Serves 10
Beef
- 1 kg Beef
- 3 Garlic cloves
- 5 Sprigs of Thyme
Fry the beef in oil in a very hot pan until the beef is seared on both sides. Add thyme and crushed garlic cloves. Place the beef on a baking tray and bake at 80°C to a core temperature of 54°.
Grilled butter
- 1 Ancho chili
- 200 g Butter Arla®
- 3 Garlic cloves
- 5 Sprigs of thyme
Melt the butter slowly with ancho chili, garlic cloves and sprigs of thyme. Place a glowing piece of coal in the butter and allow to steep for 20 mins. Strain the butter and set aside for later.
Hay baked tomato/Baked white onions
- 15 Tomatoes
- 30 g Hay
- Grilled butter
- 2 White onions
Remove the ends of the tomatoes and halve them. Place the tomatoes on a bed of hay and bake at 160°C for approximately 60 minutes.
Place the tomatoes on a baking tray and brush with the grilled butter. Save the roasted hay for the jus. Bake the white onions (skins on) at 180°C until they are super soft. Cut according to the chefs’ directions.
Tarragon butter
- 30 g Parsley
- 30 g Tarragon
- 1 Jalapeño
- 100 ml Cooking oil
- 130 g Butter Arla®
Run the parsley, tarragon and jalapeño with the cooking oil in a blender. Strain the oil into a bowl.
Add room tempered butter and mix. Spread the butter on a silicone mat and freeze in Electrolux 900 Blast Chiller® – or place mat on a tray in the freezer.
Roast hay infused jus
- 1 Carrot
- 1 Brown onion
- 2 Garlic cloves
- 2 Thyme
- 100 ml Red wine
- 600 g Chicken stock
- Roasted hay
Chop carrot and onion brunoise. Crush the garlic cloves with the skin on. Brown carrot, onion and garlic cloves in a saucepan using 1 tbsp cooking oil. Add the thyme. Pour red wine in and reduce by half. Add chicken stock and reduce by half. Add roasted hay and allow to simmer for 10 minutes and strain.
Pickled celeriac
- 200 g Celeriac
- 2 tbsp Sugar
- 1 tsp Salt
- 100 ml Sherry vinegar
Peel and shave the celeriac thinly. Cook vinegar, sugar and salt into a pickling liquid. Cut the celeriac and place in a vacuum bag with the pickling liquid.
Celeriac purée
- 1,2 kg Celeriac
- 500 g Cooking oil
- 100 ml Water
- Champagne vinegar
Peel and dice the celeriac into smaller pieces. Place in a saucepan with cooking oil and confit until soft. Mix the celeriac with water to a creamy texture. Season with salt and champagne vinegar.
