Belgian Blue Beef Spanish-style (pea flan)
| Preparation: | 50 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Émission Les Chefs |
Recipe ingredients
- Pea flan
- 10 oz. (300 mL) puréed green peas
- 7 oz. (200 mL) whipping cream, 35% m.f.
- 3 eggs
- Pea garnish
- 3½ oz. (100 g) green peas, cooked and cooled
- 6 mint leaves, minced
- 2 Tbsp. (30 mL) extra virgin olive oil
- 1 lemon, juiced
- Stew
- 5 oz. (150 g) beef, cut into 1/32-in. (½-cm) dice
- 1 shallot, chopped fine
- 1 garlic clove, chopped
- 1 small sprig of rosemary, chopped fine
- 1 pinch smoked paprika
- 1 pinch piment d’Espelette
- 1 cup (250 mL) red wine
- 2 cups (500 mL) veal stock
- ½ lemon, zested
- 4 shavings of Manchego cheese
Preparation
Pea flan
Preheat oven to 350°F (180°C).
Blanch peas in salted boiling water and cool in an ice bath. Drain and purée in the food processor. Press through a sieve for a smooth pure.
Measure 1¼ cups (300 mL) puréed peas and add cream, eggs and a little salt and ground black pepper. Butter 2-in. (5-cm) moulds and fill them to the rim.
Bake in a water bath for 30 – 40 minutes.
Stew
In a thick-bottomed skillet, heat butter until frothy and brown beef quickly. Remove and set aside.
In the same skillet, cook shallot and garlic. Add red wine and reduce to nearly nothing. Add veal stock and reduce to ¼. Add rosemary, piment d’Espelette, smoked paprika and lemon zest. Season. Add browned beef. Keep warm.
Pea garnish
In a small bowl, combine peas, oil and lemon juice. Season.
Suggestion
PresentationTurn out pea flans onto plates. Spoon stew over flans and top with a little pea garnish, a pinch of minced mint and a shaving of Manchego.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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