Nutrition Facts
2 servings
2
Recipe for Pan-seared Ribeye with Brown Butter, Rosemary, Jerusalem Artichoke, Parsnip, and Champagne Emulsion
At the end of the year, beef celebrates on the plate! For a special meal, indulge in this recipe: a tender sirloin steak sautéed in brown butter with rosemary, sunchoke and parsnip, champagne emulsion.
Ingredients
2 Jerusalem artichoke
1 Parsnip
1 Chicken broth
20 Half-salted butter
50 Sunflower oil
1 clove Garlic
1 Shallot
1 Rosemary
200 Sparkling wine
150 Liquid cream
Salt
Pepper
Directions
1
Peel and wash the vegetables.
2
Cut some thin slices of sunchokes and parsnips using a peeler. Set aside.
3
Cut the remaining part into pieces. Cook for 10 minutes in a chicken broth.
4
Drain, then blend half with a little butter.
5
Fry the chips in a saucepan with a bit of oil at 180°C. After a slight browning, drain and place on a paper towel, season with salt.
6
In a hot pan over high heat with a drizzle of sunflower oil, sear the cutlets for 2 minutes on each side. Add the garlic, rosemary, and butter.
7
Peel and finely chop 1 shallot.
8
Reduce it by a third in a saucepan with 200 ml of sparkling wine. Add 150 ml of liquid cream and allow it to reduce again by half.
9
Strain the sauce through a sieve.
10
To finish, arrange the plates and decorate with a few young herb shoots.
Ingredients
Ingredients
2 Jerusalem artichoke
1 Parsnip
1 Chicken broth
20 Half-salted butter
50 Sunflower oil
1 clove Garlic
1 Shallot
1 Rosemary
200 Sparkling wine
150 Liquid cream
Salt
Pepper
Directions
Directions
1
Peel and wash the vegetables.
2
Cut some thin slices of sunchokes and parsnips using a peeler. Set aside.
3
Cut the remaining part into pieces. Cook for 10 minutes in a chicken broth.
4
Drain, then blend half with a little butter.
5
Fry the chips in a saucepan with a bit of oil at 180°C. After a slight browning, drain and place on a paper towel, season with salt.
6
In a hot pan over high heat with a drizzle of sunflower oil, sear the cutlets for 2 minutes on each side. Add the garlic, rosemary, and butter.
7
Peel and finely chop 1 shallot.
8
Reduce it by a third in a saucepan with 200 ml of sparkling wine. Add 150 ml of liquid cream and allow it to reduce again by half.
9
Strain the sauce through a sieve.
10
To finish, arrange the plates and decorate with a few young herb shoots.
Notes
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