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Enjoy with a well-chilled Brut Rosé (8–10 °C) for a pairing that combines freshness, depth, and elegance.
Beef Tataki
Pickled Red Cabbage
Pea Cream
Garnish
Preparation
1. Beef Tataki
Season the beef with sea salt. Quickly sear in a very hot pan with sesame oil, about 30 seconds per side, keeping the center rare. Immediately cool, then slice thinly.
2. Pickled Red Cabbage
Mix the cabbage with rice vinegar, honey, and a pinch of salt. Let marinate for about 30 minutes, until slightly tender but still ruby-colored and crisp.
3. Pea Cream
Cook the peas, then blend with cream or broth and a pinch of salt until smooth and airy. Add a drizzle of olive oil or a small knob of butter for extra richness.
4. Plating
Arrange the thin slices of beef neatly on each plate. Add small dollops of pea cream and a few strands of pickled red cabbage. Sprinkle with goji berries, toasted sesame seeds, and fresh herbs for a colorful, festive finish. Serve with individual bowls of ponzu sauce.
Veuve Clicquot Brut Rosé enhances the delicacy of refined cuisine. Its roundness and subtle notes of red fruits highlight the tenderness of the beef, while the pickled red cabbage brings freshness and a vibrant contrast. The pea cream adds smoothness and silkiness, and the ponzu sauce contributes its tangy and umami notes, creating a harmonious and balanced dish.
