Ribeye / parsnip, hazelnut / asparagus tips / garlic gravy

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal rib-eye

Difficulty: *

Cooking methods: veal grilling

Source: Culinaire Saisonnier

Preparation

Portion the ribeye and trim carefully. Peel the parsnips, cut into even pieces and boil in water and 3 dl cream. Finely blend the cooked parsnips in the blender and add some cooking liquid for a nice purée. Season with salt and pepper. Chop the hazelnuts and brown them in a frying pan. Caramelise 200 g of sugar, add 10 cloves of garlic and deglaze with the balsamic vinegar and red wine. Add thyme and rosemary, reduce by half and add 3 dl veal gravy.

Boil to desired thickness and pass through a sieve. Grill the ribeyes to the desired doneness. Blanch the asparagus tips. Pipe the warm purée onto a plate, place the ribeye on top and sprinkle with hazelnut. Spoon the gravy around it and garnish with the asparagus tips and the Shiso Purple.

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