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Duration:
45 mins
Servings:
4
Level:
Advanced
This is perhaps one of the most recognizable competition pieces in the Rosendale repertoire. The beef pave is what Rich used during the 2013 Bocuse d’Or in Lyon, France. Its striking appearance is due much in part by the uncommon shape of the beef tenderloin.
There are many elements of this recipe that can be taken and applied in your own kitchen without making the entire recipe. However, if you are daring enough to create it (we say go for it!), we have outlined the entire procedure and recipe for you here.
Part 1:
Base Mousse
Step 1
Combine all of the ingredients and freeze overnight in a Paco Jet beaker making sure that everything is completely flat. Pacotize all ingredients in the Paco Jet.
Part 2:
Mushroom Mousse
Step 1
Add olive oil to a pan. Add the mushrooms and shallots and cook until golden brown. Chill the mushrooms and shallots completely. Once cool, add the chopped herbs to the mushrooms, shallots and mix the ingredients with 200 grams of the base mousse. Transfer the mixture to a piping bag. Pipe the mixture flat onto a silpat. Cover the silpat with plastic wrap. Using a rolling pin, roll the mixture out until it is 1/16”-inch thick.
Step 2
Preheat an oven to 170°C/340°F. Remove the plastic wrap and bake the flattened mixture for 2 minutes. Remove from the oven allowing the mixture to chill in a refrigerator. Use a 9”x4”x1.75” mold as a template to cut out two pieces of the mousse. These two pieces will be the bottom and the top of the pavé of beef. Note: Fill the oxtail with some of the mushroom mousse and then use the remaining mousse for the mushroom mat outlined above.
Part 3:
Chlorophyll and Chlorophyll Mousse
Step 1
Place all of the ingredients in a high-powered blender. Blend for a full minute, or until the mixture is completely liquefied. Strain the liquid through a fine mesh chinois. Discard the pulp. Add the strained green liquid to a heavy bottomed pot and quickly bring the liquid to a boil. Season with salt. Skim off and cool down the green raft that forms on the top of the liquid into a cheesecloth-lined strainer. The raft that forms is the chlorophyll. The water remaining may be discarded. Cool before use. The raft will be good for a week.
Step 2
Combine all of the ingredients and place in a Paco Jet beaker making sure that everything is lying completely flat. Freeze the mixture overnight. Pacotize all of the ingredients in the Paco Jet.
Step 3
Spray a pavé mold with pan release and line it with plastic wrap. Season and char the tenderloin on a binchotan grill for flavor. Chill in the cooler until completely chilled.
Step 4
Place one mushroom mat into the bottom of the mold.
Step 5
Split the tenderloin in half lengthwise, dust with TG and place on top of the mushroom mousse mat. Then add a layer of chlorophyll mousse, just covering the tenderloin.
Step 6
Add the other mushroom mat to the top of the pave and add a plexiglass template cut to just smaller than the pave mold with a hole in the center to monitor the temperature. The plexiglass is used as a press so the pave cooks evenly.
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