Pulled Beef Cheek Parmentier
Prep Time
2 hours. Makes 2.Share this:
Ingredients
- 150g Véritable pulled beef cheek
- 60ml Concentrated demi-glace sauce
- 5g Wild mushrooms, sautéed
- 5g Forest blend mushrooms
- 100ml Cold water
- 15ml Butter flavour oil
- 180g Little Potato potatoes
- 100ml Brussels sprouts leaves
- 90g Buttered parsnip puree
- 200g Parsnip, diced
- 60g Butter
- 30ml Whipping cream
- 1 Parmesan tile, julienned
- 50g Fresh parmesan, grated
- 1/2 tsp Tatsoi
Wild mushrooms, sautéed
Ingredients
Preparation
Cover the mushrooms with water and allow them to rehydrate for 10 to 15 minutes. Drain the mushrooms and use the water to clarify the concentrated demi-glace sauce in the last step of the recipe. In a frying pan, heat butter-flavoured oil over high heat, add chopped mushrooms and sauté until browned and caramelized.
Wild mushroom sauce
Preparation
In a skillet, heat Gordon Signature Concentrated demi-glace sauce, adding 100 ml of mushroom rehydration water for each 100 ml of concentrated demi-glace sauce. Bring to a boil and simmer for a few minutes. Stir the sautéed mushrooms into the sauce.
Buttered parsnip puree
Ingredients
Preparation
Steam the parsnips until they are soft to the bite. Blend parsnips in a food processor until fine, then add melted butter and cream alternately until the purée is light as a cloud. Season and set aside to serve.
Parmesan tile, julienned
Ingredients
Preparation
Place Parmesan cheese in a circle on parchment paper. Bake at 350°F for 5 to 10 minutes or until golden brown. Cool and cut into julienne strips.
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.
