Fassona veal ribeye rolled in a light panure of camomile and Grand Cru Exclusive Selection Nepal Lamjung, carrot in raspberry vinegar

Icon - Inspiration - Chef Icon - Inspiration - Level
Icon - Time 30 min Icon - Level Medium

Here is what you need

Ingredients

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  • 480 g tenderloin of young Piedmontese beef in one piece
  • 400 ml extra vergin olive oil
  • 30 g fresh ginger
  • 2 fresh thyme springs
For the onion compote
  • 100 g red onions from Tropea
  • 50 g dried figs
  • 10 g sugar
  • 7 g white wine vinegar
  • 15 g white wine
  • 1 tablespoons of extra virgin olive oil
For the panure
  • 125 g butter
  • 1 egg yolk
  • 10 g fresh milk cream
  • 55 g white sourdough breadcrumbs
  • 3 g chamomile flowers (about 1 teaspoons)
For the celery salad
  • 60 g green celery hearts
  • 3 almonds, skin-on
  • a bit of candied citron skin
  • 1 teaspoon extra vergin olive oil
For the carrots
  • 6 carrots
  • 100 ml raspberry vinegar
  • cardamom seeds (1 capsule)
For the rhubarb sauce
  • 300 g fresh rhubarb
  • 20 g sugar
  • Cinnamon, a pinch
  • Sichuan pepper
  • Sea salt and black pepper from Sarawak
  • pans
  • vacuum plastic bag
  • food processor
  • baking paper

Materials

  • pans
  • vacuum plastic bag
  • food processor
  • baking paper

Let's make it!

  • 1.For the celery salad
Cut the celery in small dices (‘brunoise’), slice the almonds and chop the citron. Dress with salt
and oil.
2.For the rhubarb sauce
Cut the rhubarb in small pieces, put it into a pan with the sugar and 2 tablespoons of water and
cook it until very soft. Sieve and season with cinnamon and Sichuan pepper.
3.For the carrots
Peel the carrots. Juice 2 carrots and season with salt, pepper and cardamom. Put the remaining
whole carrots and the juice inside a vacuum plastic bag, seal and cook at 95°C for 12 minutes. Let it to cool then sauté the carrots in a frying pan with the raspberry vinegar.
4.For the compote
Slice the onions and the figs thinly. Put in a small pan, cover and cook on a low heat for about 1
hour mixing to obtain a soft compote. Let it cool and pulse briefly in a food processor.
5.For the the panure
Melt the butter, remove from the heat, add the chamomile, and let it infuse for 15 minutes covered.
Heat the milk cream and the egg yolk in a bain-marie, mixing well until the egg thickens; remove from the heat, add it to the butter and incorporate the breadcrumbs. Let it cool, then roll between 2 sheets of baking paper, 3 mm thick and chill.
6.For the meat
Cut the meat in 4 cube-shaped pieces. Grease an iron frying pan with a little olive oil, heat it and
sauté each side of the meat on a medium fire for about 30 seconds.
Slice the ginger. Heat to 80°C the olive oil along with the ginger and the thyme in a narrow pan,
plunge one piece of meat at the time and cook each of the for 4-5 minutes, take it off and season with salt and pepper.
Spread some onion compote on top of each piece of meat.
Cut the panure in 4 pieces to fit the top of each piece of meat, then place under the grill until the panure melts sticking to the meat.
Place in hot dishes the meat with some celery salad, one carrot and a little rhubarb sauce.
Pair it with Grand Cru Nespresso Nepal Lamjung Exclusive Selection.

Recommended Nespresso coffees

Fassona veal ribeye rolled in a light panure of camomile and Grand Cru Exclusive Selection Nepal Lamjung, carrot in raspberry vinegar

  • Icon - Time 30 min
  • Icon - Level Medium

Materials

  • pans
  • vacuum plastic bag
  • food processor
  • baking paper

Recommended Nespresso coffees

Ingredients

  • 480 g tenderloin of young Piedmontese beef in one piece
  • 400 ml extra vergin olive oil
  • 30 g fresh ginger
  • 2 fresh thyme springs
For the onion compote
  • 100 g red onions from Tropea
  • 50 g dried figs
  • 10 g sugar
  • 7 g white wine vinegar
  • 15 g white wine
  • 1 tablespoons of extra virgin olive oil
For the panure
  • 125 g butter
  • 1 egg yolk
  • 10 g fresh milk cream
  • 55 g white sourdough breadcrumbs
  • 3 g chamomile flowers (about 1 teaspoons)
For the celery salad
  • 60 g green celery hearts
  • 3 almonds, skin-on
  • a bit of candied citron skin
  • 1 teaspoon extra vergin olive oil
For the carrots
  • 6 carrots
  • 100 ml raspberry vinegar
  • cardamom seeds (1 capsule)
For the rhubarb sauce
  • 300 g fresh rhubarb
  • 20 g sugar
  • Cinnamon, a pinch
  • Sichuan pepper
  • Sea salt and black pepper from Sarawak

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Level

Let's make it!

  • 1.For the celery salad
Cut the celery in small dices (‘brunoise’), slice the almonds and chop the citron. Dress with salt
and oil.
2.For the rhubarb sauce
Cut the rhubarb in small pieces, put it into a pan with the sugar and 2 tablespoons of water and
cook it until very soft. Sieve and season with cinnamon and Sichuan pepper.
3.For the carrots
Peel the carrots. Juice 2 carrots and season with salt, pepper and cardamom. Put the remaining
whole carrots and the juice inside a vacuum plastic bag, seal and cook at 95°C for 12 minutes. Let it to cool then sauté the carrots in a frying pan with the raspberry vinegar.
4.For the compote
Slice the onions and the figs thinly. Put in a small pan, cover and cook on a low heat for about 1
hour mixing to obtain a soft compote. Let it cool and pulse briefly in a food processor.
5.For the the panure
Melt the butter, remove from the heat, add the chamomile, and let it infuse for 15 minutes covered.
Heat the milk cream and the egg yolk in a bain-marie, mixing well until the egg thickens; remove from the heat, add it to the butter and incorporate the breadcrumbs. Let it cool, then roll between 2 sheets of baking paper, 3 mm thick and chill.
6.For the meat
Cut the meat in 4 cube-shaped pieces. Grease an iron frying pan with a little olive oil, heat it and
sauté each side of the meat on a medium fire for about 30 seconds.
Slice the ginger. Heat to 80°C the olive oil along with the ginger and the thyme in a narrow pan,
plunge one piece of meat at the time and cook each of the for 4-5 minutes, take it off and season with salt and pepper.
Spread some onion compote on top of each piece of meat.
Cut the panure in 4 pieces to fit the top of each piece of meat, then place under the grill until the panure melts sticking to the meat.
Place in hot dishes the meat with some celery salad, one carrot and a little rhubarb sauce.
Pair it with Grand Cru Nespresso Nepal Lamjung Exclusive Selection.

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