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.

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