Charcoaled Sirloin la lot Style

Let's prepare it!

Lá lốt base method In a large bowl, combine beef and pork fat with fish sauce, coriander, pepper and salt and mix well. 
Detach the betels leaves from their stems and roll with the glossy side facing down. 
Place a generous tablespoon full of meat near the base of the leaf and shape accordingly. 
Roll the base over, making sure that the length of the meat doesn’t exceed the width of the leaf. 
Secure the apex of the leaf with a tiny bit of meat mixture, using it as a paste. 
Use a scissor to cut off any excess ends of betel leaf.
Keep in a chiller until needed.
Lotus espuma method Check the lotus seeds and remove the green germs in the centre if there is any left.
Add in a small pot lotus seeds, milk and a pinch of salt.
Boil and then reduce the heat to simmer. 
Cook for about 25-30 minutes until the seeds are completely soft.
Drain the seeds and let them cool for several minutes. 
Keep 400gr of the cooking liquid. 
Combine all ingredients and slowly reduce the liquid by half.
Melt the gelatine into the milk.
Blend the liquid mixture until smooth and strain well.
Pour the liquid into a syphon.
Add cream charger and keep at 60* at bain-marie style.
Phu Quoc green pepper sauce method Use a mortar and pestle to crack the peppercorns. (If you don't have one you can place the peppercorns in a plastic bag then pound with the side of a meat mallet or bottom of a frying pan. You don't want them too small, just cracked).
In the same pan sweat the shallot with butter for one minute. 
Add cracked peppercorns, cook one minute.
Pour some brandy and let the alcohol evaporate. 
Pour the chicken stock over the mixture.
Reduce heat to low and slowly whisk the veal demi-glace and let it simmer for 15 min.
Pour the heavy cream until thickened. If it gets too thick add the remaining tablespoon of chicken stock.
Strain first and transfer to a plastic container and cool down. 
Before serving add one spoon of green peppercorn to the sauce.
Lotus chips base Using a vegetable peeler, peel off the outer layer of the lotus root. 
Using a sharp knife, trim the ends of the lotus root. 
Using a Japanese mandoline cut the root into thin, even slices about 0.2cm thick, and drop the slices in a bowl of ice water to keep them from turning brown.
Grab a large skillet and pour in just enough oil to cover the bottom. 
Place it over medium heat until it reaches 145*.
Drain the lotus root slices and pat them completely dry. 
Slip in as many slices as the skillet allows, without overlapping them. 
Let the lotus root slices cook undisturbed until the edges are golden brown, which will take about two minutes. 
Use tongs or a slotted spatula to drop the cooked lotus root chips on a paper bag to drain.
Keep in a warm place at 65* until needed.
Finalize plate Grill in a small charcoal oven the sirloin and lá lốt beef for about 6-8 min.
Let it rest under a hot cabinet for 3 min before plating.
In boiling salted water blanch the broccolini for 30 seconds and cool in ice water. 
Meanwhile slice the beef and the betel sausage and lay them in a plate.
Sear the broccolini over a plancha for 2 min and put them next to the a la lot beef.
Finalize with lotus espuma, sea salt flakes, Phu Quoc green pepper sauce and lotus chips.
Serve immediately.

Ingredients to prepare

Lá lốt base
- USD beef rump minced 200gr
- Pork fat 100gr
- Salt 5gr
- Black Pepper 5gr
- Fish sauce 15gr
- Coriander (finely minced) 2gr
- Pepper black 2gr
- lá lốt leaves (betel) 4gr

Lotus espuma
- Lotus seeds (boil) 500gr
- Lotus milk (boil) 400gr
- Coconut milk 100gr
- Corn powder 5gr
- Gelatine sheet (optional) 4gr

Pepper Sauce
- Demi glace veal 600gr
- Green peppercorn 40gr
- Cognac 250gr
- Salt 10grgr
- Cream 400gr
- Butter 50gr
- Shallot 80gr
- Chicken stock 800gr
- Bay leaf 1gr

Lotus chips base
- Lotus 500gr
- Vegetable oil 2gr
- Sea salt flakes 120gr
- Water 2gr

Finalize dish
- lá lốt beef (grilled) 80gr
- Sirloin beef (grilled) 160gr
- Lotus root epuma 40gr
- Lotus chips 5gr
- Phu quoc pepper sauce 70gr
- Sea salt flakes 5gr
- Broccolini 60gr