For 10 servings
1200 g rump cap/picanha
50 g dill
100 ml sunflower oil
100 ml poultry stock
50 ml Debic Culinaire Original
100 g cauliflower
100 ml Debic Culinaire Original
50 g creme fraiche
25 g white borscht
100 g naturally fermented pickles
50 g pickle brine
1 g Bombay spices
250 g Debic Traditional Butter
1 cauliflower head
50 ml olive oil
10 g salt
3 mini cucumbers
100 ml pickle brine
10 g white miso
50 dill tops
Methode New Yorkese
Clean the rump cap and score the fat side crosswise.
Leave it to reach room temperature and roast to a core temperature of 54 ˚C.
Blanch the dill and pat it dry.
Freeze in Pacojet beakers together with the sunflower oil and spin 5 times.
Pass through a fine sieve and store in a spray bottle.
For the cauliflower cream, blend the cauliflower together with the poultry stock in the thermo blender at 90 ˚C for 45 minutes.
Add the Debic Culinaire Original cooking cream.
Allow to cool to room temperature and freeze until firm enough to invert.
For the emulsion, heat a tablespoon of butter and add the Bombay spices.
Heat briefly and add the borscht and the Debic Culinaire Original cooking cream.
Reduce over high heat for 2 minutes.
Add the pickles and the brine and chop fine in the blender.
Pass through a fine sieve and emulsify with the butter.
Clean the cauliflower head and slice a bit off the bottom so that it will stand up straight in the oven.
Rub with salt and olive oil and roast at 210 ˚C for 20 to 30 minutes until done.
Poke a few holes in the mini cucumber with a needle and mix with the pickle brine and the white miso.
Transfer to a vacuum bag, place the bag in the chamber sealer and run 5 full cycles to infuse the marinade.
Leave to marinate for 3 hours and slice into thin slices.
Arrange the emulsion on the plates.
Place the cauliflower cream next to it.
Finish the dish with the roasted cauliflower, Enoki mushrooms, cucumber and dill tops.
Place the meat on the plates and drizzle some dill oil around.