Family Best Time >> Food

Millefeuille of beef cheeks with saffron fine herbs


Ingredients:4 people
  • beef cheeks (nuts)
    550 g
  • potatoes
    400g
  • sheets of pastry
    4
  • gray miniature
  • chervil boot
    1 boot
  • tarragon
    a few sprigs
  • liquid cream
    15 cl
  • zucchini
    1
  • carrot
    1
  • celeriac
    150 g
  • butter
    70g
  • chives
    1 bunch
  • simple parsley
    1 boot
  • saffron filaments
    2 g
  • vegetable broth 50 cl
    gray peppercorns
  • coarse salt from Noirmoutiers


Preparation:
  • Preparation time:30 minutes


Cook the peeled and washed potatoes in salted boiling water, mash them with a fork, add the cream, adjust the seasoning.

Peel carrot and turnip, cut into julienne strips, cut the zucchini into julienne strips in the same way. Blanch, drain and cool, set aside

Cut the pastry sheets into diamond shapes, brush with melted butter, color with a salamander.

Braise the beef in a seasoned court-bouillon (coarse salt and pepper) for about 3 hours or when the meat comes off the fork well, crumble and keep warm.

Roast the mignonette with a knob of butter, deglaze with a little cooking broth, reduce by 3/4 and add the saffron, leave to infuse. Whisk in the butter over very low heat to obtain a good consistency. Salt and pepper. Add finely chopped herbs.

In the center of a plate, make a dome of mashed potatoes, then go up in layers:diamond, beef cheek, diamond, julienne of vegetables, ending with a brick diamond.

Surround with a bead of sweet saffron with fine herbs.

A creation of Chef Hubert