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.

Icon - Inspiration - Chef Icon - Inspiration - Alcohol
Icon - Time 20 min. Icon - Level Difficult

Here is what you need

Ingredients

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  • 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

Let's make it!

  • 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

Picto - Capsule - Classic Original
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity

Prime Cut of Black Angus Beef, Oyster & Dandelion Leaves

  • Icon - Time 20 min.
  • Icon - Level 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

Icon - Inspiration - Chef Icon - Inspiration - Alcohol

Let's make it!

  • 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

Enter your date of birth

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.

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