Beef salad with green tea, ginger,
turnips and plum seed oil cream

beef salad with virgin plum oil


Hervé and I wanted to create a recipe that complements the latest "plum sorbet ice cream" from the French brand Carte d’Or.. We refrained from playing the nostalgic card, and our big leap forward took us to mysterious Japan, where umeboshi plum jam is king. Umeboshi plum cream has the same color and texture as d’Or. plum sorbet ice cream, a good point for those of you who love the touch of "food color pairing." Ok, let’s do the job.


For 2 serves you will need:
140 g fillet of beef
15 g ginger
1 tbsp green tea
2 turnips
⅓ bunch fresh coriander
2 scoops of plum ice cream
½ tsp of Umeboshi paste
1 tsp plum seed oil
2 g agar agar
Green pepper, coriander, Sichuan pepper mill, salt
1 kg pitted plums (preferably quetsche plums)
33 cl sugar syrup
lemon juice (½ lemon)

In a saucepan, bring a litre of water and a kilogram of sugar to the boil and simmer for 5 minutes. Add the plums and simmer over low heat, turning with a wooden spoon until a compote is formed. Add the lemon juice and let cool. Use an ice cream maker to make this mixture. You can also use a ready-made plum ice cream such as Carte d’Or Sorbet Quetsche (plum sorbet)

Peel ginger and cut into fine julienne. Put tea in a teapot and put into a teapot with ginger. Heat 1 litre of water and pour into the teapot. Rest for 3 min. Filter.

Cut the beef into thin strips, dice with half the ginger, some chopped coriander leaves, umeboshi paste and half the plum seed oil and marinate.

Bring 30 cl of tea to the boil and stir in the agar. Cook for 1 minute. Pour mixture into the middle of each serving. Let cool until it becomes a jelly.

Cut turnips into thin slices, season with 1 tsp tea, the remaining plum seed oil, green pepper, coriander, Sichuan pepper mill and salt.

Decorate with marinated beef and turnips slices. Garnish with coriander leaves and serve immediately.

Using a cookie cutter, cut a slice of jelly from the bottom of each serving. Place each slice of jelly on a plum ice scoop and carefully place the ball back into the lower part of the plate, into the empty slice jelly.

Decorate with marinated slices of beef and turnip, garnish with coriander leaves and serve immediately.

© 2021 Orchedeus France