2 Wagyu sirloin steaks
Salt and freshly ground black pepper
A knob of butter
A splash of olive oil
Fleur de sel
1 onion, finely chopped
2 garlic cloves, finely chopped
4 button mushrooms, finely sliced
1 tbsp butter
A few parsley stalks
4 thyme sprigs
2 small carrots, finely chopped
100ml ruby port
100ml red wine
400ml veal jus
200ml chicken stock
Zest of ½ lemon
3 shallots, finely chopped
5 garlic cloves, finely chopped
1 tbsp butter
100ml vin jaune
3 thyme sprigs, leaves stripped off
1 rosemary sprig, needles stripped off
300ml chicken stock
150ml double cream
100ml full fat milk
65g Parmesan cheese, grated
10 confit garlic cloves
Charred onion and garlic jelly (barbed wire)
500ml charred onion/garlic stock
5g powdered gold
2 baked aubergines
2 tbsp courgette brunoise
1 shallot, finely chopped
3 tbsp Parmesan cheese, grated
100ml olive oil
1 tbsp Cabernet Sauvignon vinegar
4 basil leaves, finely shredded
1 tbsp parsley, finely chopped
Salt and pepper
8 Belle de Fontenay potatoes confited in goose fat, stamped out with a ring cutter
100g basil cream
150g artichoke cream
1 artichoke bottom cooked à la barigoule and sliced
8 baby broccoli florets
4 wild asparagus spears, cooked
Mixed flowers and wild herbs
1 tbsp golden enoki mushrooms, raw
Grill the sirloin steaks on the barbecue and season with freshly ground pepper and salt. Leave to rest and slice. Continue to cook the steaks with some butter and olive oil. Season with fleur de sel, place on cedarwood and serve on the barbecue at the table.
Soften the onion, garlic and mushrooms in the butter. Deglaze with the parsley stalks, thyme leaves and the carrots. Deglaze with the port and red wine and cook until reduced by ¾. Add the veal jus and chicken stock and reduce by half. Pass through a sieve and add the lemon zest.
Soften the shallots and garlic in the butter. Deglaze with the vin jaune and reduce. Add the thyme, rosemary, chicken stock, cream and milk; then stir in the Parmesan. Reduce on a low heat for approximately 1 hour, then add the confit garlic. Mix, pass through a sieve and whisk until frothy.
Charred onion and garlic jelly
Mix the charred onion and garlic stock with the agar-agar and bring to the boil, stirring continuously. Mix with the powdered gold, pass through a sieve, gently pour into the barbed wire mould and leave to set.
Peel the aubergine and finely chop the flesh; season with freshly ground pepper and salt. Add the courgette and the shallot. Season the tapenade with the grated Parmesan and add olive oil until smooth. Add the Cabernet Sauvignon vinegar and sprinkle with the basil and parsley.
Gently unmould the barbed wire onto the plate. Arrange the vegetables, creams, tapenade, herbs and sauces inside the barbed wire. The idea is that the guests release the ‘beef’ back into the field.
Find out more about Sergio Herman here.