"Every dining experience at Baros Maldives blends refined flavors with warm Maldivian hospitality, offering a taste of elegance in every bite, whether at our signature restaurants or at home.
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Kobe Beef
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Recipe Description
This recipe, a classic pan-seared Kobe beef steak served with potato and truffle purée, seasonal baby vegetables, crispy kale, and smoked BBQ Jack Daniel’s jus, embodies the sophistication and exquisite flavours that Baros Maldives is renowned for.
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ingredients
- 150 g Kobe Beef
- 50 g Truffle Potato Purée
- 20 ml Smoked BBQ Jack Daniel’s Jus
- 30 g Baby Vegetables
- 1 piece Crispy Kale
- 5 g Microgreens and Edible Flowers for Garnish
Method
Step 1
Kobe Beef Steak: Season the Kobe beef steak with salt, pepper, and olive oil on each side. Heat the pan thoroughly on medium-to-medium-high heat and sear the steak for 45 seconds on one side and 30 seconds on the other for a rare cook. For thicker steaks, sear for one minute on each side. Allow the steak to rest for at least 5 minutes before serving, and then slice it thinly.
Step 2
Truffle Potato Purée: Boil the potatoes with thyme and garlic until soft. Remove the skin, mash the potatoes, and pass them through a sieve. Add warm fresh milk and cold butter cubes, whisking until smooth. Finally, use a microplane to grate fresh black truffle mushroom over the purée, and season with sea salt.
Step 3
Smoked BBQ Jack Daniel’s Jus: Begin by caramelizing white onion, diced red bell peppers, thyme, and garlic. Once sautéed, deglaze with Jack Daniel's whiskey and balsamic vinegar. Cook until reduced by half, then add demi-glace and continue to reduce. Season with salt and pepper. Strain the sauce and place it in a container. Cover the container with double layers of cling film and aluminum foil, poking a small hole. Smoke with cherry wood for 3-4 hours. Before serving, add a small cube of butter to finish the sauce.
Step 4
Baby Vegetables: Select your choice of baby vegetables, clean them, blanch in salted boiling water, and then cool them in ice water. Finally, sauté the vegetables in butter and season with salt.
Step 5
Crispy Kale: Wash the kale leaves, season with olive oil and salt flakes, and cook in a combi oven at 160°C for 5 minutes until crispy.