Best of the BEAST: Beef-Centric Degustation at Elbert’s Steakroom

A degustation of the well-loved red meat as the center, a crafted tasting menu to highlight the best of beast. Chef Adrian Cuenca of Elbert’s Steakroom and the awesome people from Table for Three, Please partnered up for this themed dinner. A six course feast that celebrate beef and all its meaty goodness.

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This sold the deal for me — Bone Marrow Crusted Tenderloin. The highlight of the dinner; gorgeous tenderloin slammed with a nice fatty crust.

BEST OF THE BEAST MENU

Jellied Aji Tamago

Adrian’s Steak Tartare

Salad of Mixed Greens and Miso Seared Tenderloin

Chef’s Burger Slider

Tongue & Cheek Taco

Bone Marrow Crusted Tenderloin, Bordelaise sauce, Truffled Mash

(*A surprise dessert by Kitchyart will be served)

Price: P2,200

Dinner started with a number of amazing appetizers first was their Jellied Aji Tamago.

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Chef Adrian’s version of the Jellied Eggs; The aji-tamago is from Ramen Yushoken, dubbed as the best ramen place in the metro.

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Jellied Aji Tamago

I’ve always been partial to Aji-tamago, I just love how these soft-boiled eggs that are marinated for hours (Yushoken’s version was marinated for a whole day) exude a strong soy-sauce based flavor and then you hit the yolk and all it’s golden goodness melts in your mouth. Took a bite and I first tasted the jelly bits giving a distinct savory flavor that further highlight the flavor of the eggs, then there I hit the eggs and all of the components dissolve giving a wonderful medley of flavors giving me utter bliss.

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The Chef’s take on Steak Tartare with inspiration from Chef Tony Boy of Antonio’s-fame, I love steak tartare and fortunately this one did not disappoint.

Chef Adrian's Steak Tartare
Chef Adrian’s Steak Tartare
Chef Adrian's Steak Tartare
Chef Adrian’s Steak Tartare

The steak tartare yielded a faint pungent whiff, primarily because of the mustard sauce base and the radish. Took a bite after slightly drowning the meat on the sauceΒ  and I love how its flavor did not overpower the meat, but rather worked really well in bringing out the natural flavor of the meat, then I hit the alfalfa sprouts giving a nice tinge of crunch.

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Ever had seared tenderloin on your salad? I’m telling you it was awesome! And it came with a fantastic truffle-miso glaze too.

Salad of Mixed Greens and Miso Seared Tenderloin
Salad of Mixed Greens and Miso Seared Tenderloin
Salad of Mixed Greens and Miso Seared Tenderloin
Salad of Mixed Greens and Miso Seared Tenderloin

It’s no secret that I’m not fond of salads or any green leafy stuff. But when you put succulent pieces of tenderloin to that equation I’d gladly munch on it with no complaints. I first tried the meat without the sauce / glaze and I love how it’s really juicy and packed with flavor. Then you hit it with that awesome truffle-miso glaze and all its rich earthy flavors compliment the tenderloin bits, then the veggies giving a nice hint of crunch.

elberts_steakroom_chefs_burger_slider_posterChef’s Burger Slider – BONE MARROW Stuffed and sprayed with a bit of truffle oil.

Chef's Burger Slider
Chef’s Burger Slider
Chef's Burger Slider
Chef’s Burger Slider

I’ve been meaning to try their bone-marrow stuffed burgers for quite some time, after hearing good things about it, I can’t pass on its sinful, pampabata goodness. Good thing they included it on the tasting menu, a smaller serving of their famous umami burger. It was definitely love at first bite for me a whiff of truffle and all its earthy aroma comes forth then there’s the onion bits sweet and starchy and then you hit the burger, really tender and then there’s the fatty bits, bone marrow goodness piped on these beautiful little patties, it was amazing. Sorry for the crappy shot of the cross section, tried cutting the burger slider in half so I can take a decent picture of the filling, failed miserably. It was really, really good though. πŸ˜€

elberts_steakroom_tongue_and_cheek_taco_posterPieces of tongue and cheek on a corn tortilla topped with tomatoes and cilantro.

Tongue and Cheek Taco
Tongue and Cheek Taco
Tongue and Cheek Taco
Tongue and Cheek Taco

I tried the meat bits first and I liked how the fatty bits are really tender. But as I ate it like a normal taco the flavor of the meat seemed lost in all the various components, found the cilantro a bit overpowering. After that I just ate the meat.
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Saving the best for last – Bone Marrow Crusted Tenderloin served with a bordelaise sauce and truffled mashed potato.

Bone Marrow Crusted Tenderloin, Bordelaise sauce, Truffled Mash
Bone Marrow Crusted Tenderloin, Bordelaise sauce, Truffled Mash
Bone Marrow Crusted Tenderloin, Bordelaise sauce, Truffled Mash
Bone Marrow Crusted Tenderloin, Bordelaise sauce, Truffled Mash

After the gorgeous piece of steak was served I had to take a moment to gaze and admire its beauty and sheer awesomeness. Sliced through the meat and you got to love that pink center, cooked medium rare the way it should be. Took a bite and an explosion of flavor delighted my palate, the bone marrow bits was a bit crispy and as you chew, the fat dissolves and melts in your mouth, the meat was well seasoned and I really like how the sauce went really well with it. I almost forgot about the truffled mashed potato on the side creamy, buttery with traces of the earthy truffle aroma. This is one killer steak, one that’s done right and made even more awesome with a bone marrow crust.

For the sweet ending — A surprise dessert by Kitchyart (one of the contributors of Table For Three, Please)
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For the surprise dessert she treated everyone with a slice of bread pudding with toffee sauce, a well loved recipe from her mom and a classic chocolate chip cookie, her specialty. Tried the cookie first, the crust had the tiniest bit of crunch, resistance till you hit the centre and exposed is all the chocolate-y goodness, then I dipped the cookie on the sweet toffee sauce. Next was the pudding the bread base was light, really soft and not too sweet, drowned it with the toffee sauce drowning it on that caramel-like sweet goodness.

elberts_steakroom_dessert_kitchyart2 copyRequested for extra toffee sauce, oh I just can’t get enough of this sweet, sticky treat. Finished it off with a hot cup of coffee and I’m a happy camper.

I really enjoyed this degustation, I think Chef Adrian Cuenca succeeded in preparing a beef-centric tasting menu, it’s definitely a feast that celebrates the Best of the Beast. That Bone Marrow Crusted Tenderloin was to die for! I wonder if they can do this for the regular steaks at the restaurant, hope so! I’m definitely going back to try some of their steaks and probably muster all the courage I need to take down their Truffled Bone Marrow Stuffed Burger.

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Elbert’s Steakroom

3F Sagittarius Building III,
111 HV dela Costa St,
Salcedo Village, Makati
Facebook Page
Official Website

16 thoughts on “Best of the BEAST: Beef-Centric Degustation at Elbert’s Steakroom”

  1. Eugene,
    Thank you for coming last night. We are glad that you enjoyed. Thanks also for the wonderful post and amazing photos.

    Sanju, Paul and Kate. (tableforthreeplease.com)

  2. Thanks so much for the review, Eugene. I am glad you enjoyed. Awesome photos! Let me know when you are going to try the Chef’s burger (truffled bone marrow stuffed). You just had a teaser with the slider. cheers!

      1. I LOVED the toffee sauce! Can’t believe I didn’t see until it was too late that there was extra available. By the way, it wasn’t bread pudding, but date pudding. πŸ™‚

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