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Star Chefs | Koji Meyer Chuck Flap

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Koji Meyer Chuck Flap, Poached Lobster, Marinated Tomatoes, Foyot
Ryan Ratino | Bresca | Washington, D.C.

For the Koji Meyer beef:
25 grams koji powder
2# trimmed and cleaned beef
75 grams aged red miso
500 grams soy sauce
400 grams mirin
6 sprigs thyme
2 wild bay leaf
2 tablespoons butter
1 tsp salt
For the lobster:
Beurre monte
Salt and pepper, to taste
For the marinated tomatoes:
Red wine vinaigrette
Rye streusel
For the foyot:
Beef glace
Red wine vinegar

For the Koji Meyer beef:
Coat the beef with koji powder evenly, then spread evenly over the beef the red miso.
keep on a sheet tray with a rack for 48 hours. After 48 hours, sear the beef in a pan on extremely high heat for one minute on both sides. In a large container mix soy sauce and mirin and place on ice. After searing the beef on both sides place into the cold soy sauce and mirin mixture for 15 minutes. After 15 minutes sear the beef again on high heat for 1 minute on both sides - repeat this process once more. Cool the beef completely. Bag the cooled beef with thyme, bay leaf, salt, butter. Place in an immersion circulator for 16 hours at 68 celsius
For the lobster:
Lobster is poached in beurre monte for 3 minutes then lightly grilled and seasoned with salt and chives.
For the tomatoes:
Tomatoes are marinated in red wine vinaigrette and garnished with a rye streusel and different herbs from our rooftop garden
For the foyot:
A simple hollandaise mixed with beef glace, tarragon and red wine vinegar are placed into an ISI whip and double charged

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