With all the new reading material, we have been working hard on some new bites. This one is a hard sell as it's raw beef. But we couldn't resist. The dish was born out of the need to use some quail eggs that were cooked sous vide at 66 degrees. The texture of the yolk is melt in your mouth luscious. We decided that some organic beef tenderloin would produce a nice tartar to contrast the texture of the yolk. A little parmesan and some black truffle and voila, a very fun little bite.
No comments:
Post a Comment