Ox Sashimi with Foie Gras, Umeboshi, Sprouts, and Béarnaise Sauce | Matias Perdomo

Ingredients for 4 servings

For the Ox sashimi

• 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

For the Béarnaise sauce

• 200 grams of white wine vinegar
• 200 grams of clarified butter
• 100 grams of shallots
• 2 egg yolks
• Salt

Method for the Foie gras

Marinate the foie gras with Pedro Ximenes and refrigerate for about six hours.

Method for Ox sashimi

Clean the ox fillet and cut it into sections. Slice these into thin pieces and flatten them with a meat tenderizer. Season with olive oil, salt, and black sesame seeds.

Method for the Béarnaise sauce

Cut the shallots into thin strips and place them in a saucepan along with the vinegar. Cook on low heat until the vinegar has reduced by three-quarters.
In a stainless steel bowl, add the egg yolks and combine them with the shallot-vinegar mixture over a double boiler. Whisk in the clarified butter and adjust the seasoning with salt.

Plating

Finely slice the marinated foie gras and lay it on top of the meat. Season with a few drops of umeboshi and Béarnaise sauce. Garnish with the salad leaves.

Photos by Cristian Parravicini