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Kobe striploin

The striploin has a fine texture and is tender.

It retains its shape well, ideal for steak.

 

Wine tip: The Château Chantalouette (80030000). A delicious wine with deep aromas of cedarwood, leather, coffee, and cherries. Also a hint of cinnamon and black fruit. The finish is round, creamy, and elegant.

Ingredients

100gsous-vide cooked beetroot purée with balsamic
1chioggia beet sous-vide
1Cooked red beetroot
Surface table barbecue
1Kobe striploin
1cauliflower cream with beurre noisette
Beet powder

Preparation

  1. Cut a piece of fat from the striploin and render it in a small pan.
  2. Reserve the released liquid fat and keep the rendered fat pieces warm.
  3. Grill the kobe striploin in a grill pan, and let it rest in a warm place.
  4. Cut out the beets and glaze them in the striploin fat.
  5. Pipe a little beet puree in the center of the plate.
  6. Arrange the beets overlapping over the beet puree and make a small stack next to the beet puree.
  7. Using a fine sieve, sprinkle a little beet powder over the cut-out beets.
  8. Place a slice of grilled kobe next to the beets.
  9. Put the warm cauliflower puree in a piping bag and pipe it alongside.
  10. Place a few hot coals in the mini barbecue and set it on the table.
  11. Slice a raw kobe striploin and place on a plate.
  12. Serve the dish, together with the sliced kobe striploin and the rendered fat.
  13. Let the guest grill the pieces of kobe striploin at the table.
  14. Optionally serve with extra beet and cauliflower puree.