Chef Arz El Gemayel, a seasoned professional with 24 years of experience, approaches cooking with a scientific perspective. He believes that understanding the principles behind culinary techniques is the key to achieving optimal results.
His signature dish, Beef Tenderloin with Pepper Sauce and Squash Puree, exemplifies this philosophy, showcasing the perfect harmony of flavors and textures achieved through a meticulous application of culinary science.
A Dash of His Past
Chef Arz's culinary journey spans an impressive 27 years, during which he has accumulated extensive expertise across various sectors of the Food and Beverage industry, including Hotels, Restaurants, Catering, Healthcare facilities, and Bakeries. His unwavering dedication to his craft has earned him numerous certifications and awards, solidifying his position as a respected member of the Qatar Culinary Professionals and other Chef Guilds.
As an advisory chef for Nestle Professional in Qatar, Chef Arz shares his wealth of experience and scientific approach to cooking with customers and team members, inspiring them to delve deeper into the principles that govern the creation of exceptional dishes.
His Signature Dish: Slow Roasted Lamb Shoulder with Smoked Eggplant Puree, Char Grilled Baby Vegetables, & Anchovy Crumb
Chef Arz's signature dish, Beef Tenderloin with Pepper Sauce and Squash Puree, is a testament to his scientific approach to cooking. By carefully selecting premium tenderloin meat, Chef Arz ensures that the proteins are of the highest quality, allowing for optimal texture and flavor development during the cooking process.
Beef Tenderloin with Pepper Sauce and Squash Puree
| Squash Puree | |
|---|---|
| 1 large Butternut Squash | 35g Unsalted Butter |
| 20g Brown Sugar | 2g Ground Cinnamon |
| 2g Nutmeg | 3g Kosher Salt |
| Beef Tenderloin with Pepper Sauce | |
| 220g Black Angus Beef Tenderloin | 20g Chef Demi-Glace |
| 2g Fresh Rosemary | 20g Blue Cheese |
| 10ml Fresh Cream | 10g Unsalted Butter |
| 60g Sautéed Mushrooms | 1 fresh Beetroot |
| 50g White Carrot | 5g Mizuna Leaves |
| 2g Rose Sprigs | 20g Baby Asparagus |
| 2g Rock Salt | 2g Crushed Black Pepper |
| 40g Shallots | 2g Fresh Thyme |
Methods
| Squash Puree | |
|---|---|
| 1. Preheat oven to 190°C (375°F). Halve squash lengthwise and remove seeds. | |
| 2. Top squash halves with butter and brown sugar. Dust with cinnamon, nutmeg, and salt. | |
| 3. Roast for 50-60 minutes until fork-tender. Let cool slightly. | |
| 4. Scoop flesh into blender, purée until silky smooth. Adjust seasoning. | |
| 5. Pass through fine sieve for extra smooth texture. Keep warm. | |
| Beef Tenderloin with Pepper Sauce | |
| 1. Marinate beef with rosemary, thyme, salt, pepper, and olive oil for 30 minutes. | |
| 2. Sear in smoking hot pan 2-3 minutes per side until golden crust forms. | |
| 3. Finish in 200°C (400°F) oven to desired doneness (4-6 min for medium-rare). | |
| 4. Parboil carrots and beetroot separately until al dente, then roast until caramelized. | |
| 5. Sauté mushrooms and shallots in butter until golden. Season with thyme. | |
| 6. Wilt Mizuna leaves lightly in olive oil, season with flaky salt. | |
| 7. Plate: Mushroom base, sliced beef, squash purée quenelle, roasted vegetables. | |
| 8. Drizzle with demi-glace sauce, garnish with blue cheese foam and edible flowers. | |