During these festivals, great Limousin chefs reinvent our traditional recipes. Potato pâté, stuffed cabbage, hotpot, flognarde … Today, a beef dish reviewed and corrected by the famous cook installed in Haute-Vienne, Anne Alassane.
The Limousine is a rustic breed of cattle with taste qualities proven. In our countryside, the inhabitants mainly consumed small pieces of beef.
“We weren’t very rich. Buyers and butchers took more easily the pieces from the back, the pieces left before were sold off. However, this meat deserves our full attention. When you know how to cook it, it will give the best of itself, a very good softness. It’s a meat excellent for making all those stews.” Régine-Rossi Lagorce, culinary columnist at France Bleu Limousin.
Our Limousin beef is, for this recipe, revisited “à l’anglaise” by the chef living in Haute-Vienne, Anne Alassane.
Beef Wellington (for 4 people)
- 1 beef fillet of 1 kg
- 1 foie gras of 100 g
- 600 g of chestnuts
- 1 egg yolk
- 40g butter
- 1 puff pastry
- 1 sweet potato
- Crème fraîche, meat juice
- Amaranth seeds
Festive dishes: Limousin beef revisited by Anne Alassane
- Make brown each side of the roast in the pan
- Place a layer of chestnuts prepared on puff pastry
- Cut a few pieces of foie gras half-cooked on chestnuts
- Salt, pepper
- Roll the roast in the batter, pinch at the ends
- Dilute an egg yolk with a little cold water and brush the dough
- Decorate the roast with a few strips of dough
- Sprinkle over the roast some amaranth seeds or poppy
- Place in the oven 20 ‘at 200 °
- With the remaining chestnuts and the crème fraîche, to mash
- Make chips with sweet potato
Prepare a meat juice to put on the plate with the mash, crisps and a slice of roast at the time of training. Enjoy your meal !
Find other gourmet ideas from Nouvelle-Aquitaine on this map
Continue reading on these topics