Ingredients
Steak Tartare
110g sirloin steak
10g minced capers
10g minced sweet pickles
5g minced onions
5g mustard mayonnaise
Tabasco sauce
Worcestershire sauce
Salt and freshly ground black pepper
Mustard ice cream
500g cream
100g of egg yolk
2g salt
50g mustard
3 gelatin sheets
Bread soufflé
250g high-gluten flour
250g low-gluten flour
10g brewer’s yeast
Lemon and caper preserves
100g of lemons
100g of sugar
50g of pickled capers
Spicy tomato compote
40g sugar
20g vinegar
300g tomato purée
1g paprika
Tabasco sauce
salt
Oloroso Sherry Sphere
500g water
8g alginate
200g Oloroso Sherry
1.5g cooking lime
2g xanthan gum
sugar
Meat Béarnaise
100g egg yolks, room temperature
200g clarified butter
20g vinegar and tarragon reduction
10g reduced beef broth
Nut butters
500g butter
Spanish paprika
turmeric
szechuan pepper
chopped chives
Method
Steak Tartare
Chop the sirloin steak very finely and dress it with the rest of ingredients. Season to taste and set aside.
Mustard ice cream
Heat the cream in a medium pot over a medium heat until it comes to a boil. Pour half of the cream over the egg yolks, stirring constantly, then add the mixture back to the pot with the cream. While stirring, heat the mixture to 85ºC, then remove from the heat. Add the gelatin sheets, salt, and mustard and stir to combine. Chill the mixture to 25ºC and then put the mixture into a pastry bag. Drizzle drops of the batter over a container filled with liquid nitrogen. As the mixture drops into the liquid nitrogen, small mustard balls will form. Drain the liquid nitrogen and reserve the balls in a Tupperware container in the freezer at 18ºC.
Bread soufflé
Preheat the oven to 250ºC. Combine the high-gluten and low-gluten flours and form a volcano shape. Dilute the yeast with about 200g of water and begin to mix the flour mixture and yeast mixture to create a dough, adjusting with more flour and water as necessary. When a smooth, elastic dough is obtained, let it rest for a minimum of 6 hours. Pass the dough through a pasta maker until it creates very fine sheets. Cut the dough into 10-millimeter strips with a pasta-cutter, and bake at 250°C until the dough rises and acquires colour.
Lemon and caper preserves
Cut the lemon into a fine brunoise, place it in a saucepan with the sugar and chopped capers. Cook until it acquires the texture of jam.
Spicy tomato compote
Caramelise the sugar in a pot. When it is “blond,” cut the heat by adding the vinegar. Add the tomato purée and season with the paprika, Tabasco sauce, and salt. Reduce the mixture to a compote.
Oloroso Sherry Sphere
Combine the water and the alginate in a Robot Coupe and reserve. To make the sphere, mix the Oloroso Sherry, cooking lime, and xanthan gum in a food processor. Vacuum-seal the mixture to remove any excess air and achieve translucence. Drop a spoonful of the mixture at a time over an alginate bath, give it a few minutes to react. Then, with a slotted spoon remove the spheres from the bath. Rinse the spheres with water and cover in sugar for about 3 hours, until the sugar has partly absorbed the water from the spheres and they take on the appearance of raisins.
Meat Béarnaise
Put the egg yolks in a bowl. Whisk the clarified butter into the egg, mixing thoroughly until the butter is completely incorporated. Lastly, add the vinegar-tarragon reduction and beef broth and keep warm.
Nut butters
Divide the butter into 4 parts. Mix 1 part with the paprika, 1 with the turmeric, 1 with the peppers, and 1 with the onions. Once seasoned, reserve the butters separately in small pastry bags.
To serve
Arrange the Steak Tartare in the centre of the plate, and plate the scoops of the mustard ice cream over it. Garnish the plate with a line of meat béarnaise. Fill a bread soufflé, some of the lemon and caper preserves, a bread soufflé with some of the szechuan Butter, another with the tomato compote and another with turmeric butter. Do the same with the paprika butter and onion butter. Then, place a few of each of filled bread soufflés, along with theOloroso sherry spheres on top of the Steak Tartare andmeat béarnaise. Finish the plate with a few mustard leaves.
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