Veal tenderloin tataki with dashi-tomato gel, ginger crust and black pepper dressing
Prep time 40 minutes + 1 hour chill time
Cook time 45 minutes
3 tomatoes, peeled and seeded
100ml dashi stock
20ml soy sauce
3g agar powder
1 veal tenderloin, approximately 600g
30g bacon, finely chopped and lightly toasted
60g spring onions, finely chopped
50g walnuts, roasted
25g ginger, finely chopped
1 tbsp white sesame seeds, toasted
1 tbsp garlic, finely chopped
50g black pepper sauce
salt and pepper, to taste
assorted micro cress
vacuum pack machine
- To make dashi-tomato gel, press tomatoes to obtain juice. Collect 200ml and combine with dashi stock, soy sauce, mirin and agar powder. Place mixture in a hotmix and bring to 100°C, till it boils. Blend and strain through a fine sieve into a flat tray lined with cling film. Set aside to chill, at least 1 hour.
- Blow torch the veal tenderloin until golden brown. Let cool in the fridge for a few minutes, then vacuum pack at 0 atmosphere. Cook in a circulator at 59.5°C for 30 minutes or until its internal temperature reaches 56°C. Remove and refresh in iced water or in a blast chiller.
- To make tataki crust, combine bacon, spring onions, walnuts, ginger, white sesame seeds, garlic and panko. Set aside.
- Strain black pepper sauce in a fine sieve and transfer to a small squeeze bottle (optional).
- To assemble, cut rings of dashi jelly with a ring cutter and place in the centre of the plate. Reheat the veal at 56°C, remove from vacuum bag and blow torch the exteriors of the tenderloin. Slice the veal thinly and place on top of the jelly. Top with tataki crust and drizzle with black pepper sauce. Garnish with micro cress.