Soy-Poached Beef Fillet with Garlic Radicchio and Wasabi Mashed Potatoes - Chef Heinz BECK (☆☆☆ Michelin) - ROME

• Recipe
  SOY-POACHED BEEF FILLET with GARLIC CHICORY and WASABI MASH

• Wine Pairing
  CABERNET FRANC Line ARS MAGNA

• Ingredients for 4 people and Recipe Procedure

Extra virgin olive oil
Salt
750 gr Veal broth
1.5 lt Soy sauce
1. Cut the fillet into 2 equal pieces. Salt and oil the meat on both sides and
cook for a few moments in a pan. Put 1/3 of veal broth and 2/3 of soy sauce in a pot and bring to 80°C. Immerse the previously seared fillet pieces in the emulsion and leave them for 20 minutes.

- Cassava chips
100 gr Cassava
Extra virgin olive oil
2. Peel the cassava and slice it thinly with a slicer. Cut into triangles and fry the chips in extra virgin olive oil. Dry on absorbent paper, salt lightly and sprinkle with chili pepper.

- Garlic oil
Garlic
Extra virgin olive oil
3. Put the oil and garlic cloves in a vacuum bag.
Cook in a steam oven at 63°C for 20 minutes.

- Garlic chicory
200 gr Chicory
Chili 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 mash
2 Eggs
350 gr Olive oil with delicate aromas
1 teaspoon Mustard
1 tube Wasabi
5. Combine the eggs, wasabi, mustard, oil and gently whisk. Add a spoonful of veal broth and a spoonful of soy sauce. Mix slowly until a homogeneous mixture is obtained.

- Plate decoration
Arrange the chicory in the center of the plate. Place a quenelle of wasabi mash next to it and draw a large comma on the plate with a spoon.
Place the beef fillet on top with the central part facing upwards.
Decorate with cassava chips and complete with dots of wasabi mash.

• Chef HEINZ BECK

      

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

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

photo Credit piatto @Janez Puksic

CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO: 1398/2013