Chef Shaun Hergatt's beef tenderloin on THE Dish
New York City may seem like a far cry from Cairns, Australia, where Shaun Hergatt grew up, but he's certainly made his mark since moving to the United States almost 15 years ago.
He is now the award-winning executive chef of Juni, a boutique restaurant located within Manhattan's Hotel Chandler. There, he celebrates the height of the season, with an ever-evolving menu showcasing ingredients at their peak.
He has been named "Best New Chef" by New York Magazine and Juni, open just under a year, received "Best New Restaurant" accolades from Esquire magazine in 2013.
Hergatt joined "CBS This Morning: Saturday" to serve up his ultimate dish, beef tenderloin.
Note all measurements below are in metric.
Main Course: Beef Tenderloin
Ingredients
200g beef tenderloin
2 grilled romaine leaves
40g tomato chutney
3 shaved spring onions
Instructions:
1) Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast.
2) Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Season as desired.
3) Place beef on hot rack of grill and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
4) Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium.
5) Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
For the Tomato Chutney:
500g roma tomatoes, diced
100g shallots
20g garlic, minced
5g fresh ginger, minced
100ml red wine vinegar
50g granulated sugar
20g olive oil
5g chopped basil
Instructions for the Tomato Chutney
1) Sweat the shallots, ginger, and garlic.
2) Add sugar and vinegar.
3) Reduce by half and add in the tomatoes.
4) Cook until dry and add olive oil and basil.
5) Season to taste.
Side Dish: Tomato Salad
Ingredients
9 Toy Box tomatoes or another varietal heirloom tomato
10g tomato tomato gelée (recipe below), chopped
20 ml white balsamic vinaigrette
5g basil seeds
5g shaved ricotta salata
20g sliced cucumber
3 cucumber blooms
10g arugula
For the tomato gelée:
250g plum tomatoes
250g cherry tomatoes
50g water
8 gelatin sheets (soaked in cold water until softened)
3g salt
To prepare the tomato gelée:
1) Blend the tomatoes with salt and water.
2) Pass the blended pulp through cheesecloth set over a chinois until clear.
3) Warm the liquid and whisk in the gelatin sheets (8 sheets of gelatin per liter).
4) Pour the liquid into a shallow casserole dish.
5) Chill until set and then dice the gelée.
For the white balsamic vinaigrette:
500g extra-virgin olive oil
500g white balsamic vinegar
salt, to taste
Instructions
Whisk the oil and vinegar together and season with salt.
To serve:
Slice the heirloom tomatoes and serve with appropriate foraged garnishes, gelée, vinaigrette, arugula, and ricotta salata.
Side Dish: Lobster Tail
Ingredients
1 lobster tail, split in half
30g Maltinaise sauce (recipe below)
5 tarragon leaves
For the Maltinaise sauce:
500 ml orange juice
11 egg yolks
500g whole butter, melted
20g tarragon vinegar
11g salt
Instructions
1) Place orange juice in a large sauce pot and reduce to 150 g.
2) Add egg yolks, vinegar, and salt.
3) Whisk over a double boiler until ribbon stage is achieved.
4) Slowly whisk in melted butter.
5) Transfer to an ISI canister and charge with two chargers.
Side Dish: Halibut Roulade
Ingredients
75g Halibut Roulade
20g pea puree
5g garbanzo beans
5g sugar snaps
10g sliced snow peas
10g basil mint oil
20g lemon essence
3 snow pea flowers
3 pea tendrils
Halibut Preparation:
1) Portion the halibut into 160g pieces.
2) Season and roll in plastic to form a roulade. Vaccum on 5x5.
3) Cook the halibut for 17 minutes at 57.5 degrees in a circulator. Take out and let rest for 10 minutes.
4) Cool down in an ice bath.
Pea Puree:
200g frozen peas
40g spinach
xantham gum
Pea Puree Preparation:
1) Blanch peas and spinach and shock in an ice bath.
2) Blend together in a vitaprep until smooth, slowly adding xantham gum. Add water as needed. Season with salt, cool down quickly, and pass through a fine tamis while on ice.
Basil Mint Oil:
125 ml grapeseed oil
100g fresh basil
100g fresh mint
50g spinach
1) Blanch basil, mint, and spinach in salted boiling water and then shock in an ice bath.
2) Remove from the ice water and squeeze out excess water.
3) Place in a vita prep with oil and blend on high. Strain through a coffee fiter/fine chinois.
4) Place oil in squeeze bottle and reserve.
Lemon Essence Sauce
250g chicken stock
50ml cream
375g crème fraîche
150g butter
30g lemon juice
salt and pepper
Instructions
1) Bring chicken stock to a boil and reduce by half. Add in cream and crème fraiche.
2) Mix with a hand blender and emulsify in the butter.
3) Season with lemon juice, salt, and pepper and pass through a fine chinois.
Dessert: Lamingtons
For the lemon sponge cake:
Ingredients
8 eggs
1 3/4 cups granulated sugar
2/3 cup corn syrup
1 1/4 sticks butter, melted
1 3/4 cups flour, sifted
12g baking powder
3/4 cup lemon juice
1/3 cup milk
Instructions
1) In a mixer, ribbon the eggs and sugar. Fold in the sifted dry ingredients. Next, fold in the lemon juice. Finish with corn syrup and butter.
2) Bake at 325 degrees Fahrenheit for 14 minutes. Cool the cake and freeze.
For the Raspberry Jam:
4 cups raspberry puree
1 cup sugar
1 tablespoon apple pectin
Instructions
1) Reserve 1/4 cup of sugar whisked in with the pectin.
2) Place the puree and sugar in a pot and bring to a boil and whisk in the pectin mixture. Stir constantly to avoid scorching. Cook to 105 degrees Celsius. Reserve and refrigerate overnight.
For the Chocolate Ganache:
2 cups Jivara chocolate
2 cups Manjari chocolate
1 quart heavy cream
1) Heat heavy cream to a simmer. Pour over the chocolate mixture. Allow the cream to sit for a minute, and with a rubber spatula, combine until smooth.
Instructions
1) Spread a generous amount of jam on top of one of the cakes. Place the 2nd cake face down. Chill and reserve to cut into desired shape.
2) Dip and coat the cakes with ganache and drop into a tray of shredded coconut for the second coating. Reserve and chill to set. Serve at room temperature.