Redefine Beef Bavette with wild mushrooms

Name: Redefine Beef Bavette with wild mushrooms
Ingredients: 30 g Olive oil; 9 g finely chopped garlic; 200 g portobello mushrooms; 60 g white onion diced; 5 forest mushrooms; 200 g Vegetable stock; Pepper and salt; 5 shimeji mushrooms; 1 Sprig of thyme; 10 g Plain flour; 120 g vegan almond milk; 300 g Redefine beef flank; 30 g Olive oil; 3 scurvy grass leaves; 3 sprigs of rosemary; 5 g vegan_caviar

Redefine Beef Flank with Portabella Sauce and Wild Mushrooms, delicious and flavorful.

Ingredients

30gOlive oil

9gfinely chopped garlic

200gportobello mushrooms

60gwhite onion diced

5forest mushrooms

200gVegetable stock

Pepper and salt

1Sprig of thyme

10gPlain flour

120gvegan almond milk

300gRedefine beef flank

5shimeji mushrooms

30gOlive oil

3scurvy grass leaves

3sprigs of rosemary

5gvegan_caviar

Preparation

Heat a medium saucepan and add the olive oil. Sauté the diced onions until they are translucent and slightly colored. Set aside.
Cut the wild mushrooms in half with a paring knife and lightly sear each half on the flat side. Score a diamond pattern on the flat side.
Heat a tablespoon of olive oil in a second medium sauté pan. Once the oil is very hot and almost smoking, place the wild mushrooms in a single layer, scored side down, in the pan. Press the mushrooms with a cooking weight and sear them until golden brown.
Remove the seared mushrooms from the pan and keep them warm until plating.
Return the onions to the warm pan, add the diced portabellas, and stir everything together. Once all the moisture has been released from the mushrooms, add the garlic. Continue to cook the garlic, mushrooms, and onions until evenly softened.
Stir the ingredients into the vegetable stock.
Add the sprig of thyme and bring to a boil.
Stir the almond milk into the sauce and bring it back to a boil.
Lower the temperature until the sauce is simmering and gently stir in the flour. Let it cook, stirring, until the sauce thickens and is smooth.
Season with salt and pepper. Strain the prepared sauce through a fine-mesh sieve and keep the dish warm until plating. Reserve the mushroom solids for later use.
Heat two tablespoons of oil in a small sauté pan. Add the shimeji mushrooms and cook until browned and cooked through. Remove from the heat and keep warm until plating.

Remove the thawed Redefine Beef Flank from the packaging.
Slice the Redefine Beef Flank, against the grain, into three medallions 3 cm wide.
Rub generously with oil.
Sear the medallions over medium to high heat for 3 to 5 minutes per side (until a cooking thermometer inserted into the center of each medallion reads +/- 72°C).
Remove the medallions from the pan and slice each medallion with the grain into thirty small slices, 0.5 to 0.75 cm thick.
Season the slices with coarse salt, ground black pepper, and olive oil.

Warm a serving plate.
Place a dollop of portabella sauce in the center of the plate.
Lay the sliced Redefine Beef Flank on top of the sauce. Arrange the wild mushrooms attractively next to the sauce.
Stir vegan caviar with a spoon through the seared mushrooms.
Drizzle a little sauce over the sliced Redefine Beef Flank and sprinkle everything with salt and freshly ground black pepper.
Place the reserved, prepared shimeji mushrooms, scurvy grass leaves, and sprigs of rosemary at the edge of the plate and serve the dish.