ROSEMARY-INFUSED BEEF WITH GRAPE GEL, FENNEL POLLEN & CRISP POTATO LATTICE

Category: Main – Editorial Fine Dining
Season: Spring / Summer | Serves: 4
Prep: 1 h Cook: 45 min | Total: ±1 h 45 min | Difficulty: Advanced

THE STORY

Imagine the smell of rosemary meeting warm metal — that’s the start.
This dish takes classic beef and turns it inside out: fragrant instead of heavy, layered instead of glazed.
The beef is cooked gently in rosemary-infused oil, sliced thin, and paired with a grape reduction that behaves like a gel — sweet, floral, alive.

There’s no sauce to drown it, no cream to hide it.
Just texture, fragrance, and light: crisp potato lattice for crunch, fennel pollen for perfume, and silence between every bite.

This is beef seen through spring light — not through a winter window.

What You Receive

• Full professional recipe in KooK Studioo A4 PDF format, publication-ready

• Detailed method, ingredient list, plating notes, pairing, and chef’s insight

• Copyright and licensing statement

• Written in chef-standing-next-to-you tone

License & Purchase Options

Non-Exclusive License — €400
Use once in print or online; copyright remains with KooK Studioo.