Prime Cut of Black Angus Beef, Oyster & Dandelion Leaves Prime Cut of Black Angus Beef, Oyster & Dandelion Leaves A dish of mouth-filling depth and richness that takes you well beyond grandma's kitchen. 0

Prime Cut of Black Angus Beef, Oyster & Dandelion Leaves

A dish of mouth-filling depth and richness that takes you well beyond grandma's kitchen.

Preparation (8 persons)

For the Prime Cut:

  • Trim the cuts by removing all the nerves and skin.
  • Make a beef broth with the trimmings, and enrich the flavour with a full-bodied red wine, burnt onions and a bouquet garni.
  • Strain and reserve for the sauce.
  • Season the cuts with salt and freshly ground white pepper.
  • Put olive oil and 5gr of butter in a pan.
  • Brown the cuts on all sides and bake in the oven for 5mins at 240°.
  • Remove the cuts from the pan and set aside to let rest.
  • Keep the cooking pan to make the sauce.

For the coffee sauce:

  • Put the sugar to caramelize in the frying pan with 2 bay leaves, the peelings and bits and pieces of the scallions, and a handful of dandelion.
  • Deglaze with white wine, flamed with Cognac and add the Port.
  • Reduce by half.
  • Add beef broth and the 4 Arpeggio coffees.
  • Adjust seasoning and filter then whisk in the butter.
  • Pass through a cheesecloth.
  • Taste and put aside.


Preparing filling and oysters:

  • Peel the shallots, slice them lengthwise and put aside (keep the trimmings and peelings for the sauce).
  • Open the oysters, save the juice (which will be added to the sauce), rinse under water and reserve the oysters on a tray with absorbent paper below. 
  • Select 16 of the best dandelion leaves.


Dressing and finishing:

  • Slice the cuts on the bias in slices ​​1 cm thick, place each piece of beef on a strip of shallot and place an oyster on it.
  • Warm for 2 min under the broiler.
  • Place the pieces of beef in a hollow dish and top with coffee sauce.
  • Season with a few grains of fleur de sel and decorate with 2 dandelion leaves.

Edouard Loubet

Edouard Loubet

Restaurant: La bastide de Capelongue
1 1 18/20

http://www.capelongue.com
This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT20M20 min.
Material
1 pan
1 oven
1 sieve

Ingredients

  • 2 handfuls of dandelion
  • 1 kg of prime cut Black Angus
  • 8 Special Gilardeau oysters
  • 2 large simiane shallots
  • 20 cl of beef broth
  • 4 capsules of Arpeggio Grand Cru
  • 20 g of sugar
  • 4 g of salt
  • 2 bay leaves
  • 25 g of butter
  • 4 cl of Porto
  • 4 cl of Cognac
  • 4 cl of white wine
  • 1 g of ground white pepper
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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