Australian Beef Tenderloin and Braised Veal Cheeks with Celeriac Puréeand Shimeji Mushroom
6:32:00 AM
AUSTRALIAN BEEF TENDERLOIN AND BRAISED VEAK CHEEKS WITH CELERIAC PURÉE AND SHIMEJI MUSHROOM
- 140 g australian beef tenderloin
- 1 g fresh thyme
- 1 clove garlic
- 1 g fresh rosemary
- 5 ml extra virgin olive oil
- 1 g butter
- 1 pinch of salt
For the veal cheeks:
- 100 g veal cheeks
- 10 g chopped carrots
- 10 g chopped celery
- 10 g chopped onion
- 1 clove garlic
- 50 ml red wine (dry)
- 200 ml chicken stock
- 1 cinnamon stick
- 1 pinch of salt
For the celeriac purée:
- 100 g celery roots
- 200 ml full fat milk
- 1 clove garlic
- 1 g fresh thyme
- 1 pinch of salt
- 5 g butter
For the shimeji mushroom:
- 100 g shimeji mushroom
- 1 g fresh thyme
- 1 clove garlic
- 5 ml white wine (dry)
- 1 pinch of salt
For the veal cheeks:
Clean the cheeks and sear in a fry pan with oil. In a large pan, sauté the vegetables with the garlic and herbs. Add the cheeks to the vegetables and deglaze with the wine. Add the chicken stock and cook slowly until tender. Strain the beef and reduce the sauce until thick.
For the celeriac purée:
Cut the celeriac in small cubes. Boil the milk with the rest of the ingredients. Add the celeriac and cook until tender. Strain the celeriac and blend with the butter.
For the shimeji mushroom:
Sear the mushroom with oil and add salt and garlic. Deglaze with the wine and add butter to make an emulsion. Chop the thyme into the mushroom before serving.
For the beef tenderloin:
Clean the fat from the beef and wrap in cling film like salami. Cube the beef into 5x10 cm pieces. Pan sear in a pan with oil and finish with butter and herbs until the interior of the beef is medium rare.
Enjoy your cooking with your loved one
Sumber majalah: Exquisite taste, Nov-Jan 2016
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