Original Master Origin India
Free delivery with SGD220 spent | Same day delivery before 2:30pm
Free delivery with SGD220 spent
Same day delivery before 2:30pm
Omi Beef with Coffee and Celeriac
By Chef Emmanuel Stroobant, Chef-Owner of Saint Pierre
ABOUT THE DISH
Chef Emmanuel Stroobant’s trademark style of fusing modern European techniques with premium produce is reflected in his refined union of Japanese wagyu sirloin with shallots, balsamic vinegar and a touch of soy. Learn how an elegant coffee sauce can add flavour and complexity to a dish.
INGREDIENTS
Serves 4
- 800g Omi beef sirloin
- 1 NESPRESSO Master Origin India coffee capsule
- 50g fried shallots
- 20g chives
- 20g puffed buckwheat
- 50g freshly grated horseradish
For the marinade
For the veal jus
- 50g butter
- 20g sesame seeds
- 2 shallots, peeled and sliced
- 4 garlic cloves, peeled and crushed
- 3 NESPRESSO Professional Origins India coffee capsules
- 100ml light soy sauce
- 20ml balsamic vinegar
- 20g Dijon mustard
For the celeriac purée
- 500g celeriac, peeled and diced
- 50g butter
- 2g salt
- 600g veal bones
- 20ml olive oil
- 600g veal, cut into 2cm cubes
- 1 carrot, peeled and diced
- 1 celery stalk, washed and diced
- 1 onion, peeled and diced
- 1 bouquet garni
- 3L alkaline water
- 20g butter
- 8g dark chocolate
DIRECTIONS
- Make the coffee marinade. Melt butter in a saucepan over medium heat. Add sesame seeds, shallots and garlic. Once fragrant, remove from heat.
- Prepare 3 capsules of NESPRESSO Original Master Origin India capsule in espresso (40ml per capsule). Add coffee, soy sauce, balsamic vinegar and mustard into the saucepan. Mix and allow marinade to cool to room temperature before marinating the beef for 8 hours.
- Make the celeriac pureé. Place the celeriac, butter and salt in a Ziploc bag and steam for 1 hour.
- While still hot, transfer the celeriac mixture into a blender and blitz until very smooth. Strain through a fine sieve and set aside.
- Make the veal jus. Roast veal bones in an oven at 160C until golden brown, about 30 minutes.
- Heat olive oil in a saucepan over medium heat and brown veal cubes. Remove excess fat then sauté carrot, celery and onion for about 4 minutes.
- Add veal bones and bouquet garni. Deglaze with water then reduce until syrupy. Strain the sauce and slowly stir in butter and chocolate.
- Heat a stainless steel or cast iron skillet until smoking hot. Sear beef for 2 minutes on each side. Allow to rest for 20 minutes before searing again (preferably on a grill) on both sides. Meanwhile, prepare a capsule of NESPRESSO Origin India coffee in espresso (40ml). Gently scoop out the crema with a teaspoon and set aside.
- Serve beef with celeriac pureé, veal jus and espresso crema. Garnish with shallots, chives, puffed buckwheat and grated horseradish.
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Vertuo Diavolitto
