4
Dry aged côte de veau, timur sauce and cream of spinach
0 - 30 minutes
côte de veau (dry aged)
***
frying
Culinaire Saisonnier
Preparation
Fry the côte de veau in oil and clarified butter for 3 minutes on each side. For the sauce, roast the timur pepper in the oven for a few minutes, add to the jus de veau and reduce gently.
Fry the shallot and garlic in a dash of oil, add the spinach and let it wilt, add a dash of cream and cook for 1 minute. Blend into a cream with a pinch of xanthan gum.
Ingrédients :
- 500 g côte de veau (dry aged)
- green asparagus
- lovage oil
- mini leeks
- romanesco
For the sauce:
- 200 ml jus de veau
- 40 g timur pepper
For the creamed spinach:
- 500 g spinach
- 1 shallot
- 1 clove of garlic
- salt
- pepper
- pinch of xanthan gum
- dash of cream
For the accompaniments, blanched and seasoned:
- broad beans
- green asparagus
- romanesco
- spring onions
- flat beans
- bok choy
- chanterelles (fried)
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