Recipes
Peel and finely chop the shallots.
Pour the vinegar and white wine into a saucepan and add the chopped peppercorns and leaves of one tarragon sprig. Add the shallots. Bring to the boil and reduce to almost dry.
Whip the Sublime cream until mousse-like/peaks form and curl well over when the beater is lifted.
Slowly add the reduction, the chervil and remaining tarragon to the cream. Combine.
For festive meals, the béarnaise reduction can be replaced with: - curry - wholegrain mustard - olive tapenade - dried tomatoes The advantages of Sublime Cream with Mascarpone in this recipe: - Exceptionally light sauce - Airy texture of the sauce thanks to the whipped cream - Easy to make sauce
Slice the unpeeled, washed, potatoes lengthways.
Cook over a low heat for 10 to 15 mn with the butter, oil and unpeeled garlic clove.
Wash the parsley, remove the leaves and chop.
Remove from the heat and add the chopped parsley.
Arrange the roast-beef slices on a wooden board. Season with fine “fleur de sel” sea salt, pepper and a little tarragon.
Add the sautéed potatoes.
Pour the béarnaise-style Sublime sauce into a sauce boat.
This recipe can be used with: - sliced leg of lamb - different cuts of beef (entrecôte, fillet, bavette (flank), hanger steak) - grilled fish (salmon) - chicken escalopes
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
