mojo, potato, arugula
The Beef:
Bavette trim is cured for one hour with kosher salt and turbinado sugar. It is wrapped in cheesecloth and confited in lard (pork fat). While still hot, the beef is tightly rolled in plastic to make a 2” beef log. These are cut into two ounce portions and seared on the plancha.
The Mojo:
Tomato, onion, garlic, bell pepper and baguette are charred and pureed with sherry vinegar, olive oil and paprika.
A small amount of mojo is smeared on a plate. This is topped with smoked fingerling potato and bruleed shallot that have been reheated in butter. A salad of arugula, toasted almond, cherry tomato and chive is dressed with a tomato basil aioli. A slice of beef confit is placed near the salad. The entire dish is finished with lemon zest.
***please note there are nuts and bread in this dish
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