Mandarin & Marzipan Tea Crusted Wagyu Beef, Sea Urchin & Foie Gras With Mushroom
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Alan Orreal
- Sub Category Name
Food
Main Courses
- Recipe Source Name
The Chefs and the Tea Maker - 2014
Ingredients
- 750g Wagyu sirloin
- Veal jus
- Black pepper
- Red wine
- Dilmah Silver Jubilee Mandarin & Marzipan Tea
- 10g Dilmah Silver Jubilee Gourmet Black Tea with Almond
- 300g foie gras
- 60g sea urchin
- 150g shallots
- 240g mushrooms
- 4 radishes
- 180g roasted garlic
- 240g pickled dried cherry tomatoes
- 6 pieces asparagus
- 500g pumpkin
- 1 punnet basil cress
Methods and Directions
- Crust the beef with tea and season, then char-grill.
- Prepare all vegetables. Roast Shallots, garlic and mushrooms, blanch asparagus.
- Pickle dried cherry tomatoes.
- Boil the pumpkin in Almond tea and purée.
- Char-grill beef. Pan-sear foie gras.
- Slice radish and begin to plate.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 25/04/2024
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