Love Me Tender

Recipe

BY SRQ STAFF SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY JAN 27, 2017

Time to stock up on teddy bears and diamond rings—Valentine's Day is right around the corner. Take your honey to the Table Creekside for a très romantique waterside dinner, or make the Spiced Java-Crusted Bison Tenderloin from Chef Pedro Flores' special V Day menu on your own (careful, it's a little ambitious). Either way, it's bound to be unforgettable. 

Spiced Java Rub Ingredients: 3 oz. toasted ground Jamaican coffee; 2 oz. toasted ground black pepper; 2 oz. toasted ground coriander; 1 oz. toasted ground cumin; smoked paprika to taste; Himalayan pink sea salt to taste.

Combine all ingredients, mix and set aside. Coat 8-oz. bison tenderloin with mixed rub. Sear in clarified butter to desired temperature.

Candied Bosc Pear Ingredients: 1 Bosc pear, peeled; 4 oz. agave nectar; 8 o.z Pinot Noir; 1 cinnamon stick; 1 vanilla bean, insides scraped; .Raw sugar to taste

Mix ingredients together and simmer with peeled pear for 45 minutes. Set aside in refrigerator to chill. After cooling, sear pear in unsalted butter and deglaze with a touch of agave. 

Yukon Gratin Dauphinoise Ingredients: 1 cup heavy cream; 1 cup milk; 4 oz. salted butter; ½ cup white cheddar cheese; 2 Yukon gold potatoes, sliced ¼ inch thick; Sea salt to taste. 

Simmer potatoes in mixture until al dente. Layer in baking dish, pour simmered mixture on top. Sprinkle with white cheddar cheese. Bake for 20 minutes uncovered, at 300 degrees.

Bone Marrow Gastrique Ingredients: 1 lb bone marrow; 6 oz. celery, roughly chopped; 6 oz. onions, roughly chopped; 6 oz. carrots, roughly chopped; 6 oz. thyme, roughly chopped; 6 oz. garlic, roughly chopped.

Roast all ingredients together on sheet pan in oven for one hour at 300 degrees. After roasting, move contents into pot on stovetop and deglaze with red wine.

In a pot, add 16 oz. beef stock, 1 orange, zested, 1 Tbsp. brown sugar and salt to taste. Simmer for one hour. Strain and scoop out bone marrow gelatin to add to sauce. Put sauce on a plate, place bison filet on top. Add pear and potatoes to plate, enjoy!

The Table Creekside, 5365 South Tamiami Trl., Sarasota, 941-921-9465.

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