Flipside Fusion!Many chefs feature fusion style food creations that are made with Asian food items. For the most part, the list of ingredients for many fusion food creations is 99% Asian in origin. This seems like a lopsided fusion food design formula. A fusion creation along this line would really be Asian food that is made with just a tiny bit of European flare. Even so, a 99% Asian and 1% French combination would still be fusion food, but whether the full potential was achieved would be in question.
What if a fusion food creation was 99% French and 1% Asian food items? Would it still be fusion? Yes it would be, but once again the balance of the fusion equation would favor one side to an extreme. A 99% French and 1% Asian food creation would probably be criticized as being one dimensional instead of being lauded for being omni-dimensional.
Balancing a marriage of two cuisines is an art in itself. The goal always is to produce an appealing plate of food that peaks the interest of guests. There is no rule that says that a sauce for a fusion style entrée has to be a simple soy sauce reduction or flavored ponzu of some kind. The sauce can be whatever suits the moment or it can be designed to produce a desired effect. The sauce can even be a traditional French recipe that is made with flair.
Common age old entrée design stratagems can be relied upon, even when creating a fusion food item. For example, if the featured protein has a spicy bold flavor, a nice choice for a contrasting sauce would be something that tastes mild and mellow. The tasting palate will experience balance when the fusion of the two flavor extremes are tasted together as one or in succession.
Today's recipe is a fusion cuisine item that incorporates about 75% French style with 25% Asian style. Roasted Beets and Rosemary Parsnip Velouté are mild flavors that are matched with an Asian style bold spicy protein item, Thai Chile Pepper Beef. A flavored Chicken Velouté with beef? For an entrée like this is actually works. When combined, the taste sensation on the palate is quite interesting!
Thai Pepper Marinated Beef:
This recipe yields enough for 1 petite entrée.
Step 1: Select a 5 ounce piece of top sirloin steak that is about 3/4" thick.
Place the steak in a small mixing bowl.
Add 1/2 tablespoon of thin soy sauce.
Add 1 tablespoon of rice wine. (sake)
Add 1/2 teaspoon of vegetable oil.
Add 1/2 teaspoon of garlic paste.
Add 1/2 teaspoon of ginger paste.
Add 1/2 tablespoon of lime juice.
Add 1/2 teaspoon of chopped Thai Chile Pepper.
Add 2 pinches of sea salt and white pepper.
Step 2: Toss the ingredients together.
Marinate the beef in a refrigerator for 2 hours.
This recipe yields about 1 cup of velouté sauce.
• A white roux is used in place of a blonde roux, when making a velouté sauce that will be used to make sauce suprême!
Step 1: Heat a small sauce pot over medium low heat.
Add 1 tablespoon of unsalted butter.
Add an equal amount of flour, while stirring with a whisk. (The roux should look shiny, not caky.)
Constantly stir, till the roux cooks to a pale white color.
Step 2: Add 2 cups of chicken stock.
Raise the temperature to medium heat.
Whisk the sauce occasionally as it comes to a gentle boil.
Step 3: When the sauce comes to a gentle boil, reduce the temperature to low heat.
Add sea salt and white pepper.
Add a tied bouquet garni of:
- 1/2 of a small bay leaf
- 1 small prig of thyme
- 1 parsley stalk
Step 4: Gently simmer and reduce the sauce, till it is a thin sauce consistency that barely glazes a spoon. (There should only be about 1 cup of velouté sauce after the reduction is completed.)
Step 5: Pour the sauce through a fine mesh strainer into a container.
Add 1/2 tablespoon of unsalted butter, while whisking. (Monte au beurre. This will keep a "skin" from forming on the velouté.)
Set the velouté aside.
Rosemary Parsnip Velouté:
This recipe yields about 1/4 cup. (Only 2 to 3 tablespoons are needed for 1 Thai Pepper Beef entrée.)
Step 1: Place a small sauce pot over medium low heat.
Add 1/2 teaspoon of unsalted butter.
Add 1/4 teaspoon of minced garlic.
Add 1/4 teaspoon of minced shallot.
Add 2 tablespoons of small diced parsnip.
Gently sauté till the shallots turn clear in color.
Step 2: Add 1/2 cup of dry white wine.
Add 1/2 teaspoon of minced fresh rosemary.
Add 1/4 cup of the Chicken Velouté.
Bring the sauce to a gentle boil over medium heat.
Step 3: Reduce the temperature to very low heat.
Gently simmer and reduce the sauce, till the parsnips become tender and the sauce is a thin consistency that barely glazes a spoon.
Keep the sauce warm over very low heat or reheat the sauce to order.
Roasted Red and Gold Beets:
This recipe yields enough to garnish 1 entrée.
It is important to keep the two different colored beets separated, or the red beets will stain the gold beets. Work with the lighter colored beet first and then the red. Keep the two beet colors separate in the roasting pan too!
Step 1: Peel 1 red beet and 1 gold beet.
Cut 1 or 2 slices through the center of each beet that are 1/4" thick.
Cut each beet slice into batonettes. (batonette = 1/4"x1/4" x 2 1/2" to 3" in length) About 4 of each color are needed.
Step 2: Place the beet sticks on a small roasting pan.
Lightly brush them with vegetable oil.
Roast the beet sticks in a 300ºF oven, till they are lightly caramelized and tender.
Keep the roasted beet sticks warm on a stove top.
Thai Pepper Seared Beef Steak with Rosemary Parsnip Velouté and Roasted Beets:
This recipe yields 1 petite entrée.
Step 1: Remove the beef sirloin steak from the marinade.
Brush any excess marinade off of the steak.
Step 2: Heat a sauté pan over medium/medium high heat.
Add 1 tablespoon of vegetable oil.
Place the marinated steak in the pan.
Sear both sides of the steak. Flip the steak a few times, so it cooks evenly.
Cook the steak to the desired finish temperature. (The steak in the photos was cooked rare.)
Step 3: Set the seared steak on a wire screen roasting rack and let it rest for 1 minute.
Step 4: Place the roasted beet strips in a cantered circle pattern, between the center and border.
Step 5: Thin bias slice the steak across the grain of the meat.
Overlap the steak slices, so they fan out from center and so some height is built on the center of the plate. The steak slices should partially cover the beets.
Step 6: Spoon 2 to 3 tablespoons of the Rosemary Parsnip Velouté on the plate around the sliced steak.
Garnish the center of the steak with a small rosemary sprig.
This is a nice petite fusion entrée for a multi course dinner. The flavors inspire conversation!