Serves 2



2 Wagyu sirloin steaks

Salt and freshly ground black pepper

A knob of butter

A splash of olive oil

Fleur de sel


Beef jus

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


Garlic foam

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 agar-agar

5g powdered gold


Aubergine tapenade

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.


Beef jus

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.


Garlic foam

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.


Aubergine tapenade

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.