This dish artfully combines succulent sous-vide beef cheeks wrapped with a fine layer of crispy potato lattice served atop a cloud-like truffled potato espuma. The dish is accentuated with a rich demi-glace, sweet carrot fondant, and a sharp, aged cheese crisp that brings textural contrast and aromatic complexity.
Cook Time
24 hours
Calories
750 per serving
Servings
4
Sous-vide the beef cheeks: Season the beef cheeks with salt and black pepper. Place them into a vacuum-seal bag along with olive oil and minced garlic. Sous-vide at 82°C for 24 hours for ultimate tenderness.
Prepare the potato lattice: Thinly slice potatoes using a mandolin. Arrange into a lattice pattern, brush with melted butter, season with salt, and bake at 180°C until golden and crisp.
Create truffled potato espuma: Boil remaining potatoes until fork-tender. Blend with butter, truffle oil, and salt until smooth. Use an iSi siphon to convert into a light espuma.
Make cheese crisps: Spread grated aged cheese thinly on parchment paper and bake at 200°C until crispy and golden.
Carrot fondant: Sauté carrot shapes in butter until golden. Add beef stock and simmer until tender and glazed.
Plate the dish: Form an involtini by wrapping the sliced beef cheeks with the potato lattice. Place atop a dollop of potato espuma. Garnish with caramelized onions, carrot fondant, and cheese crisp. Drizzle with warm demi-glace before serving.
