Elle & Vire Recipes
For
10 pieces
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To prepare this dish

Ingredient list
BEEF
3 beef rib steaks, each weighing approximately 1kg
fleur de sel
ground black pepper
SMOKED CREAM
200 g Soft style cream cheese
200 g Excellence cooking cream 35% fat
100 g potatoes
Sawdust
salt
ground black pepper
MORELS
200 g fresh morel mushrooms
50 g dried morels
50 g shallots
50 g butter
100 g vin jaune
salt
ground black pepper
CAPER AND SPLIT PEA CONDIMENT
15 g Soft style cream cheese
100 g vinegar-packed capers
100 g split peas
salt
ASSEMBLY
packet Enoki mushrooms
Coriander sprouts
fleur de sel
ground black pepper
Elle & Vire products used

The recipe,
step by step

  1. 1

    BEEF

    Trim the rib steaks. 
  2. 2

    SMOKED CREAM

    Cook the potatoes with their skins on in salted water.

    Place them in a smoker with the sawdust and smoke them for 30 minutes to 1 hour, depending on their size. When they are hot, peel them and work through a food mill or fine sieve.

    Set aside in the refrigerator. In a saucepan, bring the cream and cream cheese to the boil, then add 70g of smoked potato. Combine well and blend with a hand mixer.

    Adjust the seasoning and keep warm.

  3. 3

    MORELS

    Rehydrate the dried morels in warm water for approximately 30 minutes.

    Drain, reserving the soaking liquid. Clean the feet of the fresh morels, and wash them under running water using a brush.

    Let them dry well on a tea towel.

    Peel and thinly slice the shallots. Melt the butter in a saucepan, add the shallots and sweat until translucent. Add the dried and fresh morels and moisten with the vin jaune and the mushroom soaking liquid. Season with salt and pepper and cook 15 to 20 minutes.

    Remove the morels and reduce the jus to a glaze then add the morels and coat them with the reduction. Keep warm. 

  4. 4

    CAPER AND SPLIT PEA CONDIMENT

    Soak the split peas the day before.

    Blend the capers using a hand mixer then transfer them to a Pacojet beaker.

    Freeze and pacotize 3 times. Drain and rinse the split peas and cook them in salted water.

    Drain and blend to a puree. In a mixing bowl, combine 60g of caper puree,120g of split pea puree and 15g of cream cheese. Adjust the seasoning.

  5. 5

    ASSEMBLY

    Season and roast the beef rib steaks to the desired doneness.

    Plate the dish, starting with the smoked cream, meat, morels, caper and split pea condiment.


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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.

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