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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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