Bounce Magazine August 2018

AUGUST 2018 | ISSUE #70 | FOOD & DRINK
AUGUST 2018 | ISSUE #70
a knot at both ends of the clingfilm and put
the beef the freezer for 2 hours or until is
almost frozen. Place the loaf of bread in the
freezer too.
• Take the beef out of the freezer and slice
very finely with a serrated knife, discard the
clingfilm and arrange the slices flat on the
bottom of each plate.
• Cut the bread very finely also, and dispose
the slices on an oven tray, toast slowly in
an oven at 130C until golden brown and
reserve.
• Wash and cut finely the spring onions and
reserve in icy water, which will make them
all crunchy and curly!
Colourful, fresh and healthy...
Ingredients for 4 people
• Sirloin of beef (whole)
• Saturn peach
• Watercress
• Lemon
• Spring onions
• Extra virgin olive oil
• Olive bread
• Vegetable oil
• Unsalted butter
• Icing sugar
• Maldon salt
• Ground white pepper
Method
300g
4 each
1 punnet
1 each
3 each
4 tablespoon
1 small loaf
1 tbsp
30 g
for dusting
• Trim the beef and remove the fat (or ask
your butcher to do it)!
• Roll the whole piece of beef tightly into
clingfilm, in order to make a cylinder, tight
• Slice the Saturn Peach in half and discard
the stone, place 4 pieces of halves facing
upwards on a plate and dust with icing
sugar, cut the remaining peaches into cubes.
• In a hot non-stick pan, pour the vegetable
oil and the butter, sear the half pieces of
peach face down for 1 to 2 minutes.
• Drain and season the spring onions,
dispose nicely on the centre of the plate (on
top of the beef) add half of the peach and
some diced fruits on each plate.
• Drizzle the olive oil and lemon juice on the
beef, season well and garnish with the bread
wafer… et voila!
For over twenty years,
Franck Pontais has
been creating the finest
gastronomic experiences
for celebrities, large
corporations and s
mall groups of friends
and family. For more
information or to
hire Franck see
www.franckpontais.com.
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