For a family Sunday afternoon, this is the dish you need! This meal requires a long preparation with, on one hand, the preparation of a black garlic bearnaise, on the other hand, the preparation of rainbow carrots roasted in butter, and to finish a wonderfully cooked entrecote nut with its baby onions and potatoes. Remember that a kitchen without butter is a kitchen without heart!
ARGENTINA RIB EYE, RAINBOW CARROTS BUTTERED, BLACK GARLIC BÉARNAISE, POTATOES AND BABY ONIONS
Ingredients
Butter
Rainbow carrots
Black garlic
Large rib eye
Baby onions
Potatoes
Tarragon
Red wine vinegar
Shallot
2 egg yolks
Instructions
Remove your meat beforehand, so it rises to room temperature for optimal cooking
Wash and brush carrots and potatoes. DO NOT PEEL.
Start the preparation of your Béarnaise.
In a saucepan, fry a chopped shallot, finely chopped black garlic, chopped tarragon, 5 tablespoons red wine vinegar, and 3 tablespoons white wine. Don’t forget salt and pepper!
Reduce about 5-10 minutes
Remove from the heat and wait a few minutes for it to cool before putting the egg yolks.
Mix actively with a whisk, turning the pan over low heat to make the zabaglione rise. BE CAREFUL NOT TO COOK THE EGGS!
When the zabaglione is assembled, remove the pan from the heat and add 150 g of cold butter in a small piece, little by little, while whisking actively.
Put the mixture in the refrigerator.
Fry the potatoes and onions in butter in a skillet over high heat and let brown.
Fry the carrots over medium heat with butter. Cover after 5 minutes of cooking.
Sear the rib nuts on each side in a very hot pan with olive oil.
When the meat and potatoes are colorful enough, put them in a dish and put them in the oven that you have previously heated to 200° C for 45 minutes.
Remove carrots when they can be cut with a fork.
When everything is ready, dress and enjoy this good dish with the family.
Ps: It is very complicated to find black garlic. This is a plus, the black garlic clove is not necessary for this recipe.
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