Chef John's Menu of the Month May 2010

 

BRAISED BEEF & GREEN ASPARAGUS SALAD   
AVOCADO PUREE, ROASTED PINE NUTS AND PARMESAN CHEESE,
BALSAMIC DRESSING (N)
    
    
INGREDIENTS                    AMOUNT
BEEF STRIP LOIN            0.100
ASPARAGUS - BOILED     0.200
AVOCADO PUREE            0.200
MIZUNA                         0.100
PARMESAN                     0.050
PINE NUTS - TOASTED    0.010
 

DRESSING
BALSAMIC                    0.020
OLIVE OIL                    0.020
COOKING LIQUOR
STAR ANIS
BAYLEAVES
CINNAMON STICKS
RED WINE VINEGAR
WATER
    
METHOD    
BRAISE THE BEEF IN RED WINE VINEGAR, STAR ANIS, CINNAMON    
STICKS, BLACK PEPPERCORNS, BAYLEAVES FOR 2 HOURS OR     
UNTIL VERY TENDER. COOL DOWN IN BLAST CHILLER.    
CUT INTO 3 CM CUBES & REHEAT.    
MAKE A SWIPE WITH THE PUREE IN CENTRE OF THE BOWL    
CUT THE TOPS OFF THE ASPARAGUS & PLACE THEM ACROSS THE     
AVOCADO AT RIGHT ANGLES    
MIX THE REST OF THE INGREDIENTS INCLUDING THE BEEF.    

PLACE THIS ON TOP OF AVOCADO PUREE.
    
    
ENJOY WITH HOT CRUSTY BAGUETTE...

John Kouphou
Chef De Cuisine