José Andrés Brings a Four-Star Eatery to LA

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The inventive Spanish chef shares a recipe that keeps his kitchen haute
Culinary innovator José Andrés is best known for bringing his traditional and avant-garde style of Spanish cuisine to America.  He is responsible for putting tapas on American menus, as well as his collection of Mediterranean restaurants: Café Atlantico, Jaleo, Zaytinya, Oyamel, and of course, the minibar by josé andrés.  An international top chef, Andrés is often referred to as Spain’s unofficial ambassador to the United States.  In addition to being the host and executive producer of Made in Spain, a 26-episode PBS television series that focuses on Spain’s food, wine, and travel, he is also commonly seen on Bravo and the Travel Channel in shows such as Top Chef and No Reservations.
Despite his busy schedule in the kitchen and on television, he just opened a new Los Angeles eatery.  The Bazaar in Beverly Hills earned four-stars from the Los Angeles Times, and is L.A.’s only four-star restaurant.  The New York Times and The Washington Post even recognized it on the East Coast with praise.  Stating very simply, “I do what I love,” Andrés says he was always hungry with a passion for cooking.
He has fond memories of his parents cooking when he was a child and remembers being fascinated by the power of food to bring people together.  “I realized very early the power of food to evoke memory, to bring people together, to transport you to other places and I wanted to be a part of that.  When I was little I always wanted to help.  At 15 I enrolled in cooking school and now many years later, I do what I love.”
To help bring others together and form memories with food, here is his special recipe for slow-roasted beef tenderloin:
-1 pound beef tenderloin
-2 ounce Spanish extra-virgin olive oil, plus more for drizzling
-1 bunch fresh thyme
-Sea salt and black pepper to taste
-4 ounce Cabrales cheese (or any other good Spanish blue cheese)
Heat the oven to 200°F. Using a brush, coat the tenderloin in olive oil. Place the thyme in the bottom of a small roasting pan and the tenderloin on top. Roast until the temperature inside the tenderloin reaches 140°F. on an instant-read thermometer; this should take around 40 minutes. Remove from the oven. The tenderloin will be medium rare at this stage.
Remove and discard the thyme. Place the roasting pan on a burner over a high flame. Sear the tenderloin for 1 minute on all sides. Remove from the heat and let it rest for 5 minutes. Cut into 1-inch cubes.
Place the cubes on a plate that has been previously warmed. Sprinkle each cube with sea salt and black pepper to taste. Place a piece of Cabrales cheese on top of each cube and drizzle with olive oil. Serve immediately.

Via Halogen Life

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