Veal tenderloin with oxtail croquette and fois gras
Surrender to the intensity and sophistication of this culinary creation, where oxtail, foie gras, and Taylor’s LBV Port wine come together in perfect harmony. Discover a recipe that transforms tradition into contemporary elegance.
Ingredients:
Ingredients for 4 pax
Fresh oxtail - 0.700kg
Veal loin - 1.5kg
Dried garlic in bulk - 0.02kg
Fresh rosemary . 0.005kg
Grated celery - 0.100kg
Bulk leek - 0.150kg
Bulk carrot - 0.080kg
Pepper - 0.005kg
Smoked paprika - 0.005kg
Bomb rice 0.150kg
Red pepper - 0.100kg
Chicken breast- 0.030kg
Foie gras - 0.120kg
Valesse cream - 1L
Shallots - 0, 100kg
Olive oil - 0,200 L
Sprouts - 0,100kg
Pork airbag - 0,010kg
Potato starch - 0,010kg
Onion -0,100kg
Bay - 0,002kg
Thyme - 0,005kg
Unsalted butter - 0,010kg
Taylor's LBV - 20 cl
Red wine - 2 bottles
Preparation method:
Oxtail:
Cut the oxtail and remove any excess fat. Sear the meat and season with red wine and Taylor’s LBV, salt, garlic, red pepper, carrot, celery, paprika, onion, and bay leaf.
In a LAVA pan, heat the olive oil, add the chopped onion and let it sauté. Add the oxtail with its seasonings and let it braise until the meat is tender. Remove, shred the meat, and strain the sauce through a chinois. Reserve the sauce for the risotto.
Foie gras paste:
In a pan, add olive oil and sliced shallots. Add the chicken breast cut into regular pieces, deglaze with Taylor’s LBV and add the cream. Let it cook, season, and add the previously seared foie gras. Blend everything and chill in the refrigerator until set.
Trim and cook the turnip greens in salted water.
Oxtail croquette:
Prepare a roux in a pan and loosen it with milk and the reserved oxtail sauce. Add the shredded meat, mix well and shape into croquettes. Coat in flour, egg, and panko twice. Fry just before serving.
Open the risotto with the oxtail sauce and keep it reserved.
Trim the veal, roll it in cling film and refrigerate until it holds its shape.
Sear the pork airbag and reserve for plating.
Turnip green powder:
Dry the turnip greens in the microwave and blend until a fine powder is obtained.
At the moment of serving: Sear the veal and finish in the oven until medium-rare. Portion it. Fry the croquette, reheat the risotto, glaze the turnip greens with a bit of lemon, and plate according to the desired presentation.
