Roll beef stew with chicken tarragon mousse, beef jus, pea puree and eggplant compote

Albert aldo @albertaldo

Albert aldo @albertaldo

4th September 2018

Roll beef stew with chicken tarragon mousse, beef jus, pea puree and eggplant compote

For 3 person


  • *200 gr wagyu beef
  • *Onion 1/2 pcs
  • *Garlic 2 pcs
  • *Shallot 2 pcs
  • *Redwine 100 ml
  • *Thyme 1 pinch
  • *Rosemary 1 pinch
  • *green peas 100 gr
  • *Milk 25 ml
  • *Water 10 ml
  • *Chicken fillet 125 gr
  • *Double cream 325 ml
  • *Fresh chopped tarragon
  • *Salt 8 gr
  • *eggplant 2 pcs
  • *thyme 1 pinch
  • *seasoning


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

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you