Noir Intense & Wagyu Beef
- Level:
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Easy
While we tend to reach for cacao powder mainly for sweet applications, cacao powder is naturally sugar-free and can be an extraordinary addition to savoury dishes, balancing and enhancing flavours effectively and adding new intrigue to standard dishes. Here, Chef Jacky Lung uses Cacao Barry Noir Intense Cacao Powder to offset the fatty richness of Wagyu beef with incredible results. When using Noir Intense Cacao Powder, be careful not to overheat it, as this will intensify its bitter flavour beyond what you may prefer.
Noir cacao tartlet
Used products: Noir cacao tartlet
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15 gbutter
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30 gFilo pastry sheets
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12 g"Vergeoise" sugar
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5 gTomato
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3 gGreen peas
Preparation: Noir cacao tartlet
- Melt the butter and mix with the Noir Intense cacao powder until a homogeneous texture is achieved.
- Brush the Noir Intense cacao butter 2-3 times on top of the filo pastry.
- Use a flower cutter and cut the filo pastry. Bake between 2 tart moulds
- Bake at 160°C until having a crispy tart shell.
- Sauté the chickpea, tomato and green peas and season with salt and pepper.
- Put the vegetables in the tart shell.
Noir Intense Mayonnaise
Used products: Noir Intense Mayonnaise
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100 gMayonnaise
Preparation: Noir Intense Mayonnaise
- Whisk the cacao powder and the mayonnaise until having a homogeneous texture.
Madeira Jelly
Used products: Madeira Jelly
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250 gMaderia
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12 gSosa Elastic
Preparation: Madeira Jelly
- Warm the madeira, and add the elastic.
- Keep boiling 15sec.
- Cool down in a flat tray, and spread to 3mm thick.
- Cut a rectangle of 4cm x 15cm.
Noir beef Jus
Used products: Noir beef Jus
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100 gBeef gravy
Preparation: Noir beef Jus
- Use a standard gravy, and add the Noir Intense cacao powder.
- Slow cook for 15 minutes to reduce and have a shiny look.
Noir Intense crust
Used products: Noir Intense crust
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100 gWhite toast
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3 gsalt
Preparation: Noir Intense crust
- Slice the white toast, and use the food dehydrator to dry it until it's crispy.
- Mix with the crispy bread and add the salt to become crumbly.
- Mix with the Noir Intense cacao powder with a spoon.
- Reserve.
Assembly
Used products: Assembly
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100 gWagyu Tenderloin
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1 Piece(s)Noir Intense cacao tartlet
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5 gNoir Intense Mayonnaise
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10 gMadeira Jelly
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10 gNoir Intense beef Jus
Preparation: Assembly
- Cook the Wagyu tenderloin sous-vide at 55°C for one hour and pan fry it.
- Put the Noir Intense cacao tartlet.
- Use the Noir Intense mayonnaise and draw two lines on the plate,
- Put the wagyu with the Noir Intense crust next to the lines.
- Roll and put the Madeira jelly, and put the veggie tartlet on top of the jelly,
- Put the beef jus next to the beef and finish.
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