Recipe by Chef Antimo Maria Merone, Founder / Chef of Estro (awarded with 1 Michelin Star)
KIWAMI BEEF- GREEN ASPARAGUS, MUSTARD JUS
Ingredients (Serve: 4)
Tenderloin 500g
Green asparagus x4
Baby kale leaves x20
Mustard 50g
Chicken stock 200ml
Black Pepper (To taste)
Butter 100g
Olive oil 150ml
White wine 200ml
Balsamic vinegar 6 drops
Calendula flowers
Borage flower
How To Cook:
1. Slow roast the tenderloin in the pan, let it rest 15 min, roast hard with butter
remove the fat, add chicken stock , wine and mustard, butter and use it as sauce.
2. Poach the green asparagus and shock in the ice, roast with butter.
3. Mix the herbs with a balsamic vinaigrette, serve on the asparagus.
