BRAISED STERLING SILVER® BEEF WITH CAULIFLOWER PUREE BY CHEF THOMAS PIVEC

BRAISED STERLING SILVER® BEEF WITH CAULIFLOWER PUREE BY CHEF THOMAS PIVEC

DIFFICULTY LEVEL: Expert

PREP TIME:

30 min

SERVINGS:

4

INGREDIENTS

  • 6 Sterling Silver® beef Braison cuts (digital flexor muscle)
  • 1 each of celery stick, onion, carrot – mirepoix-cut
  • 1 string thyme
  • 1 teaspoon chopped garlic
  • 1 teaspoon tomato paste
  • Veal stock (half to reduce for glace) - to cover
  • 1 Tablespoon roux
  • 1/4 cup Bordeaux wine
  • 1 cup chantrelle mushrooms
  • salt and pepper, to taste

TRUFFLED CAULIFLOWER PUREE

  • 1 cup cauliflower
  • Whole milk and heavy cream in equal parts - to cover
  • 1 teaspoon truffle pieces
  • 5 Russet potatos
  • White pepper and salt, to taste

GARNISH

  • 1/2 garnet yam
  • 1/2 lotus root
  • Oil for frying

Instructions

  1. Separate the muscle in two, taking some of the fat off.
  2. Season salt and pepper and sear in hot pan.
  3. Add the vegetables and caramelize. Finish with garlic, tomato paste, and roux.
  4. Add red wine and reduce by half. Place digital muscle and veal stock in pot. Braise very, very slowly for 10 to 13 hours. The slower, the more tender it will be.
  5. Remove and strain out the vegetables.
  6. Sear the chanterelles in butter add the demi from the braising liquid.

Truffled Cauliflower Puree Instructions

  1. Place cauliflower, potato, milk, salt, and white pepper, and cream in a pot and simmer until soft.
  2. Strain out milk. Put in food processor and puree, adding butter, salt and white pepper.
  3. Fold in the truffle pieces. If mixture is too thick add some of the milk strained out.

Garnish Instructions

  1. Peel both vegetables and slice thin like chips.
  2. Heat oil to 250°F and fry chips for garnish.