Roast beef with stewed radicchio, curry cream and puffed rice
Tillredning
Sear the meat in a pan then cook in the oven for 8 minutes at 160°C. Heat the grains of rice in a steamer. Clean the radicchio and stew in a pan with the oil, garlic and mature red wine vinegar. Emulsify the cooked potatoes with the curry powder, add the seed oil and whisk to a smooth cream. Slice up the roast beef and serve with the stewed radicchio, curry cream and puffed rice.
Serves 4:
- 400 g sirloin beef
- 200 g Tardivo radicchio
- 40 g extra virgin olive oil
- 20 g mature red wine vinega
- 80 g potatoes
- 5 g curry powder
- 200 g seed oil
- Maldon salt
- 100 g basmati rice
