A star-level dish.
Ingredients
- 200 mlheavy cream
- 125 mlsoy sauce
- 2 gsalt
- 900 mlolive oil
- 1 ×garlic clove(s)
- 200 mlveal stock
- 1 gnutmeg
- 150 gpotatoes
- 100 gpeas
- 50 mlstock
- 25 glemon peel
- 400 groast beef
- 150 grosemary
- 100 glemon thyme
- 4 gof Tasmanian pepper, ground
- 100 gmint
- 200 gstring beans
- 200 gsavory
Preparation
Roast Beef Marinade
Put 200 ml of olive oil, rosemary, lemon thyme, Tasmanian pepper, half a clove of garlic and the lemon peel in the iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Unscrew 1 iSi Cream Charger and leave for 15 minutes.
Afterwards, quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the Whipper head from the stainless steel iSi bottle and remove the sieve and sieve seal. Empty the olive oil into a glass through the iSi Funnel & Sieve.
Next, vacuumise the olive oil with the roast beef in a vacuum bag. Cook sous-vide in a water bath for two hours at 58 °C. Briefly fry before arranging on a hot grill plate.
Reduce the soybean sauce, veal and strained herbs.
Mint Oil
Pour 400 ml of olive oil and the mint into the iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Screw on 1 iSi Cream Charger and leave for 15 minutes. Next, quickly vent the iSi Gourmet Whip by pressing the lever.
Unscrew the Whipper head from the iSi stainless steel bottle and remove the sieve and sieve seal. Pour the olive oil into a glass through the iSi Funnel & Sieve.
Peas Espuma
Peel the potatoes, boil until soft and mash with the potato masher. Blanch the peas and finely puree them with a blender and the stock. Heat the heavy cream, mix with the potatoes and pea puree and season with salt, nutmeg and 50 ml of mint oil.
Pour through the iSi Funnel & Sieve into the iSi Gourmet Whip. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Gourmet Whip warm at max. 75 °C in the bain-marie or water bath.
Rapid Infusion: Savoury Olive Oil
Put 300 ml of olive oil, savoury, chilli and half a clove of garlic into the iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Unscrew 1 iSi Cream Charger and leave for 15 minutes.
Afterwards, quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the Whipper head from the stainless steel iSi bottle and remove the sieve and sieve seal. Empty the olive oil into a glass through a iSi Funnel & Sieve.
Blanch the string beans and sauté in some savoury olive oil.
puree 75 g of sesame with brown sugar and soy sauce and stir in the remaining sesame. Blanch the sugar pods.
