THE BEEF BRICK
Marinated beef bricks with pink mayonnaise mortar
200 g center cut of rump steak or beef tenderloin, cut into 2 cm thick slices
2 - 4 tsp shredded horseradish (fresh or jar)
6 - 8 tsp regular mayonnaise
1 good-sized boiled beetroot
1 small bunch of chervil
6 tbsp soy sauce
3 tbsp nuoc mam (fish sauce)
3 tsp sesame chili oil
2 tbsp rice vinegar
1 tbsp brown sugar
Juice of one lime
Whisk together all the marinade ingredients and pour into a flat-bottomed dish.
Add the meat to the marinade, cover with plastic wrap, and chill for 2 hours, turning regularly.
Combine in a bowl the shredded horseradish, mayonnaise and a good-sized chunk of mashed beetroot.
Drain the meat and cut into nice even-sized “bricks” (approx. 2 cm by 1 cm).
Assemble the bricks on each plate: leave 3 mm gaps between each chunk of beef and use a small spatula to fill in the gaps with the horseradish and beetroot mayonnaise. Arrange into your own brick print design and garnish with strands of chervil.
Chop the remainder of the beetroot. Strain the marinade and use to dress the beetroot. Garnish with chervil and serve as a side salad.