Txogitxu Culture beef by Tim Boury - Restaurant Boury ***

4 persons | Kamado, Beef | Meat | Main dish

Preparation

• Next, take your piece of txogitxu beef and let it come to room temperature. 

• Next, place the meat on the grid and let it cook and colour gently. 

• Finely dice the shallots and then fry them in the goose fat and then fry them briefly on the Teppanyaki plate. 

• Now you can start roasting your potatoes. Take a piece of aluminium foil, place your potato in it with some thyme, rosemary and garlic. Place these on the grid and close the Kamado. 

• Next, peel the green asparagus and roast it on the grill. 

• The last step is to heat the sour cream and mix it with the badger garlic oil. Then you can prepare the plate, cut the meat into pieces, place the potatoes and asparagus on the plate and garnish with the badger garlic oil/sour cream sauce and candied shallots. 

• Enjoy your meal!

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