Difficulty:[usr 2]
Prepare the potatoes, peel and cook in boiling water, when ready to mash with a fork, pepper and salt with vanilla salt set aside
Cut the tuna into thick 160 g pieces, the scraps will be used for the entries
Prepare the balsamic caramel,
Reduce the balsamic vinegar, prepare a caramel, moisten with the soy sauce then the veal juice, finally add the caramel.
Chop the chervil,
Cut the lemons into a very fine brunoise, blanch, drain, sweat in a little oil and sugar (confection)
Sear the steak in very hot oil on each side , finish cooking "blue" in the oven, pat dry on absorbent paper.
Dressing:in a 10 cm circle in the center of the plate, place the potatoes 1 cm thick, on the circular end on the plate add a little paprika, chervil and lemon.
Reduce the balsamic caramel until very syrupy and whip with a hint of butter off the heat, coat the pavé on top in its skillet, it must be lacquered.
Striate the plate of the reduction laterally except on the mashed potatoes, then place the lacquered pavé on the potatoes.
A creation of chef Hubert
