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
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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
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
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