1 gram fresh sage
1 gram fresh rosemary
½ gram fresh thyme
1 gram fresh oregano
1 gram fresh basil
100 grams extra virgin olive oil
100 grams red garlic, peeled, with germ removed
10 grams walnut oil
800 grams loin of milk-fed colt
Salt and freshly ground black pepper
Guérande sea salt
Coarsely ground black pepper
For the Herb Oil:
Preheat the oven to 62ºC. Combine the herbs and olive oil in a vacuum pouch, and seal tightly. Cook the mixture in the oven for 3 hours. Strain the mixture, discarding the herbs and reserving the oil.
For the Red Garlic Casein:
Fill an immersion circulator and preheat it to 83ºC. Toast the garlic lightly in a pan without oil, and put it in a charcoal smoker with tepid embers for about 2 minutes, until it picks up the aroma of the embers. Combine the garlic and walnut oil in a vacuum pouch, and seal tightly. Put the pouch in the immersion circulator and cook for 3 hours. Pour the garlic-oil mixture into a food processor, and purée for 1 minute. Strain the mixture, season with salt, and reserve. Bring to room temperature before serving.
For the Colt Chunk:
Remove the colt from the cooler 2 hours before service to bring the meat to room temperature. Clean the meat of all fat, tendons, and skin. Divide the colt into 4 portions, and season with salt and pepper.
Heat some of the Herb Oil in a frying pan, and sear the colt on both sides.
To Assemble and Serve:
Drizzle a line of Herb Oil on the plate. Put the colt chunk on top of the oil, and arrange a few grains of the Guérande sea salt and coarsely ground black pepper on top. On either side of the colt, plate 2 small spoonfuls of the Garlic Casein so they resemble garlic cloves.