Soy poached beef fillet with garlic chicory and wasabi puree - Chef Heinz BECK (☆☆☆ Michelin) - ROME

• Recipe
  FILET of beef poached in SOY with GARLIC CHICORINO and WASABI puree

• Matching the dish
  CABERNET FRANC ARS MAGNA line

• Ingredients - (serves 4) and Procedure 

Extra virgin olive oil
Salt
750 g veal stock
1.5 l Soy sauce
1. Cut the fillet into 2 equal pieces. Salt and oil the meat on both sides and
cook it in a pan for a few moments. Put 1/3 of the veal stock and 2/3 of the soy sauce into a pot and bring to 80°C. Immerse the previously blanched pieces of fillet in the emulsion for 20 minutes.

- Cassava chips
100 g Cassava
Extra virgin olive oil
2. Peel the cassava and slice it thinly with the slicer. Obtain triangles and fry the chips in extra virgin olive oil. Dry on absorbent paper, lightly salt and sprinkle with chilli.

- Garlic oil
Garlic
Extra virgin olive oil
3. Place the oil and garlic cloves in a vacuum bag.

- Cicory with garlic
200 g Cicorino
Chilli pepper
Garlic oil
4. Wash and clean the chicory. Remove the tips and blanch them in water.
Sauté them for a few minutes in a pan with the garlic oil.

- Wasabi Purée
2 Eggs
350 g of olive oil having delicate scents
1 teaspoon Mustard
1 tube Wasabi
5. Combine the eggs, wasabi, mustard, oil and whip gently. Add a spoonful of veal broth and a spoonful of soy sauce. Mix slowly until you get a homogeneous mixture.

- Plate decoration
Place the chicory in the center of the plate. Place a wasabi purée quenelle next to it and draw a large comma on the plate with the help of a spoon.
Place the beef fillet on top with the central part facing upwards.
Garnish with cassava chips and top with wasabi purée tips.

• Chef HEINZ BECK

      

• Restaurant
  LA PERGOLA (☆☆☆Michelin)
  https://romecavalieri.com/it/la-pergola-it/

• Where
  Via Alberto Cadlolo, 101, 00136 Rome - ITALY

flat photo credit @Janez Puksic

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