INGREDIENTS
- For 4 individuals.
- For the large steak:
- – 1 kg large steak
- For the celeriac puree:
- – 500 g of celery and turnip.
- – 75 g of butter.
- – 50 cc of milk (approx.).
- For the sesame sauce:
- – 100 g of black sesame.
- – 40 cc of soy sauce.
- – 40 cc of balsamic.
- – 120 cc of additional virgin olive oil.
- For the artichokes:
- – 8 alcauciles.
- For the bagna cauda sauce:
- – 4 anchovy fillets.
- – 2 cloves of garlic.
- – 1 small bunch of thyme.
- – 300 cc of cream.
- – 10 g of potato.
- – 20 cc of olive oil.
Anchovy steak, sesame sauce, mashed turnips and artichokes… an incredible dish to take pleasure in at house! I adopted the step-by-step beneath
PROCEDURE:
1. For the meat: Seal the meat on all sides after which cook dinner gently within the oven
2. For the turnip puree: Minimize the turnip into 1.5cm diameter cubes. In a rondeau-type pot, place the butter and as soon as the butter has melted, however has no coloration, we’ll add the turnip cubes, add a little bit salt and let it cook dinner, lined, over a really low warmth till we get hold of a compote. If the turnip is sticking a little bit on the backside of the pot, add a little bit milk. It’s important that the turnip doesn’t tackle coloration for the reason that puree ought to be white.
3. As soon as the turnip is cooked, move it by means of a blender-type processor, including the milk as obligatory to acquire a really fantastic and creamy puree. Alter salt and maintain heat.
4. For the sesame sauce: Crush the black sesame a little bit in a mortar, then add the soy sauce and balsamic.
5. Then emulsify every thing with the olive oil like a traditional French dressing.
6. For the artichokes: Clear the small artichokes and place them, as we clear them, in water with ascorbic acid or lemon juice to guard them from oxidation and thus protect their gentle inexperienced coloration.
7. Relying on the dimensions of the artichokes, we’ll minimize them into 4 or 6 items after which gently brown them in a pan with a little bit olive oil.
8. As soon as cooked, put aside and maintain heat.
9. For the bagna cauda sauce: In a pot, warmth the oil and cook dinner the garlic, being cautious to not burn it. Add the anchovies, combine a little bit and add the cream and potato. Cook dinner till the potato is cooked. Go by means of a sieve till you get hold of a really clean cream. Reserve sizzling.
10. Plating: On a tray, place the turnip puree, the meat on prime, the artichokes on the aspect and end with a little bit sesame sauce.
