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Miami foodies are no stranger to the food of longtime local and Lima native Henry Hané. The owner and executive chef of B Bistro + Bakery has also been involved in culinary concepts such as Osaka, Bebitos and Earlybird 305, in addition to his Michelin-starred experience abroad at Manoir Aux Quat’Saisons in England and Miramar in Spain. . It was in November last year that Hané launched his new venture, Jattö, in the Wynwood space that was once home to Alter James Beard Award winner Brad Kilgore. Here, working closely with Executive Chef Aleric “AJ” Constantin, a longtime friend from their Eating House days, Hané has developed a menu that unites influences from his native Peru but also from Colombia, Spain , Thailand, Italy and Cuba. — a marriage which, for Hané, reflects the cultural diversity of his city.

Jattö’s menu features comfort food with a distinctive nerd edge bordering on experimental: think foie gras “Dippin’ Dots” or a Monte Cristo truffle sandwich, bold dishes that seem suited to industrial space. -chic, with its polished concrete floors and exposed beams. But not all plates rely so heavily on luxury ingredients: a bread service pairs Sullivan Street Bakery bread with Cuban coffee-flavored butter; Mr. Benedict sees the classic combo of egg and Hollandaise sauce spiked with panela and tamarind. The Negroni has its bitter edge softened with Coconut Cartel rum and coconut washed Campari. It’s an ambitious menu filled with local flavors and ingredients, featuring produce from George Stone Crab, Frice Cream, Zak the Baker and more. At every turn, the menu reminds the restaurant of exactly where it is. And it’s no wonder: Jattö, after all, is intended as a play on Peruvian slang. jatomeaning “house”.

“When we conceptualized the concept and the space, we really wanted our customers to feel comfortable and be able to relax and have fun,” says Hané. “Delicious food and zero pretension.”

It is nonetheless Hané’s somewhat unique home concept that informs the menu – a journey rather than a place. A Peruvian causa is made with Florida lobster; the leek confit evokes the time when Hané cooked in Barcelona. And for his pepper steak, Hané taps into his own culinary nostalgia by presenting an iteration of a dish that evokes the table of his childhood.

“This dish is the one I grew up with,” says Hané. “My mother always liked to cook old-fashioned French dishes because she had a special love for Paris and France.”

Of course, it wouldn’t be a Jattö dish if Hané kept it too simple. It starts with a locally sourced chuck steak, which he notes has a dual texture — made up, as it is, by the tender eye and the tastier but savory blade. Instead of being cooked in a skillet, as Hané notes is more traditional in the classic French recipe, it takes a more modern twist by cooking it sous vide, a trending technique for professional chefs and home cooks alike to ensure a perfect temperature. on the meat and more each time. For Hané, it’s a no-brainer to make sure the steak is perfect.

“Once we vacuum seal the meat,” he says, “it’s soft and tender like a ribeye.”

The logic behind cooking steak sous vide is relatively simple, if a little shocking to those used to relying on the tried and tested Maillard reaction to grilling or searing. We start by vacuum sealing the steak in a plastic bag (safely of course!), which is then plunged into a whirlpool of water at precisely 140 degrees and cooked for 24 hours. The result is a perfectly medium steak all the way through (and despite what you might think, it’s virtually impossible to overcook).

“The consistency and effectiveness of a sous vide is through the roof,” says Hané. “I’m a huge fan of technique and have been for a long time.”

This recipe also calls for demi-glace, a reduced broth that Hané says can take a long time to prepare at home. The most fond of them can still make it from scratch, even if The Spruce Eats offers a shortened recipe, and you can even opt for Hané’s suggestion to buy commercial demi-glace, which will considerably reduce the time spent in the kitchen.

Of course, the shortcuts are far from Hané’s personal MO. At Jattö, which represents, in essence, the culmination of his already varied career, he is constantly in pursuit of the excellence he has witnessed and gleaned from his experiences near and far.

“I would say without a doubt that my time in Spain shaped me to perform Jattö,” says Hané. “The way we work and process our product, and especially the culture we instilled, is very reminiscent of my time there.”

The one part of his time in Spain that he didn’t quite factor in? Nap.

“Honestly, I work 24/7 – there’s no secret sauce, I just put in the time,” he says. “It’s what I’ve always dreamed of and couldn’t be happier.”

Preparation of pepper steak at Jattö

Antonella Re/Jattö

Jattö Pepper Steak

For the steak:

  • 2 pounds chuck roast steak
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons of butter

For the sauce:

  • 1 cup cubed butter
  • 1 cup chopped shallots
  • 1 cup minced garlic
  • 1 cup green peppercorns
  • 1 cup bourbon (Hané recommends Maker’s Mark)
  • 2 cups of beef demi-glace
  • 2 cups heavy cream
  • 2 cups chopped parsley

First, sous-vide the steak. Combine the steak, pepper and butter in a vacuum bag, seal and cook for 24 hours at 140º. Once cooked, set aside and let the steak cool.

Meanwhile, prepare the sauce by melting the butter until frothy. Add the shallots, garlic and green peppercorns and cook over medium heat for five minutes.

Deglaze the pan with the bourbon and reduce the liquid by half. Add the demi-glace and heavy cream and reduce by a quarter. Finish the sauce by adding the parsley and set aside until ready to use.

When the steak is completely cooled, remove it from the sous vide bag and grill it for 3 minutes on each side, until a nice crust forms.

To serve, slice the steak on the bias and against the grain. Drizzle with sauce and enjoy!