EUROPEANBEEF

Recipe

ENJOY IT'S FROM EUROPE

Slowly roasted beef tenderloin, grilled shitake and black sesame mustard

Ingredients Serves 2

  • Beef tenderloin
  • Season beef tenderloin with salt and white pepper and caramelize on all sides in a smoking hot pan with grapeseed oil.
    Oven roast in low temperature until medium.
Yuzu infusion
  • 930g Water
  • 25g Thyme
  • 40g Rosemary
  • 2.5g Allspice, Crushed
  • 10g Bonito
Season the broth with
  • 50g Soy sauce
  • 45g Yuzu juice
  • 6g Salt
Black sesame mustard
  • 100g Sesame seeds
  • 100g Black sesame seeds
  • 200g Mustard seeds
  • 380g Champagne vinegar
  • 400g water
  • 19g Salt
Dressing
  • Gold shred mushroom
  • Shallots
  • 30g popcorn

Method
  • Beef tenderloin

    Season beef tenderloin with salt and white pepper and caramelize on all sides in a smoking hot pan with grapeseed oil. Oven roast in low temperature until medium.

  • Yuzu infusion

    Put all but water in a glass bowl and add water, stir well and let sit covered for 10 minutes.
    Remove cover, let sit for 5 minutes
    Strain through a chinois, pushing for total extraction.

  • Season the broth with

    Add the vinegar, orange juice and salt, stir well and reserve

  • Black sesame mustard

    Heat white sesame seeds and black sesame seeds. When they are golden, remove both. Heat separately mustard seeds; remove them when they turn golden.
    Put the vinegar, water and salt in the blender; add sesame seeds to blend puree, pumping with the stick until smooth.
    Transfer to a bowl and add mustard powder.
    Work into a paste and let sit at room temperature for 15 minutes. Transfer to containers.

  • Dressing

    Boil the noodle; fry it with the shallot and golden shred mushroom.
    Dish up the sesame balls, decorate with popcorn pieces and fried spring onion, accompanied by orange meat juice.