TALL LOIN OF BROWN BEEF WITH MARROW EMULSION, PUREE OF APRICOTS AND POTATO

CAN OF SEGUREÑO LAMB SHOULDER, STUFFED WITH SWEETBREADS AND ROASTED PUMPKIN
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EASTERN´S MOUNTAINS EXTRA VIRGIN OLIVE OIL
17 de November de 2022

Ingredients:

· 500 gr of Entrecote of high loin of Morucha calf matured
· Salt flakes
· 1Kg Femur bones of beef cut lengthwise
· 1 egg yolk
· 150 ml of chestnut honey Al-Andalus delicatessen
· 1 micromezclum tray
· 200 g of apricot dried apricots
· 100 ml EVOO
· Salt and ground black pepper
· Pure Chili Sauce from Sierra Nevada sauces
· 200 g of sugar
· 100 g mashed potatoes

lomoalto

Escuela de Hostelería La Inmaculada

 

PREPARATION

Step 1: Let the bones bleed, immersing them in cold water overnight, then season and cook in a covered pot with little water, without covering them, remove the bones and with the help of a spoon remove the marrow inside and reserve until cold, put in the Thermomix and crush, together with the yolk, add a teaspoon of chili sauce and honey, rectify the flavor and reserve until plating in a soft water bath at 50ºC

Step 2: Cook the dried apricots for 15 minutes, together with the sugar and 150 ml of water, blend well and reserve

Step 3: Make the potato puree and reserve

Step 4: Place the entrecote on a charcoal grill, cook for 3 to 4 min on each side, depending on the thickness of the entrecote and carve

 

PLATING

• Make a drawing with the dried apricot cream, pour inside part of the marrow sauce

• Place the carved entrecote on top, season with the flaked salt and sprinkle on top with a little EVOO

• Place with the help of a sleeve a few points of hot potato puree

• Finish decorating with the micromezclum

 

PAIRING

Name of the wine: Memento 2010
Name of the winery: Bodegas Pago de Almaraes
Town: Benalúa de Guadix
Type of wine: Red
Grape: Tempranillo, C. Sauvignon and Syrah.
Vintage: 2010

Geoparque RECIPES