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Paté of Joviander hind shank and low & slow cooked thick sirloin

This recipe was created by Ruben van Zanten, chef at Restaurant ‘t Havenmantsje and member of Culinary Team The Netherlands.

Ingredients

225gJoviander hind shank
225gbeef fat
225gDuck liver
2gground pepper
14gColorozo salt
1units.itemsEgg
75gShallot
2units.itemsGarlic cloves
1Rosemary
1Thyme
Cognac
Katenspek (Dutch smoked bacon)

Joviander striploin
1lWater
20gparsley powder
40gColorozo salt
Transglutaminase

daikon
Sweet and sour

1units.itemsCauliflower
2units.itemsShallots
2units.itemsmace
2units.itemsbay leaves
1units.itemsGarlic clove
100gButter
100gWhite wine
150gCream
lemon zest and juice
Salt
Pepper

Flammes frites
Salt
Onion powder

100ghazelnuts
Sweet and sour

bone marrow from Joviander hind shank
Veal jus

Preparation

  1. Make sure the meat is well chilled.
  2. Finely chop the shallot, garlic, spices and sauté them.
  3. Deglaze with the cognac and let it cool.
  4. Mix the egg and colorozo salt into the mixture and chill.
  5. Now grind the duck liver, fat, and finally the hind shank through the meat grinder.
  6. Mix everything well, lay the slices of smoked bacon in the pâté mold and fill the mixture into the tunnel.
  7. Cook the pâté at 85˚C with 70% steam to a core of 68˚C.
  8. Chill for at least 24 hours.

  1. For the brine, mix the water with the salt.
  2. Cut the thick sirloin into nice equal strips.
  3. Brine the thick sirloin for 1 hour.
  4. After brining, pat the sirloin dry and sprinkle with transglutaminase and parsley powder.
  5. Roll the sirloin tightly in plastic and cook at 80°C to a core temperature of 48°C.

  1. Cut the daikon into equal strips so you can roll a nice barrel shape.
  2. Vacuum the daikon with the cold sweet and sour.

  1. Sauté everything and gradually add the butter. Sauté well.
  2. Deglaze with the white wine and cream.
  3. Let this simmer gently.
  4. Add the lemon zest and juice last.
  5. Blend in the thermoblender and season with salt and pepper to taste.

  1. Fry the flammes frites at 180°C until crispy.
  2. Sprinkle with some salt and onion powder.

  1. Roast the hazelnuts in the oven until golden brown.
  2. Vacuum with sweet and sour.

  1. Cook the bone marrow at 150˚C for 10 minutes.
  2. Let the bone marrow cool down and cut it into fine brunoise.
  3. Mix this à la minute with the jus.