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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

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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

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