Beef Tataki with peanuts & onion tempura, by chef Julien Lavandet

He shares with us a delicious festive recipe, which features prominently in the new Gault & Millau 109 guide, dedicated to the new blood of French gastronomy, and awarded by a 14.5/20. Well done!

"Julien Lavandet, a pure product of the Gard, knows his land perfectly. Trained  "in Marguerittes, commis in Montpellier, formative trips around the world, then a return to his region, the chef spent a few years in Saint-Maximin before settling in Montaren to open La Table 2 Julien, where he received his first Gault&Millau star.

He received a second one at L'Artémise, where he was also awarded the title of "Jeune Talent 2018". He leaves "L'Artémise in 2020 to embark on a new project"... He recovers "his 2 toques, bordering on the third thanks to products gleaned from the surrounding farmers, in a magical place whose large terrace overlooks the vineyards"

(109 from Gault & Millau). 

RECIPE

Serves 6

Preparation 20 min, cooking 12 min

Ingredients: 6 beef sirloin steaks, 100 g each, 3 sheets of rice.

For the peanut sauce: 1 sweet onion, 1 caviar lemon, 20 cl salted soy sauce, 30 g sugar, 60 g peanut paste.

For the onion tempura: 1 lager, 125 g wheat flour (T55), 1 egg, 1 bunch of spring onions, frying oil.

For the garnish: 30 g peanuts, 1 bunch of radishes, basil, Thai basil, coriander.

Preparation of the peanut sauce

Chop the sweet onion and zest the lemon caviar, set aside. Heat the soy sauce with 10 cl of water and the sugar in a pan.

When it boils, add the sweet onion, the lemon caviar zest and the peanut paste, mix well and set aside.

Mix the flour, egg and beer until the mixture reaches the consistency of pancake batter. Set aside.

Preparation of the filling

Crush the peanuts. Chop the radishes and prepare the herbs.

Cooking

In a deep fryer at 180º, fry the rice leaves for 1 minute.

Dip the spring onions in the tempura batter and fry until golden brown. Set aside for serving.

In a hot pan, sear the beef steaks for less than 10 seconds on each side, then slice.

Dressing

Place the beef slices in rectangles in the centre of the plate.

Coat the meat with peanut sauce. Sprinkle with peanut chips.

Place the radishes, herbs and rice chips on top and add the tempura onion fritters.

Maison Lavandet is the "slow food" version of Chef Julien Lavandet and his team...

Refined cuisine and a lovely panoramic view on the surrounding vineyards.

A pure gastronomic moment at the gates of Uzès.

Good to know: the Domaine de Privadière ***** and its restaurant Maison Lavandet invite you to discover the festive menus for New Year's Eve 24, 25 and 31 December and New Year's Day, designed by Julien Lavandet. Tempted? Book your table now by calling 04 66 75 69 59.

The right address: Domaine de Privadière 24, avenue de la Privadière, 30190 Garrigues-Sainte-Eulalie.

For more information: The Domaine de Privadière is also a space for seminars, for the day or in residential format.