Wagyu beef, langoustine & balsam fir
When excellence meets excellence, Mallory Gabsi's dish is born. In his eponymous restaurant, he combines wagyu beef and langoustine, all tied together with balsam fir. A dish for special occasions.
Serves 4.
Preparation time: 20 min
Cooking time: 55 min
- 340 g A5 Wagyu beef chuck
- 4 langoustines 10-15
- 1 lime
Mushroom carpaccio
- 1 portobello mushroom
- Tomato powder
- Japanese 7-spice blend
Beef juice
- 2 kg beef trimmings
- 2.5 l beef stock
- 150 g onions
- 75 g leeks
- 75 g green celery
- 75 g carrots
- 5 g fir
- 1 bay leaf
- 4 sprigs thyme
- 1 head garlic
- Oil
1 - Make the beef jus: brown the beef trimmings in the oven at 200°C (gas mark 6-7) for 45 min. In a saucepan, brown the remaining ingredients (except the fir) with a little fat, deglaze with the beef stock and add the trimmings, reducing by three-quarters. Strain the juice. Add the fir and leave to infuse. Reduce to a coating consistency. Beat the beef jus with butter just before serving.
2 - Make the mushroom carpaccio: cut the mushrooms into 2 mm-thick slices and cut into 4 rounds of 3 cm diameter, 4 rounds of 2.5 cm and 4 rounds of 2 cm using cookie cutters. Sprinkle the carpaccio with tomato powder and a pinch of Japanese spices.
3 - Snackew the beef a la plancha for 2 min on each side, cutting into 4 identical pieces. Place the langoustines under a very hot grill for 2 min.
4 - Presentation: place a piece of beef on each plate, and place a small amount of mushroom carpaccio on top. Arrange the langoustine next to the beef. Zest a little lime just before serving.
