Recipe by Chef Alan Orreal
Created for Dilmah Chefs & the Teamaker at Independence Square, Colombo in May 2014
750g Wagyu sirloin
Dilmah Silver Jubilee Mandarin & Marzipan Tea
10g Dilmah Silver Jubilee Gourmet Black Tea with Almond
300g foie gras
60g sea urchin
180g roasted garlic
240g pickled dried cherry tomatoes
6 pieces asparagus
1 punnet basil cress
Crust the beef with tea and season, then char-grill.
Prepare all vegetables. Roast Shallots, garlic and mushrooms, blanch asparagus.
Pickle dried cherry tomatoes.
Boil the pumpkin in Almond tea and purée.
Char-grill beef. Pan-sear foie gras.
Slice radish and begin to plate.