This recipe combines two dishes from two renowned Argentine chefs. The tenderloin was inspired by Narda's preparation at La Corte, while the Domino potatoes are a classic recipe from Francis Mallmann at Patagonia Sur. It's a flavorful dish perfect for sharing with family and friends. The nut crust adds a delightful texture to the tenderloin, and the buttery Domino potatoes are a visual and culinary treat.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Finely chop all the nuts together to create a mixture that will be used to coat the tenderloin. You can use peanuts as an alternative if preferred.
Cut the potatoes into rectangular blocks, then slice them into thin sheets to create the 'Domino' effect.
Brush the potato slices with melted butter and bake them in the oven for approximately 20–30 minutes.
Coat the tenderloin with the nut crust.
Sear the tenderloin on a very hot griddle with a drop of olive oil.
Finish cooking the tenderloin in the oven.
Serve the dish with chimichurri and a spicy sauce to enhance the flavors.
Use fresh, high-quality nuts for the crust to achieve the best texture and taste.
Ensure the griddle is very hot before searing the tenderloin to lock in the juices.
Can I use other types of nuts for the crust?
Yes, you can use any nuts available in your region, including peanuts, almonds, walnuts, or chestnuts.
What is the 'Domino' effect for potatoes?
The 'Domino' effect refers to slicing potatoes into thin sheets and arranging them in a visually appealing way before baking.
How long should I bake the potatoes?
Bake the potatoes for approximately 20–30 minutes, or until they are golden and crispy.
What temperature should I use to cook the tenderloin in the oven?
Cook the tenderloin in a preheated oven at around 180°C (350°F) until it reaches your desired doneness.
Can I prepare this dish ahead of time?
You can prepare the nut crust and slice the potatoes ahead of time, but cook the tenderloin and bake the potatoes just before serving for the best results.
