Medallions of fillet steak with country style salad

Medallions of fillet steak with country style salad

Ingredients (4 Servings)

Beef

• 800g fillet steak (Half a Whole Roasting Cut)

Country-style salad

• 2 red onions
• 2 plum tomatoes
• 1 red pepper

Poached eggs

• 4 quail eggs
• 3g Soya bean lecithin
• 100ml parsley juice
• Sea salt
• Pepper
• Alcohol vinegar

Method

Place the beef in a vacuum sealed bag, and cook in steam for 1 hour in the oven at a constant temperature of 70ºC. Then remove the beef from the bag and brown in a frying pan, with olive oil, on either side. Leave the beef to rest. Cut into four portions before serving.

For the modern version of country- style salad: Finely cut the red onions, the tomatoes and the pepper, and dehydrate thoroughly for 12 hours.

Heat water in a small pan and add a few drops of vinegar. When the water boils, crack the quail eggs and boil the white and the yolk, taking care that bubbles do not break the shape. After cooking take out the poached eggs and strain any excess water.

Then dissolve the Soya bean lecithin in parsley juice with a hand processor and emulsify cold in order to make foam.

Place the dehydrated vegetables and the beef in the centre of the plate. Place the eggs and parsley foam on top. Just before serving, prick this yolk.

 

Dish Prepared By Chef:


April 12, 2008