Lucien Tendret's Beef au Jus with Macaroni au Gratin
- 2 Chalosse beef ribs, 3 pounds each (1.4 kg)
- 20 black Taggiasca olives, pitted
- 2 ounces black truffles, sliced (60 g)
- 3 1/2 tablespoons grapeseed oil (5 cl)
- 1 3/4 ounces butter (50 g)
- fleur de sel
- 1 cup strong beef jus (20 cl)
Macaroni au Gratin
- 4 marrow bones
- fleur de sel
- alcohol vinegar
Step 1: Beef
Trim the fat from the beef and remove the larger nerves.
Stud with black olives and truffle slices, and truss with twine.
Season the beef with salt on one side only, and start cooking the beef on this side in a pot with grapeseed oil. Once the first side is nicely seared, season the second and sear it as well, being careful not to overcook it. Add the butter and the trimmings, and cook slowly, basting regularly.
When the meat is cooked (preferably rare), remove from the heat and set aside in a warm place on a rack placed over a plate. Cover with a piece of foil.
Step 2: Macaroni au Gratin
Bring the whipping cream to a boil, and add the bechamel sauce to thicken it, so that it doesn’t need to be reduced.
Flavor with truffle juice and truffle oil, then emulsify with the crème fraiche.
Strain through a fine meshed chinois, and season as needed.
Cut the macaroni into 8 inch (20 cm) long pieces, and cook in the chicken jus for 9 minutes. Drain, and finish cooking by tossing in the cream sauce in a sauté pan. Cook together over a low heat for 3 minutes.
Arrange the macaroni in an Escoffier dish, coat with sauce, and sprinkle with grated parmesan.
Step 3: Marrow
Soak the marrow for 24 hours in ice water acidified with a small amount of vinegar.
Saw the bones into 2 inch (5 cm) pieces. Scrape and poach in salt water.
Step 4: Plating
Brown the macaroni under the broiler.
Slice the beef ribs in front of the guests, and serve on plates with the macaroni and the marrow bones. Season with fleur de sel. Serve the jus in a sauceboat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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