KOBE BEEF AND CRISP LANGOUSTINE WITH SUCCOTASH AND PARSLEY POTATO PUREE

By akselden

Ingredients

• SUCCOTASH:
• 2 lbs. domestic Kobe beef loin or tenderloin
• salt and black pepper
• 4 sheets rice paper or spring roll wrappers
• 4 langoustine tails (large prawns or shrimp can be substituted)
• 4 bamboo skewers
• 1 egg white
• 1 quart vegetable oil for frying
• 2 ears of corn, kernels removed
• 1 C. fresh butter beans, shelled, blanched and peeled
• 1/4 C. chicken stock or broth
• 1 T. whole butter
• salt and pepper to taste
• PARSLEY PUREE:
• 1 bunch parsley
• 1/4 C. chicken stock
• POTATO PUREE:
• 2 russet or Idaho potatoes
• 1/4 C. heavy cream
• 1/4 C. butter
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Season beef liberally with salt and pepper; let rest at least 5 minutes before cooking. Sear in saute pan or on grill to desired temperature, about 6-8 minutes for rare.

Soak rice paper in warm water for 3 minutes or until pliable. Pat dry on paper towel and set aside.

Remove shells from langoustine and skewer each straight, from head to tail, with bamboo skewer. Place each 1" from center of individual sheet of rice paper. Brush edge of rice paper with egg white, fold over and press to seal. Allow to rest 3 minutes, then trim 2" around with sharp knife.

Heat oil to 350 degrees and fly packet until crisp, about 4 minutes.

SUCCOTASH:
Juice half of corn kernels in vegetable juicer and set aside. Poach other half of kernels in simmering salted water until tender; drain. In medium saute pan, heat poached whole kernels, butter beans and stock until it simmers. Add juiced corn and stir until thickened. Stir in butter and season with salt and pepper.

PARSLEY PUREE:
Blanch parsley in boiling water for 10 seconds. Drain and shock in ice water until cool. Puree in blender with chicken stock until smooth. Strain through fine sieve. Keep warm.

POTATO PUREE:
Peel potatoes and cook in salted water until tender. Drain and pass through ricer or food mill. Stir in cream and butter until combined. Season with salt and pepper to taste. Keep warm.

To serve: Divide beef into 4 portions. For each plate, place portion of beef on top of parsley puree. Remove langoustine from skewer and place on succotash. Add dollop of potato puree to plate and garnish with black truffle shavings or fresh thyme.