AND NOW YOU HAVE YOUR OWN CHOPS!
Now that you have matured and prepared the meat, why not cook it with one of these recipes:
Rump steak Asian style, classic sirloin steak with béarnaise sauce or pork sous vide …
SIRLOIN STEAK Teriyaki style
2 tablespoons bonito fish flakes, 1 piece of fresh ginger (approximately 4 x 4 cm), 75 ml Mirin (or Sake), 100ml light soy sauce, a little sugar, 75 ml of lemon juice, 2 sirloin steaks (dry aged, 300g), 2 tsp sesame seeds, 3 tomatoes, sea salt, 2 tablespoons olive oil, 2 spring onions, 2 tablespoons butter, pepper, 1 Beet shiso cress
- For the sauce combine in a pan the bonito flakes, mirin, soy sauce and 1 teaspoon of sugar and bring to the boil. Remove from heat and stand for about 1 hour. Strain the sauce through a fine sieve and stir in the lemon juice.
- Bring the steaks to room temperature. Fry the sesame seeds in a non-stick frying pan. Wash tomatoes, dry them and cut in half horizontally, season with salt and sugar. Heat oil in a pan and with the cut side down fry the tomatoes for 2-3 minutes on a high heat. Remove and set aside.
- Pre-heat the Beefer (alternatively heat grill pan with oil) for 5 minutes. Grill the meat 10cms away from the burner for about 2 minutes on each side (in the pan fry for about 2-3 minutes). Then let it rest for about 5 minutes.
- Meanwhile, wash the spring onions. Warm the sauce and melt in the butter. Add the spring onions, mix and season with pepper. Cut the cress.
- Slice the meat into strips and serve with the tomato, sauce and serve sprinkled with sea salt, cress and sesame seeds.
- Preparation time: 30 minutes (plus 1 hour marinating time)
Entrecote with bearnaise sauce
4 Entrecote steaks (dry aged, 300g), 2 tablespoons olive oil, sea salt, freshly ground pepper
- Bring the steaks to room temperature and set aside.
- In a heavy based pan heat the oil on high heat. Place 2 steaks in the pan and fry on high heat for 3 minutes per side, season with salt and pepper. Wrap steaks in foil and let them rest for about 8 minutes. In the meantime, cook the remaining steaks and repeat process.
- Serve with the Bearnaise sauce (recipe below).
- Preparation time: about 20 minutes (plus resting time of meat)
2 shallots, 2 tablespoons white wine vinegar, 150ml dry white wine, 1 teaspoon dried tarragon, 250 g butter, 4 fresh egg yolks (gr. M), salt, pepper, 1 – 2 tablespoons lemon juice, 3 stalks of fresh tarragon
- Dice the shallots finely, place in a saucepan together with white wine vinegar, white wine and dried tarragon and reduce to 100ml. Strain through a fine sieve and set aside to cool.
- Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper.
- Preparation time: 20 minutes
DRY AGED PORK LOIN WITH VINAIGRETTE
600g dry aged pork, sea salt, pepper, 50g carrot, 50g parsley, 50g leek, 50g celery, 3 tablespoons of sunflower oil, 2 tablespoons cider vinegar, 100 ml chicken stock (fresh or shop bought), 1 – 2 tablespoons medium hot mustard, 4 tablespoons grapeseed oil, some sugar, 1 tablespoon butter, 6 stalks of parsley, ½ bunch of chives, some freshly grated horseradish
- Take the meat out of fridge 2 hours beforehand. Pat it dry, remove the rind and about two-thirds of the fat cover. Season the meat with salt and pepper and vacuum pack it. In a water bath set at 60 degrees, cook for two hours. Or alternatively after seasoning meat, fry with 2 tablespoons of oil in an oven proof pan, then pour in 200ml of water and 1 tablespoon of softened butter and place in a conventional over at 160 degrees for about 45-50 minutes.
- In the meantime, for the vinaigrette, peel the carrot and parsley and chop finely. Clean the leek and celery and also finely chop.
- In a small saucepan heat 2 tablespoons sunflower oil, add diced vegetables and sauté for 1-2 minutes. Deglaze the pan with vinegar, add the chicken stock and let it boil a little. Stir in mustard and grape seed oil and season with salt, pepper and 1 pinch of sugar. Let the vinaigrette cool until lukewarm.
- Remove the meat from the bag and pat dry. Heat butter and remaining sunflower oil in a pan. Brown the meat quickly. Remove from pan, let it rest briefly and then cut into thin slices.
- Arrange the meat slices on the plates. Chop parsley coarsely, mix with the vinaigrette. Cut chives into small rings. Pour vinaigrette over the meat and sprinkle with sea salt, horseradish and chives.
- Preparation time: 20 minutes (plus resting and about 2 hours cooking time)