In a culinary world where trends come and go, Chef Yara stands out as a beacon of timeless elegance and wholesome cuisine. With 15 years of experience and a French-trained background, this UAE-based private chef has mastered the art of creating sensory journeys that linger long after the last bite.
What sets Chef Yara apart is her unwavering commitment to healthy eating and her ability to transform classic dishes into exquisite, nutritious masterpieces.
A Dash of His Past
Chef Yara's passion for food is matched only by her love for people. Her event management background has equipped her with a unique ability to connect with people, creating memorable experiences that go beyond the plate.
Chef Yara's menus and dishes challenge the stereotype that healthy food lacks flavor, proving that healthy eating can be both vibrant and delicious.
Her Signature Dish: Filet Mignon with Demi-Glace Sauce and Potato Purée
Chef Yara's signature dish, Filet Mignon with Demi-Glace Sauce and Potato Purée, exemplifies her philosophy of elevating classic dishes with natural flavors and textures. The perfectly seared and roasted beef tenderloin, seasoned with aromatic spices, is complemented by a rich, velvety demi-glace sauce and creamy mashed potatoes.
Chef Yara's attention to detail and commitment to wholesome ingredients shines through in the addition of seared broccolini and fresh chives, creating a dish that is both elegant and nourishing. She proves that healthy eating can be an indulgent and satisfying experience, paving the way for a new era that nourishes both body and soul.
Filet Mignon with Demi-Glace Sauce and Potato Purée
| Ingredients | |
|---|---|
| 1 Beef tenderloin tail, about 6 inches long | 1g Granulated garlic |
| 1g Onion powder | 1g Smoked paprika |
| Kosher salt | 50g CHEF® Demi-Glace |
| 500 ml water | 2g pickled peppercorns |
| 10g Cold unsalted butter, cut into pats | 100g MAGGI® Mashed Potato |
| 1 L water | 40g Broccolini stems |
| 2g Chives, thinly sliced | Olive oil, for cooking |
Methods
| Filet Mignon with Demi-Glace Sauce and Potato Purée | |
|---|---|
| 1. Preheat the oven to 375 degrees. | |
| 2. Season the tenderloin on all sides with the granulated garlic, onion powder, smoked paprika, and kosher salt. Truss the tenderloins with kitchen twine. | |
| 3. Preheat a large cast-iron pan with olive oil over medium-high heat. Add the tenderloin and sear on all sides for 6-7 minutes until brown and crusty. | |
| 4. Remove the tenderloin onto a sheet tray lined with a rack. Roast in oven for 8 minutes or until internal temperature reaches 130-135°F (medium rare). | |
| 5. Allow the meat to rest for 8-10 minutes. Remove the kitchen twine before slicing. | |
| 6. In a saucepan, dissolve CHEF® Demi-Glace powder in water and simmer. Swirl in butter one pat at a time. Add peppercorns and mix. | |
| 7. In a saucepan, dissolve MAGGI® Mashed Potato with water and heat together. Season if needed. | |
| 8. In a separate frying pan, add oil and sear the broccolini for 2-3 minutes until slightly cooked. | |
| 9. Cut the meat into 1.5-2 inch pieces. Serve with sauce and potato purée. | |
| 10. Garnish with broccolini and chives. | |