Name: Beef Chuck Eye Roll Feast Salad with Gorgonzola Sauce
Cuisine: イタリアン
Ingredients: 650g Beef chuck eye roll (250g used after cooking); Garlic (with skin) to taste; 2 Bay leaves; 2 sprigs Thyme; 1 head Radicchio (Chioggia variety); 1/2 Endive; 2 Celery stalks; 40g Arugula; 50g Gorgonzola; 75g Heavy cream; 40g Walnuts; Parmigiano-Reggiano to taste; 30g Onion (minced); 10g Dijon mustard; Sherry vinegar to taste; Extra virgin olive oil to taste; Salt to taste; Pepper to taste

About "Beef Chuck Eye Roll Feast Salad with Gorgonzola Sauce"

Chef Yamane of the Italian restaurant "Ponte Vecchio" in Osaka introduces a luxurious beef chuck eye roll salad with Gorgonzola sauce. The beef is cooked sous-vide in a Ziploc bag at around 92°C (198°F) for 3 hours to reach a core temperature of 90°C (194°F), achieving ultimate tenderness. The dressing is a vinaigrette made with sherry vinegar and Dijon mustard, while the Gorgonzola is melted with heavy cream over a water bath into a smooth sauce. Combined with radicchio, endive, celery, arugula, and walnuts, this vibrant, textured salad showcases a brilliant combination of ingredients reminiscent of a Northern Italian trattoria.

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Tips for Making "Beef Chuck Eye Roll Feast Salad with Gorgonzola Sauce"

Prep (Beef)
- Season the beef chuck eye roll with salt and pepper relative to its weight, then coat with a small amount of olive oil to improve heat conductivity.
Sous-Vide
- Place the beef, crushed garlic (with skin), bay leaves, and thyme in a Ziploc bag, remove air, and seal. Submerge in ~92°C (198°F) water, weigh down with a rack, and cook for ~3 hours to keep the core temperature at 90°C (194°F).
Post-Sous-Vide
- Chill the beef after cooking to solidify excess fat, making it easy to extract the flavorful juices. Mix the juices with olive oil and toss back with the meat to restore flavor.
Slicing Beef
- Identify the grain and slice perpendicular to it to shorten the fibers for an incredibly tender texture. Bring the meat back to room temperature before serving.
Prep (Veggies)
- Peel celery lightly and slice crosswise against the grain for better texture. Finely julienne the endive, and julienne the radicchio parallel to its fibers.
Prep (Walnuts)
- Toast walnuts in a pan or oven to bring out their aroma. Roughly crush them by hand to a size that offers a pleasant, satisfying crunch without being too fine or too large.
Gorgonzola Sauce
- Combine 50g of Gorgonzola with 75g of heavy cream and melt slowly over a water bath to create a smooth sauce.
Dressing
- Combine minced onion, sherry vinegar, salt, pepper, and Dijon mustard, then whisk in neutral extra virgin olive oil to emulsify into a vinaigrette.
Plating
- Toss ingredients with dressing and plate with height to showcase the red radicchio. Top with walnuts, Parmigiano, warm Gorgonzola sauce, more shaved Parmigiano, and a drizzle of olive oil.

Ingredients for "Beef Chuck Eye Roll Feast Salad with Gorgonzola Sauce"

18 items

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650gBeef chuck eye roll (250g used after cooking)
Garlic(with skin) to taste
2Bay leaves
2sprigs Thyme
1head Radicchio (Chioggia variety)
1/2Endive
2Celery stalks
40gArugula
50gGorgonzola
75gHeavy cream
40gWalnuts
Parmigiano-Reggianoto taste
30gOnion (minced)
10gDijon mustard
Sherryvinegar to taste
Extravirgin olive oil to taste
Saltto taste
Pepperto taste

How to Make "Beef Chuck Eye Roll Feast Salad with Gorgonzola Sauce"

1
[Sous-Vide Beef] Season 650g of beef chuck eye roll with salt and pepper to taste, then coat with a small amount of extra virgin olive oil.
2
Place the beef, crushed garlic with skin, 2 bay leaves, and 2 sprigs of thyme into a Ziploc bag. Remove as much air as possible and seal tightly.
3
Submerge the bag in hot water at about 92°C (198°F). Place a weight (like a wire rack) on top to keep it submerged, and cook for about 3 hours, keeping the core temperature of the meat at 90°C (194°F).
4
Once cooked, let it cool to solidify the excess fat, then separate the cooking juices. Mix the juices with some olive oil and set aside.
5
[Prep Vegetables & Walnuts] Toast 40g of walnuts in a pan or oven until fragrant, then roughly crush them by hand into bite-sized pieces.
6
Peel 2 celery stalks thinly with a peeler, then slice them crosswise (perpendicular to the fibers).
7
Finely julienne 1/2 of an endive.
8
Julienne 1 head of radicchio parallel to the fibers.
9
Cut 40g of arugula into small pieces to use as an accent.
10
[Gorgonzola Sauce] Combine 50g of Gorgonzola and 75g of heavy cream, then melt slowly over a water bath to create a smooth sauce.
11
[Mustard Vinaigrette] Combine 30g of minced onion, 10g of Dijon mustard, sherry vinegar to taste, salt, and pepper. Whisk in extra virgin olive oil to emulsify and create the dressing.
12
[Finishing the Beef] Bring the chilled beef back to room temperature, then slice it crosswise against the grain. Toss the slices with the reserved cooking juices and olive oil mixture to restore the savory flavor.
13
[Plating] Gently toss the beef, celery, arugula, radicchio, and endive with the mustard vinaigrette.
14
Arrange the salad on a plate with height, making sure the vibrant red of the radicchio stands out.
15
Scatter the crushed walnuts and sprinkle with Parmigiano-Reggiano.
16
Drizzle the warm Gorgonzola sauce over the salad, shave more Parmigiano-Reggiano on top, and finish with a final drizzle of extra virgin olive oil.

