Ingredient:
– Veal cheek 1 kg
– Veal tenderloin 100 g
– Onion slice 120 g
– Sliced shallot 250 g
– 3 garlic cloves, crushed
– 2 cloves garlic, fine chopped
– 4 cloves garlic, fine sliced
– Bread flour
– Sauteed shimeji mushroom asparagus
– 2 springs rosemary
– 5 tbsp balsamic vinegar
– 400 ml red wine
– 400 ml beef stock or brown chicken stock, preferably homemade
– 2 stalks of cherry tomato
– Diced celery 120 g
– Diced carrot 120 g
– Tomato paste 70 g
– Crushed 6 cloves of garlic
– 3 sprig rosemary
– 3 sprig thyme
– 5 potatoes
– Cooking cream
– Butter
– Salt, pepper and olive oil
Method:
– Veal cheek: Clean cheek and sear in hot pan. Then, saute onion and garlic then add rosemary, thyme, celery, carrot until soft then add tomato paste. Put veal cheek a bit salt and pepper then, add beef stock, cover until cheek soften (about 2 – 3 hours) take cheek veal out and strainer for juice.
– Veal tenderloin: cut into a portion add seasoning salt, pepper, and olive oil into vacuum bag. Then put in sous vide machine up to 55 degree Celsius for 90 minutes. Then, sear in high hot pan until golden brown.
– Potato puree: boil potato until soft about 20 – 30 minutes then, peel skin out, mash it until very smooth then add salt, cooking cream and butter.
– Red wine sauce: Saute sliced shallots with olive oil until lightly browned, keep stirring. Season with ground black pepper and add crushed garlic cloves and a sprig of rosemary. Add a bit balsamic vinegar and cook until evaporated away to a syrup, then pour in red wine and cook until reduced by two thirds. Pour in beef or brown chicken stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, remove the garlic and rosemary.
– Roasted cherry tomato: Bring the tray put in cherry tomato, fine chopped garlic, olive oil, salt, pepper, spring of thyme. Put into the oven at 180 degree Celsius for 10 minutes. Then, bring it out and peel.
– Deep-fried garlic, Satueed shimeji mushroom, asparagus add seasoning salt, pepper and olive oil.
Contact information:
Andaman Grill Restaurant, JW Marriott Phuket Resort & Spa
Phone: +66(0)76 338 000
Website: www.jwmarriottphuketresort.com
