Preparation
Parsnip Purée
Melt half the butter in a saucepan with the garlic until lightly golden and fragrant.
Add the sliced parsnips and sauté for 1 min.
Pour in the milk and bring to a boil.
Reduce the heat and simmer for 30 min.
Blend the mixture in a food processor with the truffle oil, the remaining butter, and the cooking liquid until smooth. Season with salt and pepper.
Café de Paris Butter
Sauté the garlic and shallot in a bit of butter, then let cool.
Whip the softened butter with a mixer until fluffy.
Stir in the cooled shallot and garlic, followed by all remaining ingredients.
Shape into a log and refrigerate until firm.
Ribeye Steaks
Preheat the oven to 180°C.
Sear the ribeyes in a hot pan for 1 min on each side. Season with salt and pepper.
Place the steaks in a warm dish and finish cooking in the oven for 5 min.
To serve, place the steaks on warm plates, top with a slice of Café de Paris butter, and accompany with the parsnip purée.
Tips !
- Pairs wonderfully with the amber beer "La Main du Roi" from Freiburger Biermanufaktur.
Recipe by Philippe Roschy
Chef at Brasserie Le Boulevard 39 in Fribourg
For 4 people
Preparation : 30 min
Cooking : 45 min
Ingredients and products
- Ribeye Steaks
- 4 x 210 g aged Swiss beef ribeye steaks
- Fleur de sel
- Pepper
- Parsnip Purée
- 900 g parsnips, peeled and sliced
- 45 cl milk
- 80 g butter
- 3 garlic cloves, peeled and crushed
- 30 g local truffle
- 1 tbsp truffle oil
- Salt and pepper
- Café de Paris Butter
- 1 shallot, finely chopped
- 1 garlic clove, pressed
- Butter for sautéing
- 120 g softened butter
- 10 g chopped marjoram
- 10 g chopped thyme
- 10 g chopped parsley
- 10 g chopped rosemary
- 1 tbs mustard
- 1 tsp raspberry vinegar
- 1 tsp pastis
- 1 tsp cognac
- 1 drop Tabasco
- A pinch of paprika
- A pinch of curry
- 1 tsp lemon juice
- ½ tsp Worcestershire sauce
- Salt and pepper
