Ingredients:
Tartar 100g
-Iberian sirloin
-Chinese water chestnuts 20g
-Pine nuts 20g
Sauce (1)
-Boiled black vinegar 40g
-Dark soy sauce 20g
-Honey 20g
Sauce (2)
-Puréed red Manganji peppers 50g
-Dark soy sauce 10g
-Mirin 10g
-FutoshiKaoru sesame oil 10g
-A suitable pinch of fried garlic powder
Chinese yams
Green onion shoots
Blue perilla buds
Quail egg yolk
Ginger
PREPARATION:
1. Cut the Chinese yams into sticks.
2. Peel and fry, and then cut, the Chinese water chestnuts.
3. Fry and then coarsely chop the pine nuts.
4. Knead the sirloin, and then bake in an oil bath at 60ºC for 40 mins.
5. Remove the sirloin from the oil, and trim the circumference.
6. Marinade the trimmed sirloin in sauce (1), and then sear in a skillet. Cut into strips after frying.
7. Hollow out the sirloin from the middle for the tartar, and dress using the water chestnuts, pine nuts, and sauce (2).
8. Serve the sirloin, Chinese yams, chopped yams , quail egg yolk, green onion shoots, and blue perilla buds on a plate.
