Todays experiment: Tenderloin of Icelandic Horse
Today I'm going to revisit a great type of meat: Tenderloin of Icelandic foal. This meat is absolutely one of the best I've ever had the pleasure of working with and I've used it only once before, when competing in the Nordic Amateur Championship this winter. I've got the meat ready for an eight hour sous-vide now and I'll finish it off on the barbecue or in a grill-pan if the weather stays crappy. Today I'll serve it old-school with perfect fries, seared tomatoes and a emulsified sauce.
