BEEF CARPACCIO WITH SPRING ONION, CARAMELISED MUSTARD SEEDS AND KIMIZU

Serves: 6

Preparation time: 20 minutes Cooking time: 30 minutes, plus drying time

INGREDIENTS Charred and dried spring onions

3 spring onions, white and green parts separated

Caramelised mustard seeds

85g (⅓ cup) whole grain mustard 80ml (⅓ cup) vegetable oil

Kimizu

4 egg yolks

125ml (½ cup) dashi, made from a packet or fresh

2 tsp mirin

1 tsp rice vinegar

¼ tsp salt flakes

½ tsp lemon juice

To serve

800g whole piece beef sirloin, fat trimmed, cut crosswise to make two small rounds

2 red radishes, sliced thinly

5 cherry tomatoes, sliced thinly Micro greens, to garnish

METHOD Charred and dried spring onions

1. Using a Miele DGC 7865 Combi Steam Oven, place the spring onion greens onto a perforated baking tray and into the oven on Drying function at 50℃ for 5 hours, or until they crumble.

2. Slice the spring onion whites into 1 cm rounds and reserve to cook with the beef.

Caramelised mustard seeds

1. Using a Miele KMDA 7634 Induction Cooktop, place the mustard and the oil in a small saucepan on medium heat, induction setting 5. Cook for 15 minutes, stirring, or until the mustard seeds darken and crisp. 2. Drain the mustard seeds through a metal sieve and reserve the oil.

Kimizu

1. Place the egg yolks, dashi, mirin, vinegar and salt in a bowl and whisk well to combine.

2. Pour the mixture into a vacuum sealing bag and using the Miele EVS 7010

Vacuum Sealing Drawer select level 3. 3. Place the sealed bag onto a rack in the Miele Combi Steam Oven and Steam at 80°C for 10 minutes.

4. Pour the mixture into a bowl and whisk in the lemon juice.

To serve

1. Preheat the Miele Tepan Yaki plate on high heat, Miele Induction setting 8, for 5 minutes.

2. Lightly oil the beef with the reserved mustard oil and place on the tepan yaki plate with the spring onion whites. Cook the beef for 2 minutes, or until browned all over. Cook the spring onion pieces for 5 minutes, or until browned on both cut sides.

3. Rest beef for 5 minutes and slice thinly into 12 pieces.

4. Divide the beef between the plates, top with caramelised mustard seeds, radishes, tomatoes, micro greens, spring onion pieces, dried spring onion greens and kimizu.

This is just one of the dishes served at the Miele Masterclass. Experience a succulent chicken ballotine for main and a show-stopping blueberry mousse with a shortbread sherbert crumb for dessert.