Entrecote with flowers

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2 Servings

Cooks

1-2 Chioggia (striped) beetroots

1 entrecôte (400–500 g)

2 tbsp olive oil

1 tsp black peppercorns

1 sprig sage

1 sprig rosemary

2-3 sprigs thyme

1 red chili pepper

1 handful edible flowers (such as marigolds, cornflowers, pansies)

1-2 tbsp frying oil

1 tbsp aged balsamic vinegar

1 tbsp cold butter

Allergens highlighted in bold

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Step 1

Sous-vide cooking condenses aromas and intensifies flavours, so be sure to use premium ingredients. Buy a good cut of entrecôte (dry aged) – for example, from a butcher or farmers market.

Step 2

Peel the beetroots and cut them into 3 mm slices. Rub oil into the meat and sprinkle with peppercorns. Place the meat and beets in a vacuum bag. Carefully distribute the herb sprigs, chili pepper and about two-thirds of the flowers on top and vacuum-seal the bag. Steam for one hour at 58°C.

Step 3

Open the bag, remove the entrecôte and sear it on both sides in frying oil. Remove it from the pan and let stand.

Prepare vacuum-sealed dishes with steam on a constant low temperature for a new horizon of flavor.

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Step 4

In the meantime, reduce the temperature. Remove the beetroot slices, cut them into fine strips and sauté them in the pan for 2 to 3 minutes.

Step 5

Season with salt and pepper. Pour in the balsamic vinegar and add the cold butter cut into bits. Swirl the pan until the butter has melted.

Step 6

Season the entrecôte with salt and slice. Arrange the beetroots on the plates, top with the entrecôte slices and sprinkle with the remaining flowers. This dish goes well with a side of roast potatoes.