Beef plate - Crème Triple is the world's best cream sauce!
This is a tasting party!
Ingredients
Créme triple
- 8,5 dl whipping cream
- 0,5 dl cold whipping cream
Beef plate
- 4 pcs steaks
- 16 pcs small potatoes
- 4 pcs shallots
- 2 pcs lemon
- 3 cloves garlic
- 2 tbsp butter
- fresh tarragon
- salt and pepper
Perfectly fried tenderloin of Norwegian beef served with pan-fried potatoes, shallots, asparagus, grilled lemon, chili and Crème Triple. This is a tasting party! Crème Triple is one of French cuisine's most wonderful inventions. A French cream sauce consisting of a LOT of cream. This is not a diet, but you do not need much. It simply tastes heavenly. Next time you want to impress some guests, this is the dish to make. It looks impressive, but is actually very easy to make!
Step 1
We start with the sauce because it will cook for a long time. It should cook for about 1 1/2 hours. It really makes itself. Start by pouring 8 1/2 dl cream into a saucepan and bring to the boil. Leave the rest in a cup in the fridge. Leave to simmer on medium heat for 1 hour and 20 minutes. Stir regularly with a spatula so that it does not stick to the bottom. It is reduced more all the time and in the end you are left with 1-2 dl and the sauce cracks. It gets more color at the end of the cooking time. When the sauce cracks (see picture below), turn off the heat and whip in the cold cream from the fridge. This is a powerful sauce, so you do not need much per person.
Step 2
Cut the potatoes into suitable large pieces. Heat a saucepan with a little butter and fry until golden. When they start to turn golden, I add 1-2 cloves of garlic, salt, pepper and a little tarragon and turn down the heat. Bake for about 20 minutes. Place the potatoes in a fireproof pan.
Step 3
Now it's time to make crust on the steak. I sprinkle some good salt on the steaks before I fry them. After putting the potatoes in the refractory dish, I rinse and dry it before adding neutral oil. It is best to use neutral oil because it can withstand much higher temperatures. Turn on max, set the fan to full and open the window. There is a little smoke when you fry a steak on such a high heat. Fry the steak quickly on all sides and place in the refractory dish.
Step 4
When you have finished the steak, turn down the heat to medium and fry 1/2 lemon for each of the guests and 1/2 shallots. When they have a nice brown roasting crust, put these in the fireproof pan as well. Add a little butter to each steak along with a little garlic and chili. Put a thermostat in the steak and cook at 160 degrees until the steak reaches 53 degrees. Take out the pan and place the steaks on a separate plate to rest.
Step 5
When the steaks have rested for about 15 minutes, it is ready for serving. Start by adding the crispy potatoes, then lightly cooked asparagus (cook in salted water for 2-3 minutes), add the shallots, sauce and lemon. Finish by adding nice slices of beef. Garnish with a few small slices of chili and finely chopped tarragon. Then just serve this summery steak plate. I guarantee you will get many compliments and smiles around the table when you serve this. I served this dish on a Himalayan salt stone. It gives a wonderfully good salty taste. Good luck.
