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SeaKyung Kim

South Korea
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Seakyeong Kim graduated from the Culinary Institute of America (CIA) in New York in 2005, before working for various Michelin-starred restaurants in the United States and Europe, including Aureole (New York), The Ledbury (London), and Clerkenwell (London), to name a few. More recently, he is working as the casting director and advisor on Taste of Korea: Global Masters, a popular TV show on traditional Korean cuisine airing on Olive TV.

A talk with SeaKyung Kim

Krug Champagne pairs wonderfully with many different dishes, as it has great balance and delicate bubbles.
What is the name of this creation?
Onion and Hanwoo 1++ Tenderloin.
Please tell us why you think it pairs so wonderfully with a Krug Champagne?
Krug Grande Cuvée is a generous Champagne, so it is a great match for a hearty dish like tenderloin slices with truffle au jus. Instead of being overpowered, the Champagne’s yeasty notes and delightful freshness bring out its lovely flavours.
What makes you a Krug Lover?
Its elegant body and flavours stand out not only when paired with food but when enjoyed by itself.
When was your most recent sip of Krug?
Last night.
When is your favourite time to enjoy Krug?
At the end of a busy day, when relaxing in a quiet corner and sharing simple food with my favourite people.
How did you become a Krug Lover?
At restaurants, guests sometimes offer the Chef a glass of Champagne. That is how I got to try Krug often and became fascinated by its amazing flavours and aromas.

Onion and Hanwoo 1++ Tenderloin

Onion and Hanwoo 1++ Tenderloin

  • STARTER
    1
  • timing
    8H 10MIN
  • preparation time
    8H
  • Cooking time
    10MIN

INGREDIENTS

Main

Sliced Tenderloin - 50g
Dijon Mustard - 2g
Salt & Pepper - to taste

Garnish

Charred Onion - 20g
Fresh White Buttom Mushroom - 2g (4 thin slice)
Burnt Mushroom onion Powder - 1g
Picked Chervil - 1g
Truffle - 2g

Broth

Mushroom Au Jus - 30mL
Truffle Oil - 3 drops
Chive - 1g
 

RECIPE DEVELOPMENT

Step 1

Season beef slices with oil, salt & pepper, and Dijon mustard lightly.

Step 2

On a hot Josper Grill, grill the tenderloin slices both sides quickly. Slice Onion and season with Olive oil, salt &pepper. Then Charred over a charcoal. 

Step 3

Slice fresh white mushroom very thin. Combine grilled Beef slices, Charred Onion and sliced of Fresh Mushroom in a plate. 

Step 4

Sprinkle mushroom onion powder on top and Garnish with Picked Chervil. Shave Black Truffle to finish the plate.

Step 5

Prepared hot mushroom Au Jus. All you need to do is dipping it and enjoy it.
 

All KRUG Chefs

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Krug Grande Cuvée
Krug Grande Cuvée
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