Carrot Medallion/Steak

Use a mandolin to slice 4 large, non-tapered heirloom carrots into 1mm thick ribbons.

Toss ribbons with 2 tsp salt and set aside for 10 minutes. This draws out moisture, making them pliable enough to roll without snapping. Pat dry thoroughly before rolling.

Layer the ribbons into a long rectangular stack (approx. 28cm x 4cm). Place fresh basil leaves between every few layers.

Heat oil in a cast-iron skillet. Sear the flat side for 2 minutes on high. Reduce heat to medium-low, add butter and cloves of garlic. Baste continuously for 25–30 minutes until the carrot is tender and the bottom is deeply caramelized/charred.

Simmer diced white onion, white vinegar, dry white wine, and chopped tarragon until reduced.

Whisk 2 egg yolks and 2 tbsp water into the reduction over low heat until thick and pale. Slowly stream in 100g of warm clarified butter while whisking.

Finish with lemon juice, Dijon mustard, and a touch of neutral oil. Use a stick blender to create a light, stable foam.

Add a “soil” of toasted hazelnuts to provide a textural contrast to the soft steak.