Beef ‘pachamanca’ from Lima of London
A tender fillet of marinated beef was cooked a la plancha, and juiced up with some demiglace.
Add a few dollops of puréed potato mixed in with a hint of ricotta cheese, some black quinoa and a pinch of fresh garnish.
The textural mixture of the crunchy black quinoa with the smooth as silk potato purée is a delight to the senses, and an unusual accompaniment to some deliciously marinated beef.
Thank you Eduardo!