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A great meal is announced with this prime rib and its original parsnip fries.
Ingredients for 4 persons :
- 1 prime rib (1 kg)
- 4 bigparsnip
- 250 g unsalted butter
- 1 onion
- 1 carrot
- A bay leaf
- Pinch of icing sugar
- 100 g semi-salted butter
- 50 cl of red wine (faugères, fitou, corbières)
- 1 twig of thyme
- Salt pepper
Rib of beef, scarlet sauce and parsnip fries
Make a clarified butter:
- Melt the soft butter in a double boiler.
- Let stand 20 minutes and remove the scum on the surface.
- Filter the butter through a fine sieve, pour into a container, making sure to leave the whey (whitish deposit) at the bottom of the pan.
For the scarlet sauce:
Peel, wash and chop the onion.
Peel, wash and cut the carrot into small cubes.
Pour the wine into a saucepan, add the onion, carrot, thyme, bay leaf and sugar. Bring to a boil and evaporate the liquid by half.
Filter through a fine strainer. At the last moment, reheat over medium heat and incorporate the very cold semi-salted butter cut into pieces beforehand. Season.
Preheat the oven to 210 ° C (th.7)
Place the rib at room temperature one hour before cooking. Place it on the oven rack, cook for about 10 minutes on each side.
Heat the clarified butter in a saucepan.
Peel, wash and cut the parsnips into fries, immerse them in clarified butter, cook for 4 to 6 minutes. Remove with a skimmer and drain on paper towels. Salt.
Cut the prime rib into four pieces.
Serve with parsnip fries and a bead of scarlet sauce.
Thanks to their original taste, parsnip fries favorably replace traditional potato fries.
Recipe : T. Bryone - Photo : C. Herlédan