Potato milleaves with filet mignon on charcoal
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Using a sharp mandolin, slice the potatoes thinly. After laminated, assemble them in a shape making layers until filling the entire height of the shape. After each layer of potatoes, brush the surface with butter.
After washing, take them to a steamer until they start to “sweat”. Reserve them for plate decoration.
Mix activated charcoal with transglutaninase.
Clean the mignon piece removing fat, fibers and adjusting the shape of the piece. Reserve the scraps.
cut the mignon piece into 3 pieces so that the piece is divided into 3 “strips” / “cords”. sprinkle the mixture all over the strips. then, wrap the piece with plastic film seeking the “reconstitution” of the original format of the mignon piece. Let it rest for 2 hours.
When removing the plastic film, the mignon piece must have resumed its original shape. Cut the mignon into medallions and grill.
Take the meat scraps and sauté them with water, soy sauce, diced onion and the thyme sprig. put a spoon of butter and the tapioca let it boil for 10 minutes then strain and use only the sauce.
Ready now just assemble the plate as in the photo.
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