Albers Wagyu flank steak sous vide
1.4 kg Albers Wagyu flank steak
2 pcs celeriac
300 g butter
80 g honey
150 g water
1 pc celery
1 pc celeriac
200 g butter, liquid
80 g Basic Texture
75 g egg yolk
20 g white wine reduction
55 g Frank‘s pumpkin seed oil
200 g Parmigiano Reggiano
1 bunch of chervil
Trim the flank steak and divide it into portions of 100 g each. Season it to taste and sear on both sides in a pan. Put it into a pre-heated oven at 180°C. Let it rest and briefly roast it in butter prior to serving.
Roasted celeriac puree:
Wash and trim the celeriac and roast it at 260 °C for 25 minutes. If the color is right, reduce the temperature to 180 °C and cook it until done. Cut it while it is still hot and mix it with the butter at
80 °C in the Thermomix. Season it to taste with honey, salt, pepper, and nutmeg.
Peel the celery and remove the stringy bits. Cut it into strips. Heat a sauteuse with salt water and blanch the celery.
Peel and dice the celeriac. Blanch it in hot water. Heat it in a sauteuse with butter prior to serving.
Pumpkin hollandaise (sous vide):
Mix all the ingredients in a bowl, season them with salt and pepper, and fill into an ISI Whip. Load with 2 chargers, and warm in your fusionchef sous vide water bath at 60 °C for approx. 30 minutes.
Use a Microplane to grate the Parmigiano Reggiano onto a plate. Heat it in a microwave at full power for approx. 1.30 minutes (depending on the power of your microwave). Let it cool off and break into pieces shortly before serving.
Pluck small strands of the chervil to use as plate decoration.
The finale recipe of the competition “Young, Wild Chefs 2014” was kindly provided by Dennis Joza