Angus roast beef, raspberry sorbet, crumbled Gruyere biscuits and sweet and sour onion

Granulated sugar 150 g

FOR THE ROAST BEEF

FOR THE SWEET AND SOUR ONIONS

Onion2

FOR THE BISCUITS

Procedure

For the sweet and sour onions Slice the onions and sauté them for 10 minutes without browning them in a saucepan with a drizzle of hot oil.

Add the balsamic vinegar, sugar, and red wine, reduce the heat, and cook for 40 minutes until the liquid has completely evaporated.

For the raspberry sorbet, bring the water and sugar, mixed together, to the boil in a saucepan.

Let it cool to room temperature, now blend the raspberries with the lemon juice and then pass them through a sieve to remove the seeds, add the syrup.

Transfer to a tray with edges about 4 cm high.

Place in the freezer and after about 2 hours, loosen the sorbet with a spoon, then place back in the freezer for another 2 hours. Blend the sorbet. Place it back in the freezer until ready to use.

For the classic roast beef recipe, brown the meat in a saucepan with 4-5 tablespoons of hot oil over high heat. Turn it on all sides and brown for about 7-8 minutes.

Pour half a glass of wine over the bottom of the pan, not directly onto the meat. Season with salt, rosemary, sage, and a clove of garlic. Bake at 180°C for 1 hour.

Once the meat is taken out of the oven, let it rest for 20-25 minutes covered with aluminum foil.

To prepare the biscuits, finely grate the cheeses, add all the other ingredients to the mixer and mix until smooth. Roll out the dough to about 4/5 mm thick and leave to rest