I present a recipe inspired by his Alsatian with horseradish sauce and white radish. The contrast with the sweetness and tenderness of the meat and the strength and crunchy radishes offers a very interesting marriage. Ingredients for 4 people 4 steaks cut from a beef roast loin of beef 2 black radishes 1 bunch radishes 30g butter 300 ml chicken stock 300 ml veal stock 1 tablespoon horseradish, grated 1 small bunch chives Oil Extra virgin olive Guérande Salt Freshly ground pepper to 5 bays Peel the black radish, cut into thin slices, then fry in a pan with hot butter.
Let brown lightly on each side and add the chicken stock, bring to boil and let cook about ten minutes on low heat. Reduce the veal stock in a saucepan to give it consistency. Add the horseradish and cook 2 minutes. Let cool and adjust the seasoning, add the chives and set aside. Remove stems and wash the radishes and cut into thin julienne strips and fry in a skillet with hot olive oil.
Leave blondir slightly, then drain on paper towels, salt and pepper. Book. Enter nets tournedos in the same pan, leaving them brown on each side. Salt and pepper. Let the meat rest a few minutes covered with foil. Dressage In four plates, divided into slices of radish rose black, overcome a tournedos.
On top, sprinkle with the radishes and finish with 3 fried chives. All around, add a little horseradish sauce. Serve immediately!
Let brown lightly on each side and add the chicken stock, bring to boil and let cook about ten minutes on low heat. Reduce the veal stock in a saucepan to give it consistency. Add the horseradish and cook 2 minutes. Let cool and adjust the seasoning, add the chives and set aside. Remove stems and wash the radishes and cut into thin julienne strips and fry in a skillet with hot olive oil.
Leave blondir slightly, then drain on paper towels, salt and pepper. Book. Enter nets tournedos in the same pan, leaving them brown on each side. Salt and pepper. Let the meat rest a few minutes covered with foil. Dressage In four plates, divided into slices of radish rose black, overcome a tournedos.
On top, sprinkle with the radishes and finish with 3 fried chives. All around, add a little horseradish sauce. Serve immediately!
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