Thursday, April 16, 2009

STRAWBERRY-RHUBARB

SPRING TIME DOMESTIC BEEF



We have recently started to roll out Spring dishes. Nothing says Spring better then morels and fava beans. We sous vide Wagyu striploin and cook 45 minutes at 59 degrees celcius. At pick up, we sear and glaze it with soy-garlic. Being in LA and surrounded by great produce, all the vegetables for this dish are purchased at the Beverly Hills Farmers Market.