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Beef rib with fruit

Ingredients

  • Serves: 4
  • Preparation: 45 min
  • Cooking: 15 min

2 beef ribs from 400 to 500 g each
150 g wild rice
1 bunch of black grapes
1 bunch of white grapes
4 small pears
4 figs
4 eggs
40 cl of cream parve
0.4 dl fine champagne
20 g of pink berries
70 g margarine
oil
salt pepper

Preparation

Cook the rice 20 min. Drain well, then add the beaten eggs with 10 cl of parsley cream, salt and pepper.
Peel the pears, put them in a dish with 35 g of margarine and cook them for 20 min in a hot oven (210 °, th. 7), basting with them during cooking.
Cut the figs in four without going to the end, bake them in the same way, with 35 g of margarine.
Divide the rice in 4 flat non-stick, oiled molds, bake in a medium oven (180 °, th. 6) for 20 min. Keep everything warm.
Coat the ribs with oil and sear them on a very hot non-stick pan 2 to 3 min on each side, then grill on the barbecue for about 5 min on each side.
Peel the grapes. Deglaze the pan with the fine champagne and the rest of the cream. Boil 5 min. Add salt and pepper and add the grapes and pink berries.
Arrange the rice cakes on a dish, place the ribs cut in thick slices on top, coat with the sauce and surround with figs and pears.
Accompany with a Saint-Emilion or Costières de Nîmes red wine.

Jacques Cagna, from the restaurant “Jacques Cagna” (Paris, VI), sprinkle his rib of beef with a small handful of coarse Guérande or Noirmoutier salt, and a few crushed peppercorns which he adheres to the meat. using the palm of the hand. He then melts in a non-stick pan a little of the fat located on the edge of the rib, before searing the meat over very high heat, about 4 min on each side. Thus, the meat caramelizes on the surface, forming a brown and crispy crust. Finally, it leaves the meat to rest for 7 to 8 minutes, just until the juices give their full flavor. To obtain rare meat, it stops cooking when it is still blue.
To be served with Noirmoutier grenailles sautéed in butter, or a smooth mash.