Best Tomato And Celery Infused Beef Consommé With Tiny Choux Puffs Recipes

Tiny Choux Puffs image

Yield Makes 90 (1/2-inch) profiteroles

Number Of Ingredients 6

1/2 cup water
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
Special equipment: a pastry bag with 3/8-inch plain tip

Steps:

Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
Preheat oven to 425°F.
Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

Cold Beef Tenderloin with Tomatoes and Cucumbers image

Provided by Anna Stockwell

Yield 8-10 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more
1 (3 1/2-4-lb.) beef tenderloin
3 Tbsp. whole black peppercorns, coarsely crushed
2 Tbsp. kosher salt
3 lb. heirloom tomatoes (6-8), sliced into 1/4"-thick rounds
6 mini seedless or Persian cucumbers, sliced into 1/4"-thick rounds
1 cup basil leaves
Sherry vinegar or red wine vinegar (for serving)
Flaky sea salt
Freshly ground black pepper
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

Steps:

Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly oil grate. Rub tenderloin with 1/4 cup oil and sprinkle with peppercorns and kosher salt. Grill over hottest part of grill, turning often, until lightly charred on all sides, about 5 minutes. Move to cooler part and continue to grill, turning often, until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 25-30 minutes longer. Transfer to a platter and let cool.
Just before serving, thinly slice tenderloin on a large cutting board you can also serve from (or transfer back to platter). Arrange tomato slices, cucumber slices, and basil alongside. Drizzle tomatoes and cucumbers very lightly with vinegar. Drizzle oil over everything and season liberally with sea salt and ground pepper. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
Do Ahead
Beef tenderloin can be grilled 1 day ahead. As soon as it is cool, wrap tightly in plastic (do not slice) and chill until ready to serve.