A wonderful dish sure to impress guests when entertaining...and more importantly it's just bursting with flavour goodness. Win win!
Ingredients
- 100 g wagyu beef
- 20 g grated parmesan
- teaspoon dijon mustard
- seasoning
- for the mousse
- teaspoon mustard
- 1 glove garlic
- 2 egg yolks
- pinch of salt and pepper
- pinch of sugar
- tsp white wine
- 150 ml olive oil
- 100 g parmesan
- 50 ml boiling water
- 3 sheets of gelatine (soaked in cold water)
- 150 ml whipped cream
- for the tempura batter
- 100 g plain flour
- 100 ml rice beer (tiger beer)
- 100 g corn flour
- 25 g egg white
Method
- Brush piece of beef with mustard, roll in Parmesan and seasoning.
- Roll in cling film and place in freezer to firm. Remove and slice very thinly with sharp knife or on slicing machine.
- For the mousse, place yolks, garlic, vinegar, salt and pepper in blender. Blitz until fine, then emulsify with oil and add boiling water.
- With remaining boiling water melt gelatine and add to mix. Then add Parmesan and blitz again.
- Pass through a sieve and allow setting. Fold in whipped cream and place in fridge for 2 hours until set.
- Finally combine all batter ingredients, add one slice of very thin onion.
- Coat onion in batter and deep fry quickly.
- Finish dish with little balsamic dressing, sprinkle with sea salt and olive oil.
