4
Veal blade steak and truffle
Ingredients:
- veal blade steak
- herb brine
- red wine gravy
- truffle
- shallot
- sweetened white wine vinegar
- sweet chestnut
- beech mushroom
- foyot sauce
> 60 minutes
veal blade steak
*
steam
Culinaire Saisonnier
Preparation
Pickle the blade steak in the brine for 48 hours sous vide. Steam overnight at 80°C (176°F).
Fry the beech mushrooms with some oil and finely chopped shallot, and season. Leave to cool and cover in the sweetened white wine vinegar. Blend the sweet chestnuts into a smooth cream and set aside a few pieces.
Pull the blade steak and season with the pieces of chestnut, the red wine gravy and the truffle. Roll tightly in plastic wrap. Leave to set in the fridge.