Txohitxu Culture beef by Tim Boury - Restaurant Boury *
4 persons | Beef | Meat | Main dish
Preparation
- Let the meat come up to temperature
- Let it cook gently and color on the YAKINIKU
- Preserve the shallots in goose fat and fry them on the grill
- Roast the potatoes in aluminum foil with thyme, rosemary and garlic
- Peel the green asparagus and roast them on the grill
- Heat up the sour cream and mix it with the wild garlic oil
Ingredients
- 600 grams 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 tablespoons of sour cream
YAKINIKU setup
- A nice charcoal fire, about 180 degrees
