Tomis Surf and Turf

Season the beef fillet with salt and pepper, fry it in a pan in a little germ oil on all sides and cook in the oven on a rack at 100 ° fan temperature to 55 ° core temperature. Let rest for 2 minutes before serving and carve.

Let the butter turn brown in a saucepan, pass through a fine sieve and set aside.

Blanch the cherry tomatoes in boiling water, quench in ice water, peel, hollow out and place on a baking tray. Remove the stems from the mushrooms, hollow out the heads, fry in a little olive oil, season with salt and pepper and place on the tray with the cherry tomatoes.

Cut a zucchini into 5 slices approx. 2.5 cm wide. Hollow out these, fry in a little olive oil, season with salt and pepper and place on the tray with the cherry tomatoes and mushrooms. Cut the remaining zucchini into cubes. Remove the peppers from the core, peel and also cut into cubes.

Break out the lobsters. Halve the tails, free the intestines, detach them from the shell and put them back into the shell. Before serving, season with salt and pepper and fry briefly on both sides in a pan with olive oil and butter. Cut the scissors and joint meat into fine cubes, season with salt, pepper, lime juice, brown butter and finely chopped parsley and fill with the vegetables. Heat them in the oven at 100 ° before serving.

For the sauce, peel the onion and garlic and cut into large pieces. Sweat this together with the lobster carcasses and lemongrass in germ oil, sprinkle with curry, deglaze with white wine and fill up with cream and 500 ml water. Let everything simmer for about an hour, pass through a sieve, season to taste with salt and pepper, bind with xanthan gum and, before serving, froth up together with a little soy lecithin using a hand blender.

Sweat the vegetable cubes together with the couscous in olive oil, season with salt, pepper and dayong, deglaze with 150 ml water and let steep for 5 minutes. Fry the glass noodles in 160 ° hot oil and lightly salt.