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Steak Frites with Tarragon Oil & Modern Béarnaise + Raspberry Eton Mess
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Steak Frites with Tarragon Oil & Modern Béarnaise + Raspberry Eton Mess

5 hPara 2Nutri-Score D€€€
de @cedriklorenzen20 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • grain-fed beef steak (thick cut) (thick cut, at room temperature)Carne800 g
  • potatoes (peeled and cut into thick chips)Frutas y verduras800 g
  • neutral oil (for the tarragon oil)Despensa200 ml
  • tarragon (leaves picked)Frutas y verduras20 g
  • egg yolksLácteos2 piezas
  • white wineBebidas65 ml
  • white vinegarDespensa65 ml
  • butter (melted, for the béarnaise)Lácteos125 g
  • frying oil (for deep-frying the chips)Despensa1 litro
  • salt (for seasoning)Especias10 g
  • egg whites (for the mini meringues)Lácteos2 piezas
  • caster sugar (for the meringues)Despensa120 g
  • raspberries (fresh, for the Eton mess and raspberry soup)Frutas y verduras300 g
  • raspberry sorbetFresco200 g
  • heavy cream (cold, for whipping)Lácteos250 ml
  • vanilla (vanilla extract or seeds of a pod)Despensa5 ml

por ración

Nutrición

2840kcal

Carbohidratos
160 g
Proteínas
100 g
Grasas
200 g
Adaptar utensilios

lo que usará

Utensilios

  • sous vide circulator
  • vacuum bag
  • Sartén
  • Olla
  • Cazo
  • Bol
  • Varillas
  • Batidora de vaso
  • Tamiz
  • Bandeja de horno
  • Manga pastelera
  • Termómetro de cocina
  • Espumadera

paso a paso

Preparación

  1. Sous vide the steak

    • Season the steak generously with salt and place it in a vacuum bag.
    • Cook in the water bath at 54 °C for 4 hours to reach medium.
    Paso 1

  2. Make the tarragon oil

    • Blanch the tarragon leaves briefly, then refresh in ice water.
    • Blend the tarragon with the oil until smooth.
    • Strain through a fine sieve and set aside.
    Paso 2

  3. Prepare the béarnaise

    • Reduce the white wine and white vinegar in a saucepan.
    • Whisk the egg yolks into the reduction over gentle heat until thickened.
    • Emulsify with the melted butter, then keep warm (can be placed in the water bath).
    Paso 3

  4. Triple-cooked chips – first fry

    • Peel and cut the potatoes into thick chips.
    • Boil the chips in salted water until just tender, then drain and cool.
    • Fry the chips a first time in oil at 140 °C, then drain.
    Paso 4

  5. Bake the mini meringues

    • Whisk the egg whites to stiff peaks, adding the sugar gradually.
    • Pipe small meringue roses onto a baking tray.
    • Bake at 100 °C until dry and crisp, then cool.
    Paso 5

  6. Prep the raspberry soup and sorbet

    • Blend part of the raspberries and pass through a sieve to make the raspberry soup.
    • Chill the soup and scoop the sorbet into balls, keeping both cold.
    Paso 6

  7. Sear and rest the steak

    • Pat the steak dry and sear it quickly on all sides in a very hot pan.
    • Check the core temperature with a thermometer, aiming for medium.
    • Rest the steak before slicing.
    Paso 7

  8. Triple-cooked chips – second fry

    • Fry the chips a second time in oil at 180 °C until golden and crisp.
    • Drain and season with salt.
    Paso 8

  9. Serve the first course

    • Slice the steak and plate with the chips.
    • Drizzle with tarragon oil and serve the béarnaise alongside.
    Paso 9

  10. Whip the vanilla cream

    • Whip the cold heavy cream with the vanilla to soft peaks.
    Paso 10

  11. Assemble and serve the Eton mess

    • Layer the raspberry soup, crushed meringue, raspberries and whipped cream in glasses.
    • Top with a scoop of sorbet and a meringue rose, then serve.
    Paso 11
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