Roasted Colt Chunk with Red Garlic Casein

Adapted by
January 2011
Yield: 4 Servings


Herb Oil
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
Red Garlic Casein
100 grams red garlic, peeled, with germ removed
10 grams walnut oil
fine salt
Colt Chunk
800 grams loin of milk-fed colt
Salt and freshly ground black pepper
To Assemble and Serve
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.