Yield: 1 Serving
Beef:
100 g beef fillet As needed perigueux sauce As needed fleur de sel As needed fermented pepper
Buffalo mozzarella:
2 pcs buffalo mozzarella(130 g)
Mozzarella marinade:
50 g heavy cream 50 g buttermilk
Powdered olive:
Blended olives which have been dried in the microwave
Cepe mushrooms:
As needed cepe mushrooms
Cepe mushroom condiments:
25 g chopped onion 30 g williams pears 20 g chopped truffles 10 ml truffle oil 60 ml tosa-zu vinegar 10 ml liquid shio koji
Steps:
1. Portion the beef and then put between two sheets of parchment paper.
2. Peel the mozzarella into stripes, then marinate in the mozzarella marinade, season with salt and pepper.
3. Cook the beef well on the griddle, cut in thinly, brush with perigueux sauce, sprinkle with fleur de sel and fermented pepper.
4. Arrange the thin slices of mozzarella around the beef and sprinkle with olive powder.
5. Stir-fry shredded cepe mushrooms in a hot frying pan, add the cepe mushroom condiment.
6. Arrange the mushrooms on the beef.
