Recipe detail

Directions

*rump steak approx. 80 grams (halved slice, like a medallion)
This recipe reflects the four elements of earth, water, air and fire.

The three main components here represent the elements earth, water and air, the fourth element, fire, is created by flambéing in front of the guest's eyes.

For the cream, first process the dates, dried tomatoes, garlic, olive oil, 25ml grape seed oil, salt, pepper and rosemary (fresh rosemary needles) into a paste in a high-performance blender.

Vacuum seal each meat/shellfish component individually with approx. 1 teaspoon (7 grams) of grape seed oil and cook sous vide as described in the program (steps 1-3), using the insert timer mode. After cooking, remove from the bag and grill in the preheated combi steamer (step 4), then season, place on the cream and pour approx. 2 cl of burning straw rum over the guest.

Side dish recommendation: fresh baguette and small vitamin salad with a citrus dressing.