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Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more
The abuse of alcohol is dangerous for your health. Consume with moderation.
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.
20 min.
Difficult
Here is what you need
Ingredients
8
- handfuls of dandelion
- 1 kg of prime cut Black Angus
- Special Gilardeau oysters
- large simiane shallots
- 20 cl of beef broth
- capsules of Arpeggio Grand Cru
- 20 g of sugar
- 4 g of salt
- 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
- pan
- oven
- sieve
Materials
- pan
- oven
- sieve
How to make !
Prime Cut of Black Angus Beef, Oyster & Dandelion Leaves
- 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 fullbodied 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 andpeelings 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 stripof 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
Recommended Nespresso coffees
Original
Arpeggio
9
Arpeggio Decaffeinato
9
Arpeggio
9
Arpeggio Decaffeinato
9
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Prime Cut of Black Angus Beef, Oyster & Dandelion Leaves
- 20 min.
- Difficult
Materials
- pan
- oven
- sieve
Recommended Nespresso coffees
Ingredients
- handfuls of dandelion
- 1 kg of prime cut Black Angus
- Special Gilardeau oysters
- large simiane shallots
- 20 cl of beef broth
- capsules of Arpeggio Grand Cru
- 20 g of sugar
- 4 g of salt
- 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
Inspirations
How to make !
- 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 fullbodied 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 andpeelings 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 stripof 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