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recette, facile, boeuf, onglet, bourbon, chanterelles

BEEF ONGLET, CHANTERELLE / BOURBON SAUCE AND SQUASH PUREE

Ingredients:

400g beef miter

1 butternut squash

-2 tbsp. butter

-1/2 cup of milk

-1 tbsp of Firebarns Original

-1 French shallot, finely chopped

-1/2 cup chanterelles

-1/2 cup bourbon

-1 cup beef broth

-2 tbsp. flour

-2 tbsp. butter

-1/2 cut into thin strips

-1/2 cup flour

-1 tsp. cayenne powder

-1 tsp. smoked paprika

Micro pods to serve.

Preparation:

Cut the squash in half lengthwise. Brush with olive oil, season with salt and pepper and place on the BBQ to cook indirectly for about 1 hour.

In a saucepan over high heat, sauté the mushrooms and shallot with the olive oil for 2 to 3 minutes. Deglaze with the bourbon and add the beef broth. Add flour and simmer for about 5-10 minutes. Add 2 tablespoons of butter, mix well and remove from heat.

Mix flour, paprika and cayenne powder. Dip the onion strips and mix well so that the onions are well coated with flour. Fry in oil at 375F until onions are crispy. Remove to paper towels after frying.

In a food processor, add squash flesh, 2 tbsp butter, milk and Firebarns original. Add salt and pepper and blend until smooth and creamy.

On the BBQ, cook the beef until desired doneness. Let stand for 10 minutes before carving.

Serve the steak with the mashed potatoes and sauce and sprinkle with the fried onions.

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