Recipe for Thin Slices of Ribeye, Beets, Blackcurrants, and Pepper Tuile

For the ribeye, sear it in a pan with olive oil, unsalted butter, garlic, and thyme. Baste during cooking. Once the meat is cooked, let it rest on a rack and collect the cooking juices.

For the toppings, cook the mini beets in boiling water until tender. At the end of their cooking, glaze them in a pan with reduced beet juice, red vinegar, and sugar. Add the blackcurrants and pepper.

For the pepper wafer, mix tempura flour with iced water, then brush onto a baking sheet lined with parchment paper, and dip it in hot oil. Add pepper after removing from the fryer and let drain on a rack.

To finish, plate the dish by cutting the meat into nice pieces, then arrange the beets with the berries in a semicircle around them. Add seasoning to the meat (flaky salt, pepper, and chopped chives) and the meat juice, as well as the pepper crisp.