Beef Stroganoff "Chess"

Ingredients:

• 2 teaspoons of sugar
• 220 g beef tenderloin
• 120 ml dark beer
• 1 tbsp. salt
• Olive oil
• Truffle salt
• Ground black pepper
• 1 package of mushroom tagliatelle
• 0.5 cup sour cream
• 2 tbsp. beetroot juice
• 2 tablespoons of vodka
• 16 small mushroom caps, for garnish
• 2 cups beef broth
• 3 teaspoons agar-agar
• 2 tablespoons of vegetable oil
• 2 shallots, diced
• 2 packs of assorted mushrooms

Preparation:

1. Chill a small baking sheet in the refrigerator. Mix 0.5 cups of beef broth with agar-agar in a bowl and let it steep.
2. In a medium saucepan over medium heat, heat the vegetable oil and add the shallots, mushrooms, remaining 1.5 cups of beef broth, beer, salt, and sugar. Bring to a boil. Add the agar-agar mixture and simmer for 5 minutes. Remove from heat. Pour onto a cold baking sheet and refrigerate until the broth sets.
3. Slice the beef tenderloin into 0.5 cm thick medallions and pound them as thinly and evenly as possible. Heat 1 tablespoon of olive oil in a large skillet over high heat and fry the beef slices on one side. Sprinkle with truffle salt and black pepper. Fry in batches, adding more oil if necessary. Transfer the beef slices to a large plate or baking sheet and place in the freezer until ready to serve.
4. In a bowl, combine sour cream, beetroot juice, and vodka. Refrigerate until ready to serve. Cook the pasta. Drain and toss with olive oil.
5. Cut the chilled beef into even squares measuring 2.5 x 2.5 cm. Cut the mushroom jelly the same way. Arrange the pasta on a flat plate, approximately 2-3 strips per serving. Arrange the mushroom jelly squares and beef squares on top of the pasta in a checkerboard pattern (3 x 3). Garnish with beetroot sour cream and mushroom caps.