Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Peanut beef tataki & onion tempura
Maison Lavandet chef Julien Lavandat presents a beef tataki with peanut and onion tempura, an easy dish ready in 30 minutes, with universal flavors.
Serves 6
Preparation time: 20 min
Cooking time: 12 min
- 6 beef rib-eye steaks, 100 g each
- 3 rice leaves
Peanut sauce
- 1 sweet onion
- 1 lemon caviar
- 20 cl salted soy sauce
- 30 g sugar
- 60 g peanut paste
Onion tempura
- 1 lager
- 125 g wheat flour (T55)
- 1 egg
- 1 bunch spring onions
- Frying oil
Topping
- 30 g peanuts
- 1 bunch radishes
- Basil
- Thai basil
- Coriander
1 - Prepare the peanut sauce: chop the sweet onion and zest the caviar lemon, set aside. Heat the soy sauce with 10 cl of water and the sugar in a saucepan. When boiling, add the sweet onion, caviar lemon zest and peanut paste. Mix well and set aside.
2 - Prepare the tempura batter: mix the flour, egg and beer until the mixture reaches the consistency of pancake batter. Set aside.
3 - Prepare the garnish: crush the peanuts. Trim the radishes and prepare the herbs.
4 - Cook : in a deep fryer at 180 ˚C, fry the rice sheets for 1 min. Dip the spring onions in the tempura batter and fry until golden brown. Set aside for serving. In a hot frying pan, sear the beef steaks for less than 10 seconds on each side, then slice.
5 - To serve: place the beef slices in rectangles in the center of the plate. Coat the meat with the peanut sauce. Sprinkle with peanut chips. Place the radishes, herbs and rice chips on top, and add the tempura onion fritters.
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