Luxury Tenderloin with Potato Fondant

Cooking is like building a story, layer by layer. Every flavor, every texture, every detail matters. This dish is a testament to the art of layering perfection on a plate.

Ingredients (serves 2):

• 200g tenderloin

• 100g potato fondant

• 50g sautéed spinach

• 30g black garlic purée

• 1 tbsp rosemary-infused oil

• Salt and cracked black pepper

Instructions:

Season the tenderloin with salt, pepper, and a touch of rosemary-infused oil. Sear in a hot pan, then finish in the oven at 180°C for 10 minutes. Let rest before slicing.

Prepare the potato fondant by cutting into cylinders, browning each side in butter, and then slow-cooking in chicken stock until tender.

Sauté fresh spinach in garlic-infused oil and a pinch of salt for a bright, earthy flavor.

Plate by spreading a smear of black garlic purée, layering with potato fondant, spinach, and sliced lamb. Drizzle with rosemary oil for a finishing touch.

Chef’s Tip: A pinch of flaky sea salt on the lamb just before serving enhances its flavor and elevates the dish!