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Asparagus, beef sirloin, carrot cream and curry ice cream

Asparagus with beef tenderloin, carrot cream, curry ice cream, and garnish of your choice.

Ingredients

pepper and salt
knob of butter
Asparagus
Olive oil

pepper and salt
garlic
rosemary
thyme
beef sirloin tip

8Egg yolks
18gagar +
10gSalt
200gpalatinose
250gArbequina olive oil
6Carrot juice

250gMilk
250gCream
Madras curry and lemon juice to taste
25gCortina
140gEgg yolk

Various types of cress, flowers, olive powder (sosa), cut-out corn tortilla

Preparation

  1. Peel the asparagus.
  2. Season the asparagus with salt, a knob of butter, and olive oil.
  3. Vacuum seal and cook sous vide for 15 minutes at 85°C.

  1. Season the meat with pepper, salt, garlic, thyme, and rosemary.
  2. Vacuum seal and cook for 4 hours at 50°C.
  3. Grill in a charcoal oven or on a barbecue.

  1. Heat all products together except the olive oil to 85°C.
  2. Cool down and finish with the olive oil.

  1. Mix the egg yolk and the sugar.
  2. Make a ruban with boiling milk and add cortina.
  3. While stirring, bring the mixture to 85°C.
  4. Cool quickly and churn into ice cream.