Steak a la glamping
Every combination of ingredients occupies a spectrum of intensity that can add flavors to other ingredients or worsen the experience. This recipe occupies with origami precision the most maximized and well balanced dichotomy of tastes and senses that worships the humble but also worthy steak meal as an experience. All ingredients interact with each other in a symphony that harmonies rather than disintegrates the eating experience. It is the complete meal of light and dark, Yin and Yang, the sunrise and the sunset.
|2 medium||Red peppers|
|1 sprinkle||Black truffle|
|1 bunch||Basil leaves|
|1 sprinkle||Parmesan cheese|
|1 dash||Salt & freshly ground pepper|
|4 drizzles||Red wine|
|4 drizzles||Lemon juice, and lime juice|
|4 drizzles||Vinegar, rosemary infused|
|2 fillets||Beef fillets, mignon|
|1 scoop||Salsa, tomato|
|6 cloves||Garlic, roasted|
- Grill peppers and slice in half (cleaning out the seeds).
- In a sauce pan add Basil, cream, Périgord black truffle, Parmesan cheese, Salt and Pepper, and thicken (Mushrooms can be used as an alternative to Truffles)
- Full the peppers with the sauce and cover with Camembert cheese and grill.
- Heat cast iron pan to a high temperature and place three volcanic stones that where soaked in red wine, lime and lemon juice, and rosemary infused vinegar.
- Add olive oil and keep the stones moist with flavors.
- Place two filet mignon in the pan searing both sides to a caramel color and until the juice just runs clear.
- Place the steak on a warm tomato salsa (heirloom tomatoes, onion, lemon zest, sun dried tomato soaked in white wine, and fresh chives).
- Add grilled peppers to complement the steak, and cover the steak in freshly roasted garlic cloves and serve.