Ox Sashimi with Foie Gras, Umeboshi, Sprouts, and Béarnaise Sauce | Matias Perdomo | Chef Recipes |
Ox Sashimi with Foie Gras, Umeboshi, Sprouts, and Béarnaise Sauce | Matias Perdomo
Ingredients
- 300 grams of ox fillet
- 100 grams of foie gras
- 25 grams of Pedro Ximenes
- 25 grams of black sesame seeds
- Umeboshi (Japanese salted plum sauce)
- Seasonal salad leaves
- Extra virgin olive oil
- Salt
- 200 grams of white wine vinegar
- 200 grams of clarified butter
- 100 grams of shallots
- 2 egg yolks
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