Chuck steak with a turnip top and floury potato stew, tarragon gravy and shallots


  • 4 pieces of Chuck steak
  • 4 veal entrecotes
  • 2 tbsp olive oil
  • 4 shallots (cut lengthways)
  • A bay leaf
  • Sprig of thyme
  • 1 tbsp tomato puree
  • 200 ml white wine
  • 200 ml veal stock
  • 2 tbsp chopped tarragon
  • 1 kg floury potatoes
  • 3 bunches turnip tops
  • 50 gram butter
  • 2 tbsp crème fiche
  • Salt
  • Pepper
> 60 minutes
Chuck steak
Edgar buhrs culinair


Sear the veal entrecotes on both sides in medium-heated olive oil. Add the shallots and fry them lightly, then add the tomato puree and white wine and veal stock. Add the bay leaf and thyme. Allow to simmer for about 70 minutes. Season the dish with salt and pepper.

For the turnip top mash: Peel and rinse the potatoes, then boil them in salted water. Drain off the water and keep on the heat until dry. Mash them with the potato masher. Remove and wash the turnip tops, stir in with the warm potatoes and add a little butter and crème fiche. Add salt and pepper to taste.

Serve the purée onto the middle of the pre-warmed plates, then lay the veal on top. Finally mix the fresh tarragon into the meat gravy and spoon over the meat.

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