The lining and ingredients that provide flavor and taste to the dish, are balanced, nuts, sweet, umami ... 600 grams of beef in thick fillets, 20 g of hazelnut paste, 2 c / s caramelized hazelnut sprinkles, fresh black pepper ground pepper, extra virgin olive oil and Maldon salt. For the marinated onions 2 green onions, 100 grams of beef broth, 25 grams of soy sauce and 2 Jamaica berries freshly ground pepper.
For peas 200 grams of peas (can be fresh, shelled or frozen), salt and mint leaves. Other roasted garlic sauce, extra virgin olive oil and xanthan gum. Prepare in advance roasted garlic sauce (see recipe), is simple and very tasty, very well accompany the meat and garnish. Remove meat from refrigerator to be tempered, and preparing the mise en place.
Peel the onions by cutting the ends and cut in two lengthwise. If peas are fresh, and weigh desgránalos below (reserve pod for another process). If they are frozen, no need to thaw first. Put a saucepan with the broth, soy sauce and pepper in Jamaica to be heated. When you are about to enter a boil, incorporating the four halves of onion and cook over low heat for 7-10 minutes, they are tender but not too soft, turn off the heat and let stand.
In another container suitable for cooking, put the peas with a little salt and water, as you practice cooking, ideally steamed. When you are done, set aside. Drain the onions from the broth in which they have done, and incorporates a half teaspoon of Xanthan it, beat it with sticks until completely dissolved, add a string of extra virgin olive oil and beat again until a thick sauce and bright.
Place a grill fire with a little extra virgin olive oil, when hot, just by dialing fillets on one side and then the other, before removing from heat, paint the top with hazelnut paste helping to silicone brush and seasoned with some salt flakes. Put the meat on a plate smeared with the hazelnut paste down, and paint the top.
Cut the fillets into wide strips, and proceeds to emplatado. Serve beef and peas accompanied by a sprig of mint, roasted garlic sauce and half an onion marinade. On it, served a spoonful of juice and soy sauce broth, hazelnuts in sprinkles and ends with a little Maldon salt over the meat.
For peas 200 grams of peas (can be fresh, shelled or frozen), salt and mint leaves. Other roasted garlic sauce, extra virgin olive oil and xanthan gum. Prepare in advance roasted garlic sauce (see recipe), is simple and very tasty, very well accompany the meat and garnish. Remove meat from refrigerator to be tempered, and preparing the mise en place.
Peel the onions by cutting the ends and cut in two lengthwise. If peas are fresh, and weigh desgránalos below (reserve pod for another process). If they are frozen, no need to thaw first. Put a saucepan with the broth, soy sauce and pepper in Jamaica to be heated. When you are about to enter a boil, incorporating the four halves of onion and cook over low heat for 7-10 minutes, they are tender but not too soft, turn off the heat and let stand.
In another container suitable for cooking, put the peas with a little salt and water, as you practice cooking, ideally steamed. When you are done, set aside. Drain the onions from the broth in which they have done, and incorporates a half teaspoon of Xanthan it, beat it with sticks until completely dissolved, add a string of extra virgin olive oil and beat again until a thick sauce and bright.
Place a grill fire with a little extra virgin olive oil, when hot, just by dialing fillets on one side and then the other, before removing from heat, paint the top with hazelnut paste helping to silicone brush and seasoned with some salt flakes. Put the meat on a plate smeared with the hazelnut paste down, and paint the top.
Cut the fillets into wide strips, and proceeds to emplatado. Serve beef and peas accompanied by a sprig of mint, roasted garlic sauce and half an onion marinade. On it, served a spoonful of juice and soy sauce broth, hazelnuts in sprinkles and ends with a little Maldon salt over the meat.
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