Chef Simon Sim a very humble chef, started at a young age of 19years old, worked as a kitchen helper and work his way up to become a Demi Chef at the age of 24years old. To explore the world, Chef Simon Sim found his way in Paris, one of the world's best cuisine. In his early 30's, Chef Simon Sim was back in Kuala Lumpur cooking his way in many type of cuisine such as Chinese, Thai, Tex-Mex, Italian and Mediterranean.
(Grilled Beef Medallion and Goose Liver with Boletus Mushroom Black Truffle Sauce)
Medaglione Di Manzo E Fegato DI Oca Con Tartufi
200gm Beef Tenderlion
70gm Goose Liver
25gm Potato Pan-Cake
15gm Green Zuchinni
15gm Yellow Zuchinni
20gm Cherry Tomato
100ml Beef Jus
2ml Truffle Oil
20ml Red Wine
1. Chargilled beef tenderlion till donennes, then pan fried goose liver and place in between two pieces of beef.
2. Pan fried potato pan cake and place on the plate and top on beef garnish with sauteed vegetables.
For sauce, sauteed porchini mushroom with truffles oil and glaze with red wine then add beef jus to reduce and ready to use.
I hope you will try Chef Simon's awesome recipe at your own kitchen and your own leisure. . . . . Sidney