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Surf & turf of beef mouse and king crab

The delicate flavors of cooked roast beef, a tartare of beef mouse and king crab; a wealth of flavors that complement each other. The Oriental sour notes complete the dish.

Ingredients

Spring onion
Olive oil
beef eye of round

1Cucumber
the green part of a spring onion
2Sunflower oil
1gtablespoon yuzu ponzu sauce

100gMustard seed
200Sugar
3gWhite wine vinegar
100Chervil

1Cucumber
2sweet and sour marinade

4Kewpie mayonnaise
1Soy sauce
Yuzu juice

red king crab
Olive oil
grated ginger
lime zest

Pointed cabbage
Chili pepper

Enoki
Samphire
gShiso

Preparation

  1. Vacuum one part of beef eye of round with a splash of olive oil.
  2. Place this bag in a water bath at 57°C and cook for 24 hours.
  3. Slice the other part of the beef eye of round and briefly freeze for a nice red result.
  4. Cut the slices into brunoise and season with pepper, salt, spring onion, and oil.

  1. Juice the cucumber in a juicer.
  2. Put the green part of a spring onion in the thermoblender and blend with the sunflower oil.
  3. Then add 2 tablespoons of cucumber juice and the yuzu ponzu sauce.

  1. Slice the cucumber on a mandoline.
  2. Vacuum the cucumber with the sweet and sour marinade.
  3. Let it marinate for about 45 minutes.

  1. Mix all ingredients well.
  2. Add some extra soy sauce if desired.

  1. Remove the crab from its shell.
  2. Marinate the crab with grated ginger, lime zest, olive oil, pepper, and salt.

  1. Cut the pointed cabbage into julienne strips.
  2. Do the same with the chili pepper. Amount to taste.
  3. Add a portion of the king crab to the pointed cabbage and chili pepper and dress with the cucumber yuzu dressing.

  1. Place the pointed cabbage on the plate.
  2. Lay the thinly sliced roast beef on top.
  3. Fill a cylinder mold with the roast beef tartare and place it next to the salad.
  4. Also make a quenelle of the roast beef tartare and place it on the edge of the plate.
  5. Distribute the king crab over the plate, and add the soy mayonnaise and marinated cucumber as well.
  6. Finish the dish with enoki, samphire, and shiso.
  7. Finally, pour the cucumber yuzu dressing over it.