A recipe from Melker ANDERSSON - Bocuse d'Argent 1995
Catégorie : Meat
Niveau : Novice
Temps de préparation : 60 minutes
Ingredients for 4 servings
Garnish and seasoning
Season the meat with salt and pepper. Sear over high heat browning lightly. Finish cooking in the oven at 130°C until the internal temperature is 54 °C.
Place the celeriac in the milk and add water to cover. Cook until tender. Drain and blend with the crème fraîche until it has a creamy consistency. Season to taste with champagne vinegar and salt.
Cook the celery sticks in mineral water in order to preserve their colour.
Marinate the celery sticks in a mixture of the parsley, thyme, mustard seeds and olive oil.
Noilly Prat Reduction
Bring the Noilly Prat to the boil and reduce it by half.
Place a slice of lardo on each steak. Brush with the same marinade as for the celery. On each plate, place a spoonful of the celeriac purée, a stick of celery and a venison steak. Drizzle with a few drops of passion fruit juice and the Noilly Prat reduction.