Beef Mosaic 2.0

Ingredients

• 1 kg Beef rump steak fillet (Use a whole roast, cut into approximately ten regular strips about 2–3 cm thick.)
• 2 packets Nori sheets (Use at least 2 to 3 packets for a 1 kg roast; blend very finely.)
• Thin pork caul fat (A thin sheet, large enough to wrap the rows of beef strips.)
• Kitchen twine (For tying the roast firmly and evenly.)
• Beef bones or meat trimmings (Used for the optional jus; the source refers to leftover carcasses in the refrigerator.)
• Aromatic garnish (Used with the bones or trimmings for the optional jus; no specific vegetables are given.)
• Water (For the optional jus; quantity not stated.)
• Butter (Whisked into the reduced jus; quantity not stated.)
• Salt (Mentioned in the transcript in connection with the jus; amount not stated.)

Steps

1. 1

   Cut the beef rump steak fillet into approximately ten regular strips, each about 2–3 cm thick.

2. 2

   Blend the nori sheets very finely so the seaweed can adhere evenly to the beef and distribute uniformly over the strips.

3. 3

   Coat the beef strips in the finely blended nori until their surfaces are evenly covered.

4. 4

   Lay a thin sheet of pork caul fat flat on the work surface. Arrange the nori-coated beef strips side by side on the caul fat, keeping the pieces aligned and close together.

5. 5

   Roll the caul fat around the arranged beef strips to form a compact roast.

6. 6

   Tie the roast firmly and evenly with kitchen twine. Because this is intended to be cut like a tournedos, keep the tying regular and tight.

7. 7

   Refrigerate the tied roast for at least 2–3 hours, or overnight if possible. This resting period allows the nori to act like a binding agent so the mosaic holds together after cooking, even when the caul fat is removed.

8. 8

   For the optional jus, roast the bones or meat trimmings with the aromatic garnish in the oven; the source specifies that this was done the day before but does not give a temperature or duration.

9. 9

   Cover the roasted bones and aromatics with water and reduce the liquid. Strain it, then continue reducing it almost completely.

10. 10

    Finish the reduced jus by adding butter, and season with salt as needed.

11. 11

    Heat a frying pan until very hot. Sear the tied beef roast briefly on each side as for a tournedos; the transcript specifies approximately 60 seconds per side.

12. 12

    Remove the caul fat immediately after cooking. If the roast was tightly tied and properly chilled, the nori should help the beef mosaic remain intact without the caul fat.

13. 13

    Serve the beef mosaic with the optional jus.

Notes

The source does not provide a detailed jus recipe, exact pan temperature, doneness target, or a precise number of servings. The jus ingredients and method are taken from the spoken transcript and are therefore incomplete. The description says to cook the roast with a quick back-and-forth in a very hot pan, while the transcript specifies about 60 seconds per side.

Nutrition per serving

• main
• beef
• French
• tournedos
• pan-seared
• make-ahead
• umami
• showpiece