LAuberge Cheesecake Tenderloin and Vortex Cocktail

Vortex Therapy (cocktail):

• 2 oz turmeric infused Tito’s vodka

• 1 oz passion fruit

• 0.75 oz agave

• 0.5oz lemon

• 3 drops of inner peace flower elixir

• Paprika

• Served in a Collins glass

Beef Tenderloin, Achiote rubbed Kurobuta Belly, Buttered Fava Beans, King Trumpets

Kurobuta Belly:

• 10# Pork Belly

• 4 tbl Achiote Powder

• 2 tbl Minced Garlic

• 1 ea Bay Leaf

• Chicken stock

• Salt & Pepper

• Wonton Wrappers

Score the belly and rub Achiote powder and garlic. Season with salt and pepper. Slowly caramelize fat side down and place in a heavy pan. Fill with chicken stock until the top part of the belly is covered. Add Bay leaf, and braise in the oven for 5 hours at 300 degrees F.

Buttered fava beans:

• 1 ea Shallot

• 1 qt Peeled fava beans (blanched and chopped fine)

• 1 ea Garlic

• Salt

• 2 tbl butter

Combine all ingredients and season to taste

Sear beef tenderloin to temperature and rest.

Mascarpone Cheesecake Semifreddo

• 7 oz. Mascarpone

• 7 oz. Cream Cheese

• 7 oz. Granulated Sugar

• 8 oz. Egg Yolks

• Zest of 1 lemon

• Pinch of salt

• 24 oz. Heavy Cream

• 4 oz. Egg Whites

• 3 oz. Electra Muscat

• 1 ea. Vanilla Bean

• 4 ea. Gelatin Sheets


• Whip Cream to soft peaks and reserve in fridge

• Bloom Gelatin in ice water. Warm Electra Wine, add Gelatin

• Whip over a double boiler Egg Yolks, 7oz Sugar, Lemon Zest and Vanilla until 145*. Whip on high speed until cooled.

• Make a Swiss Meringue with second portion of Sugar and Egg Whites

• Temper Gelatin into Mascarpone, Add Sabayon, Add Meringue, then Cream

• Freeze in vessel overnight.

Red Berry Soup

• 2 clam shells of Strawberries

• 2 clam shells of Raspberries

• 2 Tablespoons Sugar in the Raw

• Zest of 1 Orange


Place in a bowl, Cover with Plastic Wrap, Place on top of double boiler.

Leave on low for 3 hours.

Place in strainer, do no press through.

Serve with fresh berries and Strawberry Sorbet


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