John Myers
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Beef Flank Steak, Truffled Potato-celery Puree and Glazed Carrots
The perfect beef flank steak, truffled potato-celery puree and glazed carrots recipe with a picture and simple step-by-step instructions.
- 1 kg Us beef flank steak
- Coarse sea salt
- Long pepper
- 4 tbsp Soy sauce
- 3 tbsp Sake
- 3 tbsp Mirin (sweet rice wine)
- 1 tbsp Sugar
- 1 tbsp Honey
- 1 pinch Salt
- 1 tbsp Lime juice
- 1 tbsp Sesame oil
- 1 Pc. Garlic clove pressed
- 300 g Potatoes
- 400 g Celeriac fresh
- 30 g Butter
- 250 ml Milk
- Salt and pepper
- Nutmeg
- 2 tbsp Truffle oil white
- 300 g Baby carrots
- 20 g Soft butter
- Sugar
- 125 ml Vegetable stock
- Salt
steak
- Halve the steak and sear it on both sides and cook medium-rare in the oven at 80 degrees for 45 minutes. Cut into strips and sprinkle with the salt and pepper mixture prepared in a mortar.
- Mix all the ingredients for the sauce, bring to the boil and finally reduce.
puree
- Peel the potato and celery and cut into small cubes. Put in a saucepan with boiling salted water and simmer for about 20 minutes. Take out and press through a potato press. Mix in butter, milk and truffle oil with a whisk and season. Garnish with fresh truffle if you like.
Carrots
- To glaze the carrots, heat the butter with sugar and salt in a saucepan. Sweat the carrots in it while turning. Then pour in the stock and cook over low heat with an open saucepan until the liquid has evaporated and the vegetables are shiny.
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