Julien Poisot’s Local Matured Entrecote

Julien Poisot’s Local Matured Entrecote

www.four-magazine.com

Succulent beef served alongside swiss chard ‘bonbons’ filled with marrowbone, truffled dauphine potatoes and a lightly smoked vine stem jus - decadent and delicious! Chef Julien Poisot gives us...

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  • hotels & travel
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Ingredients

  • Matured entrecote cutoffs
  • 600g beef stock
  • 20cl vine stems
  • 100g potato pulp
  • 10g butter
  • 1 egg yolk
  • 25g Milk
  • 15g butter
  • 12g flour
  • 1 yolk
  • 12g truffle purée
  • 4 leaves swiss chard
  • 2 marrow bones
  • 1 spoon mustard
  • 1 bunch of tarragon
  • 25g confit shallots

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