Seared beef
- medium
- 4
- 2 hours
This unusual beef dish from Elena Arzak involves marinading beef with mango and turmeric, and is served alongside a mango, turmeric and coconut water-infused gravy. Arzak actually brand their potato crisps with the name of their restaurant before frying them, which gives this dramatic dish even more flair.
Ingredients
Metric
Imperial
Beef and beef marinade
- 360g of beef fillet, ideally from mature cows (i.e. ex dairy beef), or ox fillet
- 70g of pineapple
- 2 garlic cloves, deep fried
- 50g of bread, deep fried
- 40g of olive oil
- 10g of hazelnut paste
- 100g of water
- salt
- freshly ground black pepper
Gravy
- 2 small onions
- 50g of olive oil
- 7g of plain flour
- 60g of mango purée
- 1g of ground turmeric
- 300g of coconut water
- salt
- freshly ground black pepper
Mango chutney
- 1 onion, peeled and julienned
- 1/2 yellow pepper, julienned
- 1/2 garlic clove, peeled and finely chopped
- olive oil
- 100g of coconut water
- 50g of mango purée
- 2 mangoes, peeled and finely chopped
- 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp fresh ginger, finely chopped
- salt
- freshly ground black pepper
- 8 baby pickled onions
Potato crisps
- 200g of olive oil
- 1 potato, peeled and cut them into thin slices with a mandolin, then squared off into rectangles
- salt
- freshly ground black pepper
To plate
- black sesame paste
- chicken stock
Method
Lightly season the meat with salt and pepper
- 360g of beef fillet, ideally from mature cows (i.e. ex dairy beef), or ox fillet
- salt
- freshly ground black pepper
Blend all the ingredients for the beef marinade, and season with salt and pepper
- 70g of pineapple
- 2 garlic cloves, deep fried
- 50g of bread, deep fried
- 40g of olive oil
- 10g of hazelnut paste
- 100g of water
- salt
- freshly ground black pepper
For the gravy, in a heavy saucepan, sweat the onion in the olive oil until soft and translucent
- 2 small onions
- 50g of olive oil
Add the flour and cook out over a low heat
- 7g of plain flour
Add the mango pulp, turmeric and coconut water. Season with salt and pepper and set aside
- 60g of mango purée
- 1g of ground turmeric
- 300g of coconut water
- salt
- freshly ground black pepper
For the mango chutney, fry the onion, yellow pepper and garlic in a little olive oil over a low heat until soft, but not coloured
- 1 onion, peeled and julienned
- 1/2 yellow pepper, julienned
- 1/2 garlic clove, peeled and finely chopped
- olive oil
Add the coconut water, mango pulp, diced mango, curry powder, turmeric and fresh ginger and cook over a low heat for 10 minutes
- 100g of coconut water
- 50g of mango purée
- 2 mangoes, peeled and finely chopped
- 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp fresh ginger, finely chopped
Gently mash until thick, and season to taste with salt and pepper
Using the tip of a knife, hollow out the pickled onion and fill each one with the chutney. Set aside
Heat up the olive oil and fry the potato until crisp but not coloured. Season with salt and pepper and set aside
- 200g of olive oil
- 1 potato, peeled and cut them into thin slices with a mandolin, then squared off into rectangles
- salt
- freshly ground black pepper
Coat the beef in the marinade and let it sit for 5 minutes - this will allow the bromelain enzymes from the pineapple tenderise the beef
Sear the beef on a very hot charcoal grill. Once cooked, allow the beef to rest
To plate, serve the beef on a thin layer of mango chutney
Thin out some of the sesame paste with a little chicken stock, and spread on the plate in two lines
- black sesame paste
- chicken stock
Serve the chutney-topped pickled onions alongside the beef, and place the potato crisps on top of the beef
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