Beef entrecote with parsnip, morel jus and herb coulis

Name: Beef entrecote with parsnip, morel jus and herb coulis
Ingredients: 1 Red wine; morels (fresh or dried); 3 veal jus sous-vide; 200 g Parsley; 1 Cream; 150 g Ice cubes; 50 g Tarragon; 2 beef entrecotes; Spring onion; Salt; Gelespessa; fried parsnip pieces; 50 g Chives; 1 kg parsnip purée sous-vide

Beef entrecote from the distinctive Canadian Heritage Angus cattle with parsnip, morel jus, and an herb coulis.

Ingredients

1Red wine

morels (fresh or dried)

3veal jus sous-vide

1Cream

2beef entrecotes

1kgparsnip purée sous-vide

200gParsley

150gIce cubes

50gTarragon

Salt

Gelespessa

50gChives

Spring onion

fried parsnip pieces

Preparation

Pan-fry the beef entrecotes and let rest for at least 10 minutes.
Deglaze the pan with the veal jus and add the cream and fresh morels, letting the mixture reduce slightly. If using dried morels, soak them in red wine before adding.
Warm the parsnip purée and fill a piping bag.

Blend the parsley, tarragon, and chives with the ice cubes until fine.
Pour through a sieve.
Season with salt and slightly thicken with gelespessa.

Pipe the parsnip purée onto the plate.
Slice the entrecote and place between the purée.
Spoon the morel jus around the entrecote.
Just before serving, spoon the herb coulis onto the plate.
Garnish with a few pieces of fried parsnip (cut brunoise) and spring onion around the dish.