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Picanha steak & onion

This dish was made by Restaurant Kosie in Enschede and is suitable for 10 people.

Ingredients

25gFlour
Pepper and salt
100mlMilk
1banana shallot

100mlChicken stock
Salt
30peeled baby onions
1sprig of fresh thyme
15gUnsalted butter
5gbrown sugar
50mlWhite wine

2.5kgboneless shank
1bottle of red wine
1units.itemslarge carrot
3units.itemscelery stalk
Salt
1garlic bulb
Vegetable oil
50gUnsalted butter
1.5lbeef bouillon
2lChicken stock

1Egg
1kgbraised beef shank
10sheets of brick pastry

Salt
1kgpeeled turnips
100mlRed wine
25gButter
250mlChicken stock
500mlbeef bouillon
100mlPort
10gSugar

Pepper and salt
2Garlic cloves
1picanha
50gButter
50mlrapeseed oil
1Sprig of thyme

Pepper and salt
150gclean chanterelles, stems brushed and trimmed
10mlroasted garlic oil

200gonions, peeled and finely chopped
Salt
Sherry vinegar
150mlchicken stock, boiling hot
100gUnsalted butter
200gshallots, peeled and finely chopped

Salt
Lemon
Olive oil
Pepper
250gwashed baby spinach

Preparation

  1. Slice the shallot into fine rings. Let them steep in the milk, coat them with flour, and fry for 2 minutes at 175°C.
  2. Drain on kitchen paper.
  3. Season lightly with pepper and salt.

  1. Melt the butter in a small pan. Add the peeled onions and gently cook them until golden brown.
  2. Add the sugar, shake the pan so the onions are coated all over with butter and sugar, and let them caramelize.
  3. Add the white wine and reduce to a glaze.
  4. Add the chicken stock and a pinch of salt and simmer the onions until they are cooked and glazed and the stock has reduced by two-thirds. 

  1. Remove the membrane and tendons from the shank. Cut the meat into 5-centimeter pieces. Place it with the red wine in a large dish and let it stand for 24 hours. Drain the meat and place it on a kitchen towel to remove excess moisture. Reserve the wine for later use.
  2. Peel and dice the vegetables into 3-centimeter cubes. Cut the garlic bulb in half.
  3. Season the meat well with salt and sear it in vegetable oil in a very hot pan until dark brown on all sides. Transfer the meat to a suitable roasting pan. Deglaze the pan with some water and add this to the meat.
  4. Melt the butter in the pan, cook the vegetables until golden brown, and add them to the meat.
  5. Add the red wine to the roasting pan and reduce to a glaze. 

  1. Place a sheet of brick pastry on a dry work surface.
  2. Place about 100 grams of the shank mixture along one end of the pastry.
  3. Fold the end and then the sides of the pastry sheet over and roll it up like a cigar. 

  1. Marinate the turnips overnight in the port and wine. Drain and reserve the liquid.
  2. Sauté the turnips for 2 minutes in butter with a pinch of salt.
  3. Add the wine mixture and reduce to a glaze.
  4. Add the stocks and the sugar and cover with a paper lid.
  5. Simmer the turnips gently for 25 minutes until shiny and tender. Season to taste.

  1. Remove the meat from the refrigerator at least 30 minutes before preparation.
  2. Preheat the oven to 165°C. 

  1. Heat a cast iron pan, add the oil, and sauté the chanterelles for 2 minutes until evenly browned.
  2. Season well and drain on kitchen paper.

  1. Gently sauté the shallots and onions in butter for 15 minutes until translucent.
  2. Add a tablespoon of water, cover with parchment paper.
  3. Then cook for another 20 minutes on low heat until completely soft.
  4. Add the hot chicken stock and let simmer for 5 minutes.
  5. Transfer the contents of the pan to a blender and blend to a smooth purée.
  6. Season to taste with salt and some sherry vinegar.

  1. Sauté the spinach in the oil. 

  1. Spread a spoonful of shallot purée from the center of the plate. Place a spoonful of spinach on top.
  2. Place the turnip, glazed onions, and chanterelles on the spinach.
  3. Cut a nice piece of the Picanha, season with Maldon, freshly ground pepper, and place on the plate.
  4. Place the Pastilla at the top of the plate and sprinkle the crispy shallot rings over the dish.