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Poached Beef Tenderloin with Green Tea Noodles and Seaweed Salad
Poaching is a great method for preparing meat – if you do it right. It enriches a dish by giving the broth extra flavour.
Vegetables
Main courses
Ingredients
Beef Tenderloin Preparation
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Water 2.0 l
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Bonito Flakes 20.0 g
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Beef Tenderloin 850.0 g
Garnish Preparation
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Organic soba Noodles with Green Tea 450.0 g
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Spring Onion 500.0 g
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Shanghai Bok Choy 1.0 kg
Presentation
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Seaweed Salad 350.0 g
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Sesame Seeds 10.0 g
Preparation
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Beef Tenderloin Preparation
- Bring two litres of water to a boil and add the beef broth and bonito flakes.
- Poach the beef tenderloin in the bouillon.
- Cut the beef tenderloin in thin slices and strain the bouillon.
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Garnish Preparation
- Cook the green tea noodles.
- Finely cut the green parts of the onions and leave in ice water.
- Clean the bok choy and blanch briefly.
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Presentation
- Twirl the noodles around a fork and then place them in bowls.
- Divide the bok choy and seaweed salad and add the greens of the spring onions on top.
- Top the dish off with a sprinkle of sesame seeds.
- Pour on the hot broth at the table.
