Angus Beef, Heirloom Carrots, Goosefoot, Cumin, and Shallot Jus

METHOD:

For the Angus Beef:

Place beef and consommé into large vacuum bag and seal. Cook in a water bath at 54°C for 20 minutes; remove and reserve. Just before serving, in a 12-inch nonstick sauté pan, heat oil over medium-high heat until it’s very hot but not smoking. Dry and season the Angus Beef filets on both sides with salt and black pepper. Place in the sauté pan and cook until nicely browned, about 2 minutes. Turn and cook until browned, add whole butter and cook until butter browns, then remove from heat.

For the Cumin-Carrot Purée:

Place a small saucepan over medium-low heat; add olive oil, Spanish onions and carrots. Cook until onions are translucent, add garlic, cumin and Madras curry powder and cook for 1 minute. Add chicken stock and bay leaf; simmer until carrots are tender, about 40 minutes. Season with salt and cayenne pepper, place into a blender, and purée until smooth. Strain through a fine sieve, adjust seasonings, chill, and reserve.

For the Carrot Sphere:

Fill a small squeeze bottle with 200 grams of cold Cumin-Carrot Purée. In a small sauce pan, combine another 200 grams Cumin-Carrot Purée, apple juice, and agar agar. Bring to a simmer for 1 minute, then strain through a fine sieve and place into a squeeze bottle. Fill a polycarbonate sphere mold half-full with hot purée mixture, then place into cooler for 3 minutes to set. Fill the center of the mold with cold Cumin-Carrot Purée, then quickly top off with the hot mixture. Refrigerate for 30 minutes, remove from molds, place onto a plate, and cover with plastic.

For the Heirloom Carrots:

Blanch carrots in salted rapid boiling water until tender, about 4 minutes. Warm carrots with butter, season with salt and pepper, and reserve.

For the Goosefoot Ragout:

In a 12-inch sauté pan, heat clarified butter over medium-high heat until it’s very hot but not smoking. Add maitake, trumpet royal, and white Alba mushrooms, season with salt and pepper, sauté for 1 minute. Add shallot, garlic, and thyme and cook until mushrooms are tender, about 2 minutes. Add Bordeaux spinach, chicken stock, and whole butter. Sauté until spinach is wilted, adjust seasoning, and reserve.

For the Shallot Jus:

Place a medium saucepan over medium high heat. Add olive oil, shallots, onions, carrots, celery; caramelize vegetables, about 8 minutes. Add cremini mushrooms and garlic, and cook for 3 minutes. Deglaze with Merlot and reduce by 80 percent. Add thyme, peppercorns, and veal and chicken stocks. Simmer until reduced by 70 percent. Season with salt, pass through a fine mesh sieve lined with cheesecloth, and reserve.

For the Truffle Oil Powder:

In a small bowl, combine the oil, maltodextrin, and salt. Mix well using a whisk, pass through a fine-mesh tamis, and reserve.

For the English Pea Purée:

Place a small saucepan over medium-low heat; add grapeseed oil, shallots, and garlic. Cook until shallots are translucent, then add coriander seed, fennel seed, and red pepper flakes. Cook for one minute. Add water and season with salt and sugar. Simmer until reduced by half. Place stock, English peas, and spinach into a blender, and purée until smooth; strain through a fine sieve into a bowl, adjust seasoning. Place pea sauce onto an ice bath to retain color.

To Assemble and Serve:

In the center of six plates, arrange seared Angus Beef, Cumin-Carrot Purée, Carrot Sphere, Heirloom Carrots, English Pea Purée, and Goosefoot Ragout. Garnish with Truffle Oil Powder, microgreens, and sauce with Shallot Jus.