John Myers
Contents
show
Ingredients
- 1,5 kg Rib Eye (Dry Age)
- 100 g Dried morels
- 30 ml Whiskey
- 250 g Butter
- 1 kg Floury potatoes
- 250 g Shallots
- 500 ml Beef stock
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 1 pinch Sugar
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- Marjoram
- 1 shot Olive oil
- 2 Pc. Garlic cloves
- Incense wood
- 1 shot Milk
Instructions
- Seal the meat with the herbs, garlic, pepper and olive oil in a vacuum bag and cook in the Sous Vide device at 56 degrees for 6.5 hours.
- Peel the potatoes, season with salt and cook until cooked. Soak the morels in water.
- Dice a shallot and sauté in butter, caramelize 2 tablespoons of sugar in it and deglaze with whiskey, flambé briefly and fill up with the beef stock. Let the whole thing reduce several times and fill up with stock again. Cut the remaining shallots into strips and fry them in butter until golden brown.
- Drain the morels, wash again and sauté in butter with garlic and shallots. Cook the morels for approx. 20 minutes until soft and season with salt, pepper and marjoram. When the reduction is creamy, add a little to the morels and season to taste.
- Mash the potatoes with butter, then mix with milk, nutmeg and shallots and season to taste.
- Remove the meat from the vacuum bag, fry it all over in a hot pan and place in the smoker for 15 minutes at 100 degrees. Then cut the meat into 8 mm thin slices, serve with the mash, the morels and the reduction.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 4.9gProtein: 10.3gFat: 9.8g
