2018.09.20 EN RECIPE

Beef / Drape of Mozzarella, Cepes


Ingredients for 1 person


100 g                     beef fillet
As needed    perigueux sauce
As needed           fleur de sel
As needed  fermented pepper


Buffalo mozzarella:

2 pcs         buffalo mozzarella(130 g)


Mozzarella marinade:

50 g                cream
50 g          buttermilk


Powdered olive:

Blended olives which have been dried in the microwave


Cepe mushrooms:

As needed    cepe mushrooms

Cepe mushroom condiment:

25 g            chopped onion
30 g             williams pears
20 g          chopped truffles
10 ml                  truffle oil
60 ml         tosa-zu vinegar
10 ml          liquid shio koji

  1. Portion the beef and then put between two sheets of parchment paper.
  2. Peel the mozzarella into stripes, then marinate in the mozzarella marinade, season with salt and pepper.
  3. Cook the beef well on the griddle, cut in thinly, brush with perigueux sauce, sprinkle with fleur de sel and fermented pepper.
  4. Arrange the thin slices of mozzarella around the beef and sprinkle with olive powder.
  5. Stir-fry shredded cepe mushrooms in a hot frying pan, add the cepe mushroom condiment.
  6. Arrange the mushrooms on the beef.