A noble cut of beef seared hot on the plancha for a caramelized crust and a tender, rare center, accompanied by golden baby potatoes and a bright, herbaceous traditional chimichurri.
Ingredients
- 850 g trimmed beef aiguillette baronne
- 800 g fresh PDO Île de Ré baby potatoes
- 160 g fresh herb chimichurri sauce
- 2 tbsp virgin high-oleic sunflower oil
- 4 cloves Lomagne white garlic cloves
- 2 sprigs fresh rosemary sprigs
- 1 tsp Guérande fleur de sel
- 1 tsp whole Kampot black peppercorns
Method
- Take the beef aiguillette baronne out of the refrigerator forty-five minutes before cooking to bring it to room temperature. This prevents a thermal shock that would toughen the meat.
- Place the whole, unpeeled baby potatoes in a pot of cold salted water, bring to a boil, and cook until the tip of a knife pierces them effortlessly. Drain and gently crush them with the palm of your hand to smash them without mashing them.
- Prepare the fresh herb chimichurri according to the recipe, or transfer your store-bought sauce to a bowl, making sure to keep it at room temperature.
- Preheat your plancha to maximum heat until a drop of water immediately sizzles and dances across the metal plate.
- Lightly oil the hot surface with the virgin high-oleic sunflower oil using a cloth or paper towel, then place the smashed baby potatoes, the unpeeled Lomagne white garlic cloves smashed under the flat of a knife, and the fresh rosemary sprigs on one side of the griddle to brown and crisp up.
- Pat the beef aiguillette baronne completely dry with paper towels, then season all sides with Guérande fleur de sel and freshly cracked Kampot black pepper.
- Firmly place the beef aiguillette baronne on the hottest part of the plancha and let it sear undisturbed for three minutes, until a beautiful golden crust forms and it releases naturally.
- Flip the meat using flat tongs and sear the second side for two to three minutes for a rare center.
- Transfer the beef aiguillette baronne to a warm cutting board, tent it loosely with aluminum foil, and let the muscle fibers relax for six minutes.
- Slice the meat on a bias against the grain to guarantee a melt-in-your-mouth texture. Arrange the slices in a fan next to the crispy baby potatoes, spoon over some fresh herb chimichurri sauce, and serve the rest of the sauce on the side.
Nutrition
Per serving
- Energy
- 520.8 kcal
- Protein
- 49.06 g
- Carbohydrate
- 38.34 g
- Fat
- 20.02 g
- Fibre
- 5.63 g
- Calcium
- 22.67 mg
- Iron
- 0.55 mg
- Magnesium
- 11.99 mg
