Pulled Beef Cheek Parmentier

Servings

2

Prep Time

2 hours

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Ingredients

150g Véritable pulled beef cheek
60ml Concentrated demi-glace sauce
5g Wild mushrooms, sautéed
180g Little Potato potatoes
100ml Brussels sprouts leaves
90g Buttered parsnip puree
1 Parmesan tile, julienned
1/2 tsp Tatsoi

Recipe Preparation

Reheat the pulled beef cheek to 60°C. Mash the oven-roasted potatoes with butter-flavoured oil and herbs. Place the potatoes in a tartar pan, add the sautéed wild mushrooms and then the pulled beef. Top with a mound of buttered parsnip purée and finish with a crown of pan-roasted Brussels sprouts.

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