Beef ‘pachamanca’ from Lima of London

 

This was the last of the dishes that Eduardo from Lima of London prepared for me.

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!