Hay Smoked Picanha with Bone Marrow Maitake Sabayon, Oxtail Dashi, and Salsa Verde

Directions Print

Bone marrow maitake sabayon

Yield: 24 oz

1. Roast bone marrow and reserve 8 ounces of rendered fat.
2. Roast maitake mushrooms until golden brown.
3. Combine mushrooms, 4 egg yolks, 2 whole eggs in a blender. Blend until smooth. Gradually add bone marrow fat and melted butter to create emulsified sauce. Salt to taste.
4. Add to ISI and charge twice, shaking in between. Hold in warm water bath for service.

Hay smoked picanha with bone marrow maitake sabayon, Oxtail dashi, and salsa verde

Servings: 1

1. Combine drippings from picaha and oxtail dashi. After picanha is portioned transfer to this warm liquid to hold while you plate.
2. Spoon dollop of salsa verde oil to middle of plate. Carefully add foamed sabayon to the center of the dollop, directly against the plate, to create a bulls eye effect.
3. 3 Transfer portioned picanha to plate and top meat with more salsa verde, including the solids.