Cured Tenderloin with Brazil Nut Milk
Alex Atala, D.O.M.: Rediscovering Brazilian Ingredients - December 2013
Adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala
- 11 oz. (300g) beef tenderloin
- 3 Tbsps. plus 1 tsp. (60g) salt
- 1/4 cup plus 2 tsps. (30g) black pepper, freshly ground
- 4 1/2 tsps. (10g) ground nutmeg
Trim tenderloin; cut in half; roll each half into 3/4" diameter cylinder; season; sprinkle with nutmeg; rub well; roll up each cylinder tightly in plastic wrap; tie ends; reserve in refrigerator at 43°F at least 8 days.
- 2/3 cup (150g) white wine vinegar
- 1 tsp. (5g) salt
- 3 Tbsps. (50ml) water
- 1/3 lb. (150g) chayote, sliced paper thin on a mandoline
Stir vinegar, salt, and water in a bowl until salt has dissolved; add chayote; turn gently to coat; cover; reserve in refrigerator 1 week.
- 3/4 cup (100g) Brazil nuts, shelled
- 1 1/4 cups (300ml) water
- sea salt
- black pepper, freshly ground
- finely chopped chives (for serving)
- vanilla oil (for serving)
Blend nuts and water in a blender; strain through fine chinois into a bowl; discard solids; season nut milk; cover; reserve in refrigerator.
To serve, remove plastic wrap from tenderloin; slice very thin; lay slices on 1 side of plate; season; place a spoonful of Brazil nut milk in center of plate; add curled pieces of chayote; sprinkle with chives; drizzle with vanilla oil.