place the shallots in dry plastic containers with lids and dehydrate for 1 month at 150°F (66°C). Peel the skin from the shallots. Cut each shallot in half lengthwise and remove a few outer petals, to reveal the thinner core. Hold in an airtight container in the refrigerator.
  2. FOR THE AGED BEEF TENDERLOIN: Place the tenderloin, uncovered, in a sanitary refrigerated area and leave to age for 2 to 3 weeks. Trim off the fat and connective tissue and discard. Cut into a perfect cylinder, reserving the trim. Refrigerate until serving.
  3. FOR THE BEEF JUS: Preheat the oven to 500°F (260°C). Place the oxtails and beef trim on a rack in a roasting pan and roast for 25 minutes, until dark golden brown. Let cool to room temperature.
  4. Pour the oil into a large stockpot and place over high heat. Add the onions, carrots, celery, leek tops, and bay leaves and caramelize the vegetables, stirring occasionally, for about 10 minutes, until soft and golden brown. Add the cooled oxtails and water to the vegetables and bring to a boil over high heat. Turn down the heat to a simmer and cook, uncovered, at 180°F (82°C) for about 10 hours, until the stock has a rich flavor and aroma. As the stock simmers, occasionally skim the fat and solid protein that forms on the surface. Strain the stock through a chinois into a rondeau set over low heat. Cook the stock until reduced by about 80 percent to a thickened jus that coats the back of a spoon, about 5 hours. Prepare an ice bath. Strain the jus through a very fine cloth filter into a metal container, then nest the container in the ice bath to cool the jus. To season, heat the desired amount of jus in a saucepan and season with kosher salt.
  5. FOR THE CHANTERELLE STOCK: Combine the chanterelles, wine, and water in a saucepan and bring to a boil over high heat. Turn down the heat to low and gently simmer, uncovered, for 2 hours. Strain through a very fine cloth filter into a bowl nested in an ice bath.

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