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New Yorkese

Recipe for 10 people

Main course Meat Cauliflower
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Ingredients

For 10 servings

Steak

1200 g rump cap/picanha

Dill oil

50 g dill

100 ml sunflower oil

Cauliflower cream

100 ml poultry stock

50 ml Debic Culinaire Original

100 g cauliflower

Gherkin emulsion

100 ml Debic Culinaire Original

50 g creme fraiche

25 g white borscht

100 g naturally fermented pickles

50 g pickle brine

1 g Bombay spices

250 g Debic Traditional Butter

Roasted cauliflower

1 cauliflower head

50 ml olive oil

10 g salt

Miso cucumber

3 mini cucumbers

100 ml pickle brine

10 g white miso

Garnish

50 dill tops

Enoki mushrooms

Debic products used

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Debic Traditional Butter 10KG

  • Made from fresh dairy cream. For cooking & pastry.
  • For a wide variety of applications, both in horeca and bakery applications.
  • With the natural and authentic flavor of butter in all its preparations.

Preparation

Methode New Yorkese

Clean the rump cap and score the fat side crosswise.

Leave it to reach room temperature and roast to a core temperature of 54 ˚C.

Blanch the dill and pat it dry.

Freeze in Pacojet beakers together with the sunflower oil and spin 5 times.

Pass through a fine sieve and store in a spray bottle.

For the cauliflower cream, blend the cauliflower together with the poultry stock in the thermo blender at 90 ˚C for 45 minutes.

Add the Debic Culinaire Original cooking cream.

Allow to cool to room temperature and freeze until firm enough to invert.

For the emulsion, heat a tablespoon of butter and add the Bombay spices.

Heat briefly and add the borscht and the Debic Culinaire Original cooking cream.

Reduce over high heat for 2 minutes.

Add the pickles and the brine and chop fine in the blender.

Pass through a fine sieve and emulsify with the butter.

Clean the cauliflower head and slice a bit off the bottom so that it will stand up straight in the oven.

Rub with salt and olive oil and roast at 210 ˚C for 20 to 30 minutes until done.

Poke a few holes in the mini cucumber with a needle and mix with the pickle brine and the white miso.

Transfer to a vacuum bag, place the bag in the chamber sealer and run 5 full cycles to infuse the marinade.

Leave to marinate for 3 hours and slice into thin slices.

Finishing touch

Arrange the emulsion on the plates.

Place the cauliflower cream next to it.

Finish the dish with the roasted cauliflower, Enoki mushrooms, cucumber and dill tops.

Place the meat on the plates and drizzle some dill oil around.

Recipe tags Main course Meat Cauliflower Dinner Evening Tom van Meulenbrouck Cream MousseChocolat
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