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Beetroot tortilla and thinly sliced beef sirloin

This dish consists of a beetroot tortilla with thinly sliced beef sirloin, mesclun salad, and vegetables of your choice.

Ingredients

heart-shaped cutters large
beet tortilla
heart-shaped cutters small
beef sirloin tip
sesame dressing
mesclun salad
vegetable of choice
Sprig of rosemary

Preparation

  1. Cut out the beet tortilla with the heart-shaped cutters.
  2. Fry the beet tortilla in a pan with a little olive oil.
  3. Vacuum-seal the rump steak together with some olive oil and the rosemary.
  4. Cook sous-vide at 55ÀöC for 120 minutes.
  5. After cooking, sear the rump steak in a pan or on the barbecue.
  6. Toss the salad and vegetables with the sesame dressing and olive oil.
  7. First, place a heart-shaped beet tortilla on the plate.
  8. Top with the salad and a few thin slices of rump steak.
  9. Build two more layers in this way and finish with a small heart on top.