Fine Vegetable Blanquette (à la Crème)

by Matthias Schmitt

Boiled beef accompaniment
SERVINGS    
 
4-6
PREPARATION TIME
5 MINS
COOKING TIME
15 MINUTES

Ingredients

Boiling beef cut of your choice; 1.2kg - Rolled Beef Chuck, Faux Fillet of Beef or Featherblade of Beef
Half a bunch green asparagus, cleaned and halved across
1 carrot, peeled and sliced in batons
Half pack fine green beans, cleaned
Half pack mange tout, cleaned and halved diagonally
4 spring onions, cleaned and halved
Few drops lemon juice
1l beef stock
Dash white wine
300ml double cream
1tbsp cornflour
1tbsp water
Pinch salt
1 tsp tarragon, chopped
Half a bunch of dill to garnish

Fine Vegetable Blanquette (à la Crème)

Instructions

Blanch vegetables in beef stock, remove with slotted spoon and keep warm.

Add white wine to beef stock and boil for 1 minute, then add cream.

Mix cornflour and water together and stir into stock to thicken.

Season to taste with salt and lemon juice, then add vegetables and tarragon.

Slice beef across the grain and serve with sauce and vegetables. Garnish with dill tips.

Chef’s tip: Ideal with boiled potatoes.

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