Taste rich clarified beef stock, rater complex in the making, beef steak SV 57,5° C 3 hr., quick seared. Potato egg-yolk cake ( fine chopped parsley, shitake mushrooms) baked at 185° C for 20 min, topped with butter seared onion dices. Fine diced fresh vegetables (spring onions, cherry tomatoes, chanterelles, parsley, dash of lemon juice and olive oil) The vegetable look a bit misplaced in the picture but was essential for the taste.
The beef was just great, glad I found a new butcher in town. The soup ..., just a “slurp away”! I could not resist to have the left over from it my mullet wine pot wihile cutting down some thin fine sliced beef with it.
