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
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The abuse of alcohol is dangerous for your health. Consume with moderation.
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