Veal blade steak and butternut squash

For the winter barbecue veal blade steak:

  • 1 kg veal blade
  • 30 g garlic
  • 30 g parsley powder
  • 15 g ground pepper
  • 10 g salt
  • 15 g onion powder

For the cream of squash:

  • 1 butternut squash
  • pepper
  • salt
  • almond cream

For the squash compote:

  • 1,250 9 frozen brunoise squash
  • 500 g squash cut into 5 mm cubes
  • 7 cardamom pods
  • 250 g white wine
  • 125 sushi vinegar
  • 250 g vegetable stock
  • pepper
  • salt

For the pickled squash:

  • 1 butternut squash
  • 200 g pickling juice

For the baby corn:

  • 1 pack of baby corn
  • 3 g turmeric
  • 25 g salt
  • 1 l water

For the crunchy pumpkin seeds:

  • 100 g sugar
  • 100 g water
  • 60 g pumpkin seeds

For the madeira gravy:

  • 300 g shallots
  • 30 g garlic
  • 200 g sherry vinegar
  • 400 g porcini mushrooms
  • 600 g madeira wine
  • 2 l veal fond
> 60 minutes
veal blade
Culinaire Saisonnier


Mix all ingredients for the marinade and allow the chuck steak to marinade for 24 hours.

Cook the chuck steak sous vide for 24 hours at 72°C (162°F) and cool immediately after. Cut into thick slices and heat the winter barbecue with nice aromatic wood. Roast the slices until crisp on both sides and brush before serving with a bit of the madeira gravy. Wrap the pumpkin in aluminium foil and place between the wood blocks in the barbecue. Let cook, peel the pumpkin and blend until smooth with pepper, salt, and almond cream.

For the compote, fry the pumpkin and mix with the other ingredients. Let this simmer at a low heat until it binds, then season to taste. Slice the pickling pumpkin thinly, cut out rounds, and marinade in the pickling juice. Cook the baby corn with the other ingredients al dente, rinse with cold water, and briefly char them on the barbecue.

Place all ingredients in a pan and heat up. Make sure the sugar really gets around all the seeds, drain in a sieve and fry until golden brown. Sweat the shallots and garlic for the gravy, add the vinegar and reduce to a quarter. Add the porcini mushroom gravy with the madeira and reduce to half. Add the veal fond and reduce to 2 litres. Plate the cream and place the steak on top.

Garnish with the remaining components and spoon some gravy over the top.

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