4
Veal Ribeye peas and carrots
Ingredients:
- 4 steaks of 180 grams each veal ribeye
- 400 grams frozen green peas
- 100 grams heavy cream
- 50 grams butter
- 10 small carrots, washed/peeled, sliced into 1.5-2 cm pieces
- 20 grams butter
- 10 grams honey
- 40 baby potatoes
- 10 grams chopped tarragon
- 40 grams soft butter
- tarragon leaves for garnish
- freshly milled black pepper
- high-quality sea salt to taste
30 - 60 minutes
veal ribeye
*
grilling
Preparation
Take the meat from the fridge half an hour before cooking and leave to reach room temperature (covered).
Mix the soft butter with the tarragon and season with pepper and salt, roll into plastic film and freeze.
Bring a pan with salted water to the boil, put the peas in the water then bring back to boil and cook for about 3-4 minutes. Strain and put the peas into a blender with the hot cream and blend into a creamy mixture. Add the butter, mix and season with salt.
Heat a saucepan with the butter and the honey and add the pieces of carrot. Add 1 dl water and stir, cook until the water has evaporated and keep stirring until the carrots are cooked. Add some water if needed. Season with salt and pepper.
Heat a grill pan and grill the ribeye steaks until they are medium cooked. Leave to rest for 5 minutes in tinfoil and season with pepper and salt.
Heat a frying pan with some butter and fry the potatoes until cooked, then season with salt.
Put some pea cream in the middle of the plate and spread it out with a spoon, then place the steak in the middle and garnish with the carrots and potatoes. Finish with a slice of tarragon butter on the steak.