Oriental beef tenderloin with Dutch shrimp bitterball

Name: Oriental beef tenderloin with Dutch shrimp bitterball
Ingredients: Beef tenderloin; 200 g Fresh ginger; 500 g Coarse salt; 50 g Garlic cloves; 250 g Shallot; 500 g Sugar; 1 units.items Shallot; 32 g Black pepper; 15 g Star anise; 3 g Gelatine; 350 g Miso broth; 40 g Butter; 60 g Flour; 200 g Solt shrimp; 100 g Sesame oil; 10 g Finely chopped chives and parsley; 3 g Fresh grated ginger; 80 g Sushi vinegar (super sushi su); 1 kg Chopped white onion; 50 g Butter; 10 g Maldon salt

This dish is made by Paviljoen van de Dame in Paterswolde and is suitable for 10 people.

Ingredients

Beef tenderloin

200gFresh ginger

500gCoarse salt

50gGarlic cloves

250gShallot

500gSugar

32gBlack pepper

15gStar anise

100gSesame oil

1units.itemsShallot

3gGelatine

350gMiso broth

40gButter

60gFlour

200gSolt shrimp

10gFinely chopped chives and parsley

3gFresh grated ginger

80gSushi vinegar (super sushi su)

1kgChopped white onion

50gButter

10gMaldon salt

Preparation

Put all the ingredients for the brine in the Magimix and blend.
Marinate the beef tenderloin in this for 72 hours.
Rinse off and let dry for at least 12 hours between cloths.
Then smoke the tenderloin at a low temperature until the core reaches 45 degrees.

Sweat the shallot and ginger in the butter.
Add the flour and make a roux.
Add the cold stock and heat on low to thicken.
Then add the shrimp, herbs, and gelatin.
Let the salpicon, the ragout mixture, cool down.
Use an ice cream scoop to form balls the size of bitterballen.
Double bread the balls: coat successively in flour, egg white, ground panko, egg white, ground panko.
Fry the balls.

Melt the butter.
Add the onion and salt and slowly caramelize over low heat until nicely dark brown.
Add the sushi vinegar and blend in the thermoblender until a smooth cream.

Grease a baking tray with olive oil.
Cut off only the root ends and place the shallots upright in their skins on the baking tray.
Bake for 7 minutes at 220°C.