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Chef Ken Gladysz
THE HOTEL HERSHEY
THE HOTEL HERSHEY
Chef Ken Gladysz's culinary career has taken him around the globe - and back. Before becoming executive chef at THE HOTEL HERSHEY, his work with the award-winning Four Seasons Hotel and Resort Company took him to Japan, Indonesia, Saudi Arabia and the American West. His inspired cuisine draws on his vast travel experience and expands beyond European classical technique to incorporate global flavors with skill and grace. He loves working with chocolate, particularly incorporating its dynamic flavor into savory dishes.
HERSHEY'S Cocoa-Ancho Pepper-Rubbed Beef Tenderloin with Maple Sweet Potato Puree & Roasted Organic Mushrooms
The spiciness of the Ancho chili powder plays off the sweet potato puree beautifully.
Serves 8
Ingredients: HERSHEY'S Cocoa-Ancho Pepper-Rubbed Beef Tenderloin
- 2 ounces vegetable oil
- Eight 8-ounce portions beef tenderloin filets, center cut
- 4 tablespoons HERSHEY'S Cocoa
- 4 tablespoons ancho chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1. Heat oil in large sauté pan over medium high heat. Sear filets for 2 1/2 minutes on each side (including edges). Remove filets from pan, allow to cool slightly, then blot with paper towel to remove excess moisture.
- 2. Combine HERSHEY'S Cocoa, ancho chili powder, cayenne pepper and salt in small bowl; mix well.
- 3. Evenly coat filets with rub and place on rack in sheet pan. Roast in pre-heated 350-degree convection oven for 10 minutes or until desired doneness. Remove from oven and let stand for 5 minutes. Hold for service.
Ingredients: Maple Sweet Potato Puree
- 30 ounces (2) sweet potatoes, peeled, trimmed and cut into large cubes
- 1 tablespoon + 1 teaspoon milk
- 2 teaspoon maple syrup
- 3/4 teaspoon butter, soft
- 2 ounces pecans, toasted and chopped
- salt and white pepper, fresh ground
- 4. Place sweet potatoes in steamer basket in a medium sauce pot. Bring to a boil over high heat. Steam for 18 minutes or until potatoes are knife-tender. Turn off heat and let stand for 5 minutes. Pass potatoes through food mill. Warm milk, syrup and butter in small sauce pan. Add to pureed potatoes; mix well. Add pecans and mix. Season with salt and pepper. Cover and hold in warm place for service.
Ingredients: Organic Mushrooms
- 16 ounces organic beech mushrooms, trimmed, cleaned and sliced
*domestic mushrooms may be substituted - 2 tablespoons vegetable oil
- salt and black pepper, fresh ground
- 5. Heat oil in large sauté pan over high heat. Add mushrooms and sauté for 2 1/2 minutes. Season with salt and pepper. Hold on side for service.
To Serve
- extra virgin olive oil
- 6. On eight large warm dinner plates, place a 3-ounce portion of sweet potato puree neatly in the center of each plate. Evenly slice beef filet in half and place both pieces on top of puree, cut side up. Spoon a 2-ounce portion of mushroom around beef. Drizzle 1 teaspoon high-quality extra virgin olive oil around each plate. Serve.
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