11 March 2023

Home v Restaurant

It's not because it's still snowy outside that we can't grill things. And because we have kilos of premium beef cuts in our freezer, we keep grilling in the cold finnish evenings like maniacs. With the grilled meat, we decided to skip potatoes altogether, and make a celeriac mash, as well as a wine sauce, or as we call it in France "sauce marchand de vin" (wine merchant sauce). For the mash, we cut a kg of celeriac in cubes. Then the cubes were placed in a sealed vacuumed bag, and cook in hot water until tender. When the celeriac was cooked, the bag was opened, and the cubes were mashed with a bit of cream (crème fraiche or even sour cream are good options here), butter, white pepper and salt. As for the sauce, we peeled, cut, and gently fried until soft 1/2 kg of shallots. Then 1 bottle of red wine (spanish Tempranillo) was added (when reaching boiling point, the wine was flamed to remove the acrity), as well as some fresh thyme. Once the wine was reduced by half in a gentle boiling, all the bits were removed and a small bottle of veal stock was added. Then we let reduce the liquid further until it became like a syrup. At that point cubes of fridge cold butter were gently added, as well as black pepper and salt. And voila! Can't even begin to imagine the price in a restaurant for a dinner like this. Hopefully we don't have to!

Almost a kg of Atria's Premium Entrecote - winner of the World's Best Steak Challenge 2019 - cooked 11min. each side for rare (14min. for medium rare)

Without the sauce

With the sauce



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