Beef ribs and pommes soufflées recipe
Ingredients
- 2 nice racks of beef, around 1 kg each
- 2kg of Agria potatoes
- 1 sprig of Rosemary
The Béarnaise sauce:
- 2 garlic cloves
- 4 egg yolks
- 125g butter
- 250ml white vinegar
- Coarse ground pepper
- 2 shallots
- 1 bunch of chervil and tarragon
- 10ml water
- 10ml white wine
Preparation
The beef:
Brown the beef ribs on all four sides.
Place in a tray with the rosemary and crushed garlic, then place in the oven for 3 hours to cook at 80°C (Gas Mark 2/3).
The pommes soufflées:
Cut the potatoes into even slices (around 3mm thick), place in a saucepan or in a deep, long-handled frying pan warmed to 120°C to 140°C, stirring continuously.
When the soufflé potatoes begin to swell, toss them into a deep fat fryer at 160°C/180°C.
Drain.
Put back in a hot fryer just before serving.
The Béarnaise sauce:
Make the reduction by combining the vinegar, finely chopped shallots, tarragon, chopped chervil and 2 teaspoons of coarse ground pepper.
Gently melt the butter.
Clarify the eggs, place the yolks in a round-bottomed mixing bowl with 10ml water and 10ml white wine.
Make the zabaglione in a bain-marie until the mixture forms a ribbon.
Add the butter.
Finish seasoning.
Add the tarragon and the finely chopped chervil.
Serve and enjoy among friends!
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.