RARE RISOTTO

Technique: THICKENING & SUSPENSION 
Additives: AGAR-AGAR

INGREDIENTS 

  • 20 oz (600 g) flap steak
  • 1/2 cup (125 ml) olive oil 
  • 2 tbsp (30 ml) lemon juice
  • 1 garlic clove 
  • 1 tbsp (15 ml) honey 
  • 1 tbsp (15 ml) parsley 
  • 2 tbsp (30 ml) chives 
  • salt + pepper, to taste 
  • 1 tbsp (15 ml) butter
  • 1 sachet (2 g) AGAR-AGAR 
  • 1 cup (250 ml) black currant syrup
  • 5 cups beef stock 
  • 1/2 cup (125 ml) dried mushrooms 
  • 1 cup (250 ml) white mushrooms 
  • 3 cups (750 ml) wild mushrooms 
  • 1 onion 
  • 2 garlic cloves 
  • 2 cups (500 ml) grated parmesan 
  • 2 tbsp (30 ml) butter 
  • drizzle olive oil
  • salt + pepper, to taste 
  • edible flowers, to taste 
  • sautéed girolles, to taste
  • pickled garlic cloves, to taste 

DIRECTIONS 

RARE STEAK 

First, cut flap steak into four. Finely chopped garlic, parsley and chives.
Combine all ingredients, except for the steaks and butter, in a resealable plastic bag, and shake. Add in steaks and marinate for 2 hours in the refrigerator. (While you wait, make the blackcurrant chips and risotto.)
Warm butter in a pan on medium-high heat. Cook each steak for 2 minutes on each side, then let sit for 2 minutes on a cutting board before serving.

BLACK BERRY CHIPS 

Reduce syrup to ¾ cup (190 ml) on low heat. bring to a boil with agar-agar, then remove from heat immediately. 
Pour a small amount of the preparation onto a plate and into a thin layer. Tilt the plate as you pour to cover as much surface as possible. Refrigerate the plate for 10 minutes and repeat it.
Take plates out of the refrigerator and cut blackcurrant jelly sheets into small rectangles. Dry using a dehydrator or, alternatively, turn the oven on to the lowest setting and cook for 1 hour on a baking sheet, with the oven door partially open. (While you wait, make risotto.)

RISOTTO 

First, coarsely chop dried mushrooms, slice fresh mushrooms, and chop onion and garlic. Bring beef stock to a boil with dried mushrooms, then bring down to a simmer just to keep it all warm.
In a large pot, sauté fresh mushrooms in oil. Season generously, then reserve in a bowl. In the same large pot (now empty), brown onion in oil. Add in garlic and cook for 1 more minute. Stir in rice, add in white wine and reduce until the rice has absorbed all liquid. Gradually add in mushroom broth, waiting long enough between each ladleful for the rice to absorb the liquid. Add in parmesan, sautéed mushrooms and butter with the last ladleful. Mix well. 

ASSEMBLY 

First, slice steaks into strips. Divide risotto between plates and top with meat. Decorate each plate with blackcurrant chips, edible flowers, girolles, almonds and garlic.

 

 

PRODUCTS USED TO CREATE THIS RECIPE 

RARE RISOTTO