Aphrodisiac Valentine's Day steak
It's Valentine's Day! And what could be better than enjoying an excellent filet steak by candlelight with your sweetheart?
Ingredients for two people:
| 2 pieces | Wagyu filet steaks |
|
150g 150g |
floury potatoes small finger carrots |
| 150 g | white celery |
| 0.3 l | cream |
| 50 g | butter |
| 1 tsp. | crushed Tasmanian pepper |
| 1 pinch | Guérandé salt , sugar, parsley |
Preparation:
- Remove the fillets from the vacuum bag 20 minutes before cooking. Season both steaks with Guerrande salt, let them rest briefly, and sear them over high heat until they have a nice crust on both sides. Then top with a crushed garlic clove and a sprig of rosemary and let them cook for about 6 minutes at 80°C (175°F) using convection.
- Before serving, warm the truffle ice cream and pour it over the dish.
- For the purée, slowly cook the peeled potato and celery cubes in well-salted water, then drain. Heat the cream and butter, then press the potatoes and celery through a fine ricer and mix well. Do not let it boil again, otherwise the purée will become sticky.
- Wash the baby carrots thoroughly and blanch them in salted water. Caramelize sugar with a little butter, toss the carrots in it, and season with parsley and Kreutzer's spices.
