4
Ribeye / parsnip, hazelnut / asparagus tips / garlic gravy
Ingredients:
- 1 piece veal rib-eye
- 2 parsnips
- cream
- asparagus tips
- butter
- cloves of garlic
- veal gravy
- sugar
- 5 dl red wine
- balsamic vinegar
- Shiso Purple
30 - 60 minutes
veal rib-eye
*
veal grilling
Culinaire Saisonnier
Preparation
Portion the ribeye and trim carefully. Peel the parsnips, cut into even pieces and boil in water and 3 dl cream. Finely blend the cooked parsnips in the blender and add some cooking liquid for a nice purée. Season with salt and pepper. Chop the hazelnuts and brown them in a frying pan. Caramelise 200 g of sugar, add 10 cloves of garlic and deglaze with the balsamic vinegar and red wine. Add thyme and rosemary, reduce by half and add 3 dl veal gravy.
Boil to desired thickness and pass through a sieve. Grill the ribeyes to the desired doneness. Blanch the asparagus tips. Pipe the warm purée onto a plate, place the ribeye on top and sprinkle with hazelnut. Spoon the gravy around it and garnish with the asparagus tips and the Shiso Purple.