Txohitxu Culture beef by Tim Boury - Restaurant Boury *
4 persons | Beef | Meat | Main dish
Preparation
First let the meat get to temperature. Then gently cook and colour the meat on the YAKINIKU®. Chop the shallots in goose fat and fry them on the grill. Roast the potatoes in aluminium foil with thyme, rosemary and garlic. Peel the green asparagus and roast them on the grill. Warm the sour cream and mix it with the wild garlic oil.
Back toIngredients
- 600 gr of txogitxu beef
- 12 green asparagus
- 2dl wild garlic oil
- 24 noirmoutier potatoes
- 12 dried wild garlic leaves
- 8 shallots
- sprig of thyme
- sprig of rosemary
- 4 cloves of garlic
- 4 tbsp of sour cream
Requirements
- coal fire of approx. 180 °C
