Photo By Aaron FeinbergEditorial Note – The recipes presented within this department, Cooking Fresh are without directions and measurements. Here is a quote from chef Adam Watten that will help guide you.“My hope was that I could translate the process of approaching food this way to print. By doing so, my thought was that we could teach people to look at the cooking process differently. They now have to be much more engaged and open to the concept that cooking can be more than a repetitive process. They assume more of a role in the act itself. It becomes an intimate experience and adds another level of excitement to making a meal. It helps create awareness of our time and place here in Hawaii. The recipes do require some knowledge of cooking. I think that most of your readership will have the ability to make any of those dishes. By showing people this method we can hopefully empower them to eat this way. I believe that it’s good for our small local producers, our health, and our collective well-being.”
Course: Main Course
Author: Adam Watten
Large Iron Skillet
Filet Of Beef (WAILUA MEAT COMPANY)
Beef Filet(Grass Fed, Dry Aged)
Kiawe Hibiscus Sauce
Rendered Beef Fat
Garlic Chives(Root End)
Rendered Pork Fat
Prepare Mushroom Stuffing.
Cut squash in half, remove seeds, season with salt and pink pepper, roast.
Once roasted through, remove from skin and reserve.
Heat large skillet with beef fat to sautee mushrooms until almost dry, season with salt and black pepper.
Add shallots, garlic chives, and lower heat.
Deglaze with hibiscus wine and reduce.
Allow mixture to cool before stuffing beef.
Prepare Filet of Beef.
Clean and trim filet, then butterfly whole filet open.
Season inside with salt and black pepper, then add squash (careful to not overstuff).
Roll back into original shape and tie with butcher’s twine.
Place in a bag to marinate with kiawe syrup (12 hours if possible).
Pat dry, season with salt and black pepper and sear all sides in a large hot iron skillet to desired temperature.
Place filet on side to rest before slicing.
Slice and garnish with shallots, mushroom powder, and Mexican tarragon flowers.
Prepare Kiawe Hibiscus Sauce.
Deglaze the drained and seasoned pan from filet with hibiscus wine and reduce.
Add kiawe syrup to desired consistency.
Season with salt and toss shallots in beef fat and roast in hot oven until cooked through.
Let cool and remove skins.
Prepare Mushroom Powder.
Toss mushrooms in kiawe syrup and season with salt and black pepper.
Roast in the oven until browned, then dehydrate until completely dry.
Grind in a coffee grinder to make powder, reserve.