Beef on parsley puree with morel sauce

Ingredients

• marbled beef - 180 g
• parsley root puree - 50 g
• dill oil - 5 g
• sauce with kvass must - 25 g
• parsnip chips - 3 g
• onion puree - 0.04 g
• Morels - 2 g
• butter - 5 g
• milk - 10 g
• cream - 10 g
• kvass wort - 5 g
• red wine - 100 g
• chicken broth - 70 g
• onion - 35 g
• honey - 10 g
• granulated sugar - 3 g
• sauce Demiglas - 10 g
• parsley root - 100 g

Cooking

Step 1

Cook marbled beef in sous-vide with salt, pepper and butter for 7.5 hours at a temperature of 56 degrees.

Step 2

Cut the parsley root into cubes and cook in milk until tender. Then, drain the milk and pierce the root in a blender with the addition of cream.

Step 3

In a saucepan, combine Demi-glace sauce, kvass must, red wine and chicken broth. Bring to a boil and add the soaked morels.

Step 4

Fry onions until golden brown, add white wine and simmer a little. Add kvass wort, honey, granulated sugar and Demiglas sauce. Simmer for 30 minutes over low heat. Punch everything in a blender.

Step 5

Parsnip root cut into slices and scalded with boiling water, strain and deep-fry until golden brown.