Detailed Commentary on "Beef Chuck Eye Roll Feast Salad with Gorgonzola Sauce"

* Content organized by topics from the video.

Luxurious Gorgonzola and Beef Salad

Chef Yamane introduces a luxurious beef salad featuring Gorgonzola, one of the world's three great blue cheeses. Gorgonzola is produced in the Lombardy region of Italy, characterized by a unique method where needles are inserted into the cheese in caves to create air passages for the blue mold to grow. The other two great blue cheeses are France's Roquefort and Britain's Stilton—the latter of which is said to pair wonderfully with Scotch whisky. For the beef, we are using chuck eye roll, but you can substitute it with other cuts like a whole beef tongue. Another essential ingredient for this salad is radicchio, an Italian red chicory. Today, we are using the round 'Chioggia' variety.

Sous-Vide Cooking for Ultimate Tenderness

To make the beef incredibly tender, we use a low-temperature sous-vide method using a Ziploc bag. Sealing the meat in a bag prevents air from getting between the water and the meat, allowing heat to transfer evenly. It also minimizes the loss of juices due to the negative pressure. Season the meat with salt and pepper relative to its weight, then coat it with a small amount of olive oil to further improve heat conductivity. Add crushed garlic, bay leaves, and thyme for aromatics. Submerge the bag in water at about 92°C (198°F), weigh it down with a rack so it doesn't float, and cook slowly for about 3 hours to keep the core temperature at 90°C (194°F). This versatile technique can also be applied when making roast beef or cold beef.

Prepping Veggies and Walnuts for Texture

Next, we prepare the vegetables for the salad. Peel the celery lightly and slice it crosswise against the grain to improve its texture. Finely julienne the endive (chicory). Toast the walnuts in a pan or oven to bring out their aroma, then roughly crush them by hand. If they are too fine, they stick to your gums; if they are too large, they become too dominant. The key is to crush them to a size that offers a pleasant, satisfying crunch. Julienne the radicchio parallel to its fibers, and chop a small amount of arugula to add as a sharp accent. Chef Yamane notes that knowing how to use various kitchen tools effectively is a crucial part of professional cooking to elevate a dish.

Finishing the Beef and Making the Sauce

Chilling the sous-vide beef solidifies the excess fat into a white layer, making it easy to extract only the flavorful cooking juices. Don't throw these juices away; mix them with olive oil and toss them back with the meat to restore its full savory flavor. When slicing the beef, identify the direction of the grain and cut perpendicular to it to shorten the fibers, resulting in an incredibly tender texture. For the dressing, combine minced onion, sherry vinegar, salt, pepper, and mustard (which pairs beautifully with beef), then emulsify with a neutral olive oil. Melt the Gorgonzola with a little heavy cream over a water bath to create a smooth sauce. Since beef becomes firm when cold, remember to bring it back to room temperature before serving.

Vibrant Plating and the Tasting Session

To finish, gently toss the sliced beef, celery, arugula, and radicchio with the prepared dressing. Plate the salad with height, ensuring the vibrant red of the radicchio stands out. Scatter the crushed walnuts on top, sprinkle with Parmesan cheese, and drizzle with the warm Gorgonzola sauce. Shave more Parmesan over it and finish with a final drizzle of olive oil. The director tasted it and exclaimed, 'This is incredibly delicious!' The rich depth of the Gorgonzola, the acidity of the vinegar, and the savory flavor of the slow-cooked beef harmonize perfectly, creating a feast of a salad that brings the breeze of Northern Italy. The fragrant crunch of the walnuts also beautifully complements the tenderness of the beef.

Deepening Love for Italy After 40 Years

Chef Yamane shares that after 40 years since opening his restaurant, he feels his heart is closer to Italy now than when he first started. In the early days, he was tense, trying to replicate Italy exactly as it was, but over time, he began to focus on the essence of 'how to bring out the best in the ingredients.' Simple dishes like this salad, where the brilliant combination of ingredients shines, offer the warmth of an Italian trattoria and a timeless, authentic deliciousness. While it might be difficult to serve as part of a formal course menu at his restaurant, the chef concluded with a smile that it is the ultimate dish to enjoy at home or in a casual setting.

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