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Korean Kimchi & Le Cordon Bleu
  • 6 center-cut beef tenderloin (fillet) steaks (160g each)

    Celeriac Pree : 300g celeriac (celery root), peeled and cut into large pieces, 200 ml milk, Water, Coarse salt, 150 ml whipping cream, boiled

    Salt, freshly ground pepper

    Kimchi Sauce : 40g unsalted butter, 50g onion, finely sliced, 100g red (bell) pepper, finely sliced, 200ml chicken stock, 150ml whipping cream, 100g kimchi baechu

    15g unsalted butter, 15ml oil, Salt, 20g chopped parsley, 20g chopped parsley, 50g green kimchi stalks ( lightly fermented), chopped, 50g "Savora" mustard

    1 If necessary, pare the beef tenderloins, cutting away any membranes or fat. Set aside.

    2,3 Celeriac Puree : Put the pieces of celeriac in a saucepan; add the milk and enough cold water to cover. Season with coarse salt. Cook for about 45minutes until the celeriac is soft. Drain well and transfer to a food processor. Add the boiled cream and process until pureed. Taste and adjust the seasonings. Set aside but keep warm.

    4,5,6,7 Kimchi Sauce : Melt the butter in a frying pan. Add the chicken stock and whipping cream and continue cooking gently over low heat for 10 minutes. Transfer to a food processor; add the baechu kimchi and process until smooth. Strain, using a fine-mesh wire strainer, into a bowl. Taste and adjust seasonings. Set aside to keep warm over a bain-marie.

    8 Heat the remaining butter and oil in a saute pan over high heat. Season the beef tenderloins with salt and saute4 to 6 minutes, turning once.

    9,10,11 Combine the chopped parsley and green kimchi stalks. Coat the tops of the meat with the "savora" mustard and press the parsley / kimchi stalks mixture onto it. Cut each tenderloin into 4 slices.

    12 Form a ring of celeriac puree on each plate. Spoon the sauce around the inside of the ring and place 4 slices of beef tenderloin in the center. Serve immediately.