- FOR THE STEW:
- *200 gr wagyu beef
- *Onion 1/2 pcs
- *Garlic 2 pcs
- *Shallot 2 pcs
- *Redwine 100 ml
- *Thyme 1 pinch
- *Rosemary 1 pinch
- FOR PEA PUREE:
- *green peas 100 gr
- *Milk 25 ml
- *Water 10 ml
- FOR CHICKEN MOUSSE :
- *Chicken fillet 125 gr
- *Double cream 325 ml
- *Fresh chopped tarragon
- *Salt 8 gr
- FOR THE EGGOLANT COMPOTE:
- *eggplant 2 pcs
- *thyme 1 pinch
- *seasoning
Roll beef stew with chicken tarragon mousse, beef jus, pea puree and eggplant compote
Albert aldo @albertaldo
4th September 2018
Roll beef stew with chicken tarragon mousse, beef jus, pea puree and eggplant compote
For 3 person
Ingredients
Method
1. Stew beef until soft with seasoning then use fork to break the beef into julien shape then add saute chopped onion ,shallot and garlic
2.make it into round shape with clink film and put in the frezzer at least 1 hours until its firm
3.cut the beef what ever size u want and glaze with beef jus put into oven
4.for the beef jus ,just reduce remaining stew until its thick and strain
5.saute pea puree season well then blend with milk and water until soft, strain
6.blend chicken until smooth add double cream and salt ,strain and in the board make it thin shape and put in the steamer with low heat
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