John Myers
Contents
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Ingredients
Mashed potatoes:
- 300 g Potatoes
- 100 ml Cream
- 50 g Truffle butter
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
Iberico cheeks:
- 2 Pc. Ibérico pork cheek
- 50 g Clarified butter
- 500 ml Port wine
- 500 ml Red wine
- 5 Pc. Shallots
- 2 Pc. Garlic cloves
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 50 g Sugar
Red cabbage:
- 1 Pc. Fresh red cabbage
- 1 Pc. Apple
- 1 Pc. Onion
- 5 tbsp Applesauce
- 1 shot Red wine
- 1 shot Vinegar
- 1 pinch Pimento
- 2 Pc. Bay leaves
Venison fillet:
- 250 g Venison fillet
- 40 g Clarified butter
Flank steak:
- 200 g Snow peas
- 1 Pc. Lemon untreated
- 1 shot Olive oil
- 1 shot Vinegar
- Salt and pepper
- 200 g Wagyu flank steak
- Fleur de sel
Instructions
Mashed potatoes:
- Boil and mash potatoes. Then mix with the cream, truffle butter and the spices.
Iberico cheeks:
- Fry the cheeks in clarified butter, deglaze with port and red wine. Add shallots and garlic. Simmer on a low heat for two hours. Caramelize the sugar in a pan. Deglaze with the broth of the cheeks and reduce.
Red cabbage:
- Brown the red cabbage and then deglaze with a little red wine and vinegar. Add apple, onion and applesauce. Add a little allspice and bay leaves to refine and cook for a long time.
Venison fillet:
- Fry the deer fillet in clarified butter on all sides and place in the oven for 10 minutes at 110 degrees.
Flank steak:
- Sear the Wagyu Flank and place in the oven at 100 degrees for 20 minutes.
- Cut the sugar snap peas raw, mix with oil, vinegar and spices. Rub lemon zest over it, carve the flank steak and place on the salad.
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 9.5gProtein: 3gFat: 8.7g
