Rib steak and purée au gratin au Beaufort by Thiphaine Mollard

Europe1 .fr 17h27, 09 December 2023

Each week, a chef comes to offer one of his or her dishes at the Table des Bons Vivants and then shares his or her recipe with you. Thiphaine Mollard, from the restaurant Deux in Paris, invites you to make his version of the rib steak with a Beaufort purée au gratin. Success guaranteed!

Rib steak and purée au gratin with Beaufort cheese

Ingredients:

Meat

- an 800gr rib steak

- a few sprigs of rosemary

-butter

Puree

- 5 large potatoes

- 100gr milk

- 150gr butter

- 100g cream

- 50gr breadcrumbs

- 100gr of Beaufort cheese

Salad

-corn salad

- 200gr white vinegar

- 50gr olive oil

- 2 large pinches of Espelette pepper

- 3 garlic cloves

- 3 sprigs of thyme and bay leaf

Chimichurri Sauce

- 1/2 bunch parsley

- 1/2 bunch oregano

- 1 tablespoon sherry vinegar

- dash lemon juice

- 1/2 chives

- 1 shallot

- 1 large pinch of smoked Béarnais pepper

- 1 garlic clove

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Melt the butter and pour it into a bowl. Place the bowl in a larger container with a lid. Burn the rosemary in the container and cover. Repeat 3 times to obtain a smoked rosemary butter.

In a hot frying pan, sear the meat on both sides, add the smoked butter and baste the meat for a few minutes. Remove and let stand for a few minutes before cutting thin slices.

Peel and cook the potatoes in a large volume of salted water (cold water start). Mash the potatoes and add the melted milk-cream-butter mixture. Season. Mix the breadcrumbs with the Beaufort cheese. Place on top of the mashed potatoes and bake in the oven.

In a jar, pour the vinegar, oil and all the ingredients for the salad (except the lamb's lettuce). Let steep for at least a week. Season the salad with a little sherry vinegar, olive oil and fleur de sel.

Chop all the herbs. Chop the shallot and crush the garlic. Mix all the ingredients.