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1
Chill a small baking sheet (1/4 sheet pan) in the fridge.
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2
Combine 1/2 cup beef broth with the agar agar in a bowl and let sit.
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3
In a medium saucepan over medium heat, heat the vegetable oil and add the shallots, mushrooms, remaining 1 1/2 cups beef broth, beer, salt and sugar.
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4
Bring the mixture to a rolling boil.
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5
Add the moistened agar agar and simmer 5 minutes.
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6
Remove from the heat.
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7
Pour onto the cold baking sheet and chill in the fridge until it forms a solid gel.
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8
Slice the beef tenderloin into 1/4-inch-thick medallions and pound as thinly and evenly as possible.
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9
Heat 1 tablespoon olive oil in a large skillet over high heat and sear the beef slices on one side.
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10
Sprinkle with truffle salt and black pepper.
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11
Cook in batches if needed, adding more oil if needed.
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12
Transfer the beef slices to a large plate or baking sheet and place in the freezer until ready to serve.
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13
Cook the pasta.
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14
Drain and rub with olive oil.
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15
In a bowl, mix the sour cream, beet juice and vodka.
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16
Chill until ready to serve.
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17
Slice the chilled beef into perfect squares, 1-inch-by-1-inch.
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18
Do the same with the now solid mushroom gel.
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19
Plate the pasta flat, 2 to 3 strips per plate should suffice.
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20
On top of the pasta, arrange a 3-by-3 grid of mushroom gel and beef squares.
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21
Garnish with beet sour cream and mushroom caps.
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22
This recipe was created by a contestant during a cooking competition.
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23
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
