Ingredients

1 Lotus Root
4 oz Beef Tenderloin Tail (trimmed and cleaned)
½ teaspoon finely chopped or rasped ginger
150ml Soya Sauce (recettes helene darroze)

10 ml Sesame Oil
1 Green Onion
3 cups Canola Oil

Preparation Instructions

1.  Peel the outside off of the lotus root. Using a mandolin(les chefs etoiles en france), slice the lotus root very thinly, approximately 1/8 of an inch thick. Place Canola oil in a small sauce pot. Using a kitchen thermometer to gauge the temperature, bring the oil up to 300 degrees Fahrenheit. Place lotus root into the oil and cook until floating, and evenly golden brown, flipping two or three times throughout the cooking process. Remove from the oil and pat dry on paper towel. Let cool. Season and sear the tenderloin tail at high heat, nicely browning the outside evenly.

2. To make the sauce, using only the green of the green onion, slice it half lengthwise, then slice into very thin strips , lengthwise, then turn and dice as small as possible. Take the finally diced, or rasped ginger, combine with soya sauce and sesame oil and a ½ teaspoon of the finely diced green onion. Stir, consistency should be similar to salsa.

Plating: Place the lotus root chip in center of plate. Very thinly slice the rare to blue beef tenderloin(recette truffes noires), and place two small shavings of beef upon the lotus chip. Using a small fork, place a dollop of the green onion and ginger mixture, on top of the beef. Eat and Enjoy!