This recipe perfectly illustrates my passion for French cuisine. Although it is somewhat laborious, the result is an exquisite and rewarding reward.
In cooking, it is essential to think methodically and optimize your time. It is therefore essential to start with the beef stock, because its reduction is a time-consuming process. To prepare it, start by searing the roastbeef in a casserole dish with olive oil. This step is crucial not only for coloring the meat, but also for creating a base rich in juices, essential to our base. The carrots and onions will then be cooked there until they release their aromas and deglaze these precious juices.
Deglazing is done with water, chosen for its neutrality, in order to preserve the purity of the broth. After it has simmered and soaked up all the flavors, remove the vegetables and begin to reduce the juice, gradually moving to smaller pans to accommodate the reduced volume of liquid. When the juice is reduced by half, add half a glass of Burgundy to enrich and enhance the reduction. As La Fontaine wrote, "Patience and length of time are more than force or rage", a maxim which also applies to the art of perfect beef juice.
The wine chosen, a Ladoix “Les Chaillots” from the Château Meursault , has a story. It is the fruit of an oenological adventure that I undertook in the summer of 2023, from Paris to Avignon. It was at the Château de Meursault that I discovered this remarkable Burgundy, leaving with a case under my arm.
The honey in the recipe also comes from a discovery, that of “La Roumanière” in Robion, near Avignon. This jam, honey and biscuit factory impressed me with the quality of its products and the generosity of its welcome. The rosemary honey used in this recipe is one of the treasures brought back from this trip.
This recipe is therefore much more than just a dish; it is a tribute to the gastronomic art and French terroir.
ROASTBEEF TOAST, BEEF AND RED WINE REDUCTION (BURGUNDY), ONIONS, CARROTS, BUTTER AND BOUQUET GARNI, CARROTS AND PLEUROTES MUSHROOMS ROASTED WITH BUTTER AND ROSEMARY HONEY, CONFIT GARLIC, ROUND OF BREAD, MUSTARD AND THYME 🌿🍯 🥩🥕🧅🧄🍷🧈
Ingredients
Roastbeef
Garlic
Small carrots with tops
Normal carrots
Mushrooms (Panicaut Pleurote mushrooms or porcini mushrooms)
White onions
Butter
Rosemary Honey
Red wine (Burgundy)
Bouquet garni (Thyme, Rosemary, Bay leaf)
Wheel of country bread
Instructions
Start by preparing the beef juice :
Roughly chop your carrots and onions.
Salt your roast beef generously and sear it over high heat on all sides.
Remove the meat when it has a nice color and let it rest in aluminum foil.
Throw your vegetables into the casserole dish where the meat cooked.
Add a Bouquet garnis and moisten until the vegetables are well colored, and wait 30 to 40 minutes. (before wetting with water, you can deglaze with the juice that the meat released while it was resting)
Then remove the vegetables and let the broth reduce (instead of throwing them away, make a soup by blending them, it's delicious)
When the juice has reduced by half, transfer it to a smaller saucepan for these reasons: Using a properly sized saucepan when reducing is important to ensure evaporation effective and concentration of flavors. A smaller pan is a better match for a reduced liquid volume, allowing for better evaporation management and temperature control.
Put the equivalent of a glass of red wine in the reduction to bring more depth, complexity and structure to the juice (and above all because it tastes better)
Wait until you have a syrupy reduction so shiny that you could see yourself in it like a mirror.
Meanwhile, put the roast beef in the oven for 30 minutes at 180°C, and take the opportunity to roast some heads of garlic with rosemary and olive oil in aluminum foil for a melting result.
Clean your baby carrots by scraping them with a blade to remove impurities on the skin (without removing the skin) and do not cut off all of the carrot tops. Remember to remove any soil that may be at the base of the carrot tops.
Roast them in butter and rosemary honey over low heat
Add rosemary sprigs to the pan to infuse into the butter.
Put a lid on and wait until the carrots are soft (Prick them with a knife to check)
Cut your mushrooms into strips and make a grid on them
Roast them in the same pan and in the same way as the carrots. At the end you can deglaze them with an apricot Poissy liqu like I did to add a little sweetness and spectacle!
When the wine and beef reduction is ready and the roast beef has finished cooking, add the meat juices, the beef and wine reduction to enhance it.
Toast your bread in butter in the same pan as the carrots and mushrooms to catch all the juices
Then assemble your toast with a thin layer of mustard, followed by the garlic preserved in the oven with rosemary honey, the slices of roast beef, the carrots, the detailed oyster mushrooms, the fresh thyme, a nice spoonful of this beef stock reduction and Burgundy, a drizzle of olive oil, salt and pepper
Smoke the toast with rosemary in a smokehouse and there's a guaranteed orgasm...
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