Pulled Beef Cheek Parmentier

Prep Time

2 hours. Makes 2.


  • 150g Véritable pulled beef cheek
  • 60ml Concentrated demi-glace sauce
  • 5g Wild mushrooms, sautéed
  • 180g Little Potato potatoes
  • 100ml Brussels sprouts leaves
  • 90g Buttered parsnip puree
  • 1 Parmesan tile, julienned
  • 1/2 tsp Tatsoi

Recipe Preparation

Reheat the pulled beef cheek to 60°C.  Mash the oven-roasted potatoes with butter-flavoured oil and herbs. Place the potatoes in a tartar pan, add the sautéed wild mushrooms and then the pulled beef. Top with a mound of buttered parsnip purée and finish with a crown of pan-roasted Brussels sprouts.


Nutrition Information (per serving)