recette, facile, boeuf, onglet, bourbon, chanterelles
1 hour 30 minutes • 2 servings

BEEF ONGLET, CHANTERELLE / BOURBON SAUCE AND SQUASH PUREE

Discover our Beef Tab with Bourbon Chanterelle Sauce & Firebarns Squash Puree. Beef steak is served with creamy butternut squash puree, enhanced with our Firebarns Original hot sauce. Chanterelles sautéed in bourbon and beef broth add depth of flavor. A spicy and refined dish, garnished with microgreens for a touch of freshness.

Ingredients

  • 400 g of beef steak
  • 1 butternut squash
  • 2 tbsp. butter soup
  • 1/2 cup of milk
  • 1 C. at the table ofOriginal Hot Sauce
  • 1 French shallot finely chopped
  • 1/2 cup chanterelles
  • 1/2 cup bourbon
  • 1 cup beef broth
  • 2 tbsp. tablespoon of flour
  • 2 tbsp. tablespoon of butter
  • 1/2 cut into thin strips
  • 1/2 cup flour
  • 1 C. teaspoon cayenne powder
  • 1 C. teaspoon smoked paprika
  • Microgreens for serving

Preparation

  1. Cut the squash in half lengthwise. Brush with olive oil, salt and pepper and place on the BBQ for indirect cooking for about 1 hour.
  2. In a saucepan over high heat, brown the mushrooms and shallot with the olive oil for 2 to 3 minutes. Deglaze with the bourbon and add the beef broth. Add the flour and simmer for about 5 to 10 minutes. Add 2 tbsp. tablespoon of butter, mix well and remove from heat.
  3. 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 the onions become crispy. Place on absorbent paper after frying.
  4. In a food processor, add the squash flesh, 2 tbsp. tablespoons of butter, milk and Firebarns original. Season with salt and pepper and blend until smooth and creamy.
  5. On the BBQ, cook the beef until desired doneness. Leave to rest for 10 minutes before cutting the piece.
  6. Serve the beef steak with the mash, sauce and sprinkle with the fried onions.

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