Sous-Vide Filet Mignon,
Leek Mosaic, and Kimchi Puree

Method

Sous-Vid Filet Mignon

1. Trim the eye fillet and cut in 200 g per portion.
2. Marinated eye fillet with sesame oil, Ssamjang paste, thyme, black peppe.
3. Transfer in Sous Vide bag, vacuum, and sous vide at 54c for 2 hours.
4. Remove from the bag and save the marinated liquid for Ssamjang butter sauce.

Kimchi Puree

1. Sauté all ingredients in a saucepan, then reduce it until the liquid is almost gone.
2. Place the mixture in a food processor, blend until a smooth paste, add Xanthan gum, blend more, and transfer to a squeeze bottle.

Ssamjang Brown Butter Sauce

1. On the medium, place dice unsalted butter in a saucepan and whisk frequently.
2. Once melted, add Ssamjang paste leftover marinated sauce, and chili flake.
3. Allow the butter to brown and remove it from the heat.

Mosaic Leek

1. Peel and cut the leek in the same size. Use the offcut for Kimchi Consommé.
2. Blanch the leek in boiling salt water for a few minutes; don’t overcook.
3. Place cling wrap on the chopping board and the leek on the top. Then roll it and close only one side, don’t close it too tight.
4. Make the sweet and sour liquid by mixing white wine vinegar, Kimchi liquid, water, white wine, and sugar. Bring it to a boil, use just 200 ml with 2 g of Agar Agar, and cook it for three more minutes.
5. Transfer the liquid to the leek roll, complete it, and close it with cling wrap, vacuum.
6. Leave it in boiling water for 5 minutes, then in icy water, and keep it in the refrigerator.

To Serve

1. Remove the fillet from the bag and dry it with paper towels and put salt in.
2. Heat the iron pan and put a little oil until it is hot.
3. Then place the meat in the pan with high heat and sear it for 30 sec per side. Baste the beef with butter.
4. Transfer meat to the rack and rest for 10 minutes.
5. Reheat the leek mosaic in the warm oven (50c) for a few minutes.
6. Reheat the Ssamjang brown butter sauce and pure it in the sauce jug