Boulevard Ribeye with Café de Paris Butter and Parsnip Purée with Truffle | Terroir Fribourg
Preparation Parsnip PuréeMelt half the butter in a saucepan with the garlic until lightly golden and fragrant.Add the sliced parsnips and sauté for 1 min.Pour i
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Ingredients
- 4 x 210 g aged Swiss beef ribeye steaks
- Fleur de sel
- Pepper
- 900 g parsnips, peeled and sliced
- 45 cl milk
- 80 g butter
- 3 garlic cloves, peeled and crushed
- 30 g local truffle
- 1 tbsp truffle oil
- Salt
- 1 shallot, finely chopped
- 1 garlic clove, pressed
- Butter for sautéing
- 120 g softened butter
- 10 g chopped marjoram
- 10 g chopped thyme
- 10 g chopped parsley
- 10 g chopped rosemary
- 1 tbs mustard
- 1 tsp raspberry vinegar
- 1 tsp pastis
- 1 tsp cognac
- 1 drop Tabasco
- A pinch of paprika
- A pinch of curry
- 1 tsp lemon juice
- ½ tsp Worcestershire sauce
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