Julien Poisot’s Local Matured Entrecote
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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Cooking tools:
- Piping bag
- Fine-mesh sieve
- Baster
- Kitchen scale
- Silicone baking mat
- Freezer
- Chef's knife
- Cutting board
- Stove
- Stockpot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Colander
- Kitchen towel
- Pot
- Ladle
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
- Salt, pepper, nutmeg
- 4 leaves swiss chard
- 2 marrow bones
- 1 spoon mustard
- 1 bunch of tarragon
- 25g confit shallots
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