Picanha Tataki, Foie Gras and Fried Egg

Claudio Cardoso

Claudio Cardoso

22nd April 2015

Picanha Tataki, Foie Gras and Fried Egg

Picanha Tataki, Foie Gras and Fried Egg
Serves 2

Ingredients

  • 50 grams Foie Gras
  • 1 millilitre Mirin
  • 5 millilitre Olive oil
  • 70 grams Picanha
  • 2 grams Salt
  • 1 grams Pepper
  • 1 Quail Egg
  • Red vein Sorrel
  • Aji panca sauce:
  • 100 grams aji panca paste (16 jars)
  • 15 millilitre soy sauce
  • 20 grams rice vinegar
  • 1 gram ground cumin
  • 1 gram garlic puree
  • 2 grams dried oregano
  • 10 millilitres vegetable oil

Method

Start by preparing the Aji Panca

First combine all the ingredients except the oil in a blender.

Make sure to toast the cumin before adding it into the blender, taking caution not to burn it.

Add the oil in slowly and emulsify while you blend it.

Marinate the Foie Gras in the mirin while the other ingredients are prepped.

Add the olive oil to a heavy saute pan set over medium high to high heat.

Season the Picanha with salt and pepper, sear it on all sides in the pan, and let it rest for 7 minutes.

Fry the quail egg in the same pan and then pan fry the foie gras previously marinated in mirin, reserving both so they can be plated afterwards.

When the Picanha has finished resting, slice it for plating.

In the bottom of the plate, place the aji panca, on top of that the sliced Picanha, the foie gras and the egg on top of each other and garnish nicely with the red vein sorrel.

Enjoy!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.