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Belgian Blue Beef Spanish-style (pea flan) https://www.metro.ca/userfiles/image/recipes/blanc-bleu-belge-espagnoles-flan-pois-6519.jpg PT50M PT40M PT1H30M
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 11/4 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 1/4. 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.
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Belgian Blue Beef Spanish-style (pea flan)

Belgian Blue Beef Spanish-style (pea flan)

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  • Gluten-free
4
servings
0:50
Preparation
0:40
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • pea flan:

  • 10 oz
    (300 mL)
    pureed green peas
  • 7 oz
    (200 mL)
    whipping cream
  • 3
    egg
  • pea garnish:

  • 3 1/2 oz
    (100 g)
    green peas cooked and cooled
  • 6
    leaves of mint minced
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    lemon juiced
  • stew

  • 5 oz
    (150 g)
    beef broth cut into 1/32 in. (1/2 cm) diced
  • 1
    shallot chopped fine
  • 1
    garlic clove chopped
  • 1
    small sprig rosemary, chopped fine
  • 1
    pinch of smoked paprika
  • 1
    pinch of piment d'espelette
  • 1 cup
    (250 mL)
    red wine
  • 2 cups
    (500 mL)
    veal stock
  • 1/2
    lemon zested
  • 4
    shavings of manchego cheese
Imprimer ma sélection

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 11/4 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 1/4. 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.

Source : Émission Les Chefs

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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