Double veal entrecote, fried with seasonal vegetables and potato gratins
By Andy ZauggIngredients
1 entrecôte cut to 400 g
1 pinch of salt
turns of white pepper (grinder)
20 g butter
4 cloves of garlic pressed in their skins
sprigs of fresh rosemary
1 tablespoon of olive oil
a pinch of fleur de sel. of olive oil
A pinch of fleur de sel
SEASONAL VEGETABLES
160 g Palatinate carrots
160 g swede
160 g potatoes
160 g spinach
160 g beans
160 g peas
12 seasonal tomatoes
A pinch of salt
a little pepper
1 nutmeg
40 g butter
2 dl cream
1 pinch of Xantana
4 egg yolks
40 g various aromatic herbs chives parsley parsley thyme rosemary
ROSEMARY BROTH
1 kg game bone
0. 5 liters of red wine
20 g of chopped rosemary
2 liters of cold water.
Preparation
Double veal entrecote
Season the entrecote with salt and pepper.
In a hot frying pan, fry it in olive oil until it is crispy on all four sides.
Place the entrecote in a hot oven at 65 ºC with the garlic and rosemary.
Before serving, increase the oven temperature to 175 ºC for about 5 minutes.
Remove the meat and let it rest for about 5 minutes.
Carve the entrecote, plate and dress with the butter, garlic and rosemary sprigs.
Finally, season to taste with fleur de sel and olive oil.
Seasonal vegetables
Cut and peel the vegetables.
Blanch all the vegetables: quickly immerse in boiling salted water and immediately in very cold water with ice (to stop the cooking).
Drain well and season with salt, pepper and nutmeg.
Spread the vegetables in a buttered gratin dish. Mix and season the cream, egg yolk and Xanthan, cover the vegetables with the creamy mixture in the gratin dish.
Bake the gratin dish in the oven at 200 ºC for about 20 - 25 minutes.
Rosemary broth
Roast the game bones in a steamer at 200ºC.
Then place the roasted bones in a pan and add 0.25 liters of red wine and cold water. Bring to the boil.
Let it cook slowly until overnight and skim again and again.
Let it stand overnight.
Strain it the next day.
Add 0.25 liters of red wine and rosemary and reduce to a very thick sauce.
Allow to cool. Cut the glaze into pieces, vacuum and freeze.
The rosemary broth is served separately, in a small jar.
Tips
When cooked, the meat is left to rest (in French it is called Laisser reposer), so that the outside temperature of the meat is evenly distributed throughout the steak. This prevents the meat juices from escaping.
