Beef Tendon Puff, Charred Onion Crème, and Trout Roe

Adapted by
February 2015
Yield: 45 servings


Beef Tendon Puffs
6 ounces raw beef tendons (about 45 pieces)
2 quarts water
1 quart grapeseed oil
Charred Onion Crème
3 tablespoons extra virgin olive oil
2 bunches spring onions, rinsed, halved lengthwise, patted dry
4 cloves black garlic, finely chopped
8 ounces Greek yogurt
2 teaspoons onion powder
black pepper
To Assemble and Serve
1 ounce trout roe
Borage or dianthus flowers


Beef Tendon Puffs

To a medium saucepan, add tendons and cover with water. Place a plate on top of tendons so that they are completely submerged. Simmer 3 to ­4 hours, until tendons are nearly tender. Drain tendons and let cool. Freeze overnight. Remove from freezer and let partially thaw. Cut into ⅛-inch-thick slices. Dehydrate slices in a 115°F-dehydrator until dry and crisp. ­In a separate saucepan, heat oil to 385°F. In batches of 6 to 10, fry dried tendon slices. They will puff within 5­ to 8 seconds. When they have fully puffed, immediately transfer Beef Tendon Puffs to a cooling rack. Season with salt while hot. 

Charred Onion Crème

Heat a large sauté pan over a high flame until pan is smoking, 3 to 4 minutes. Add oil followed by onions. Char for about 2 minutes on each side or until dark brown to black. Remove charred onions from pan and let cool. Finely chop onions so they resemble the consistency of a relish. In a medium mixing bowl, combine charred onion with remaining ingredients. 

To Assemble and Serve

Fill each puff with Charred Onion Crème, about 1 teaspoon per puff. Top with ½ teaspoon trout roe. Garnish with flower. Serve immediately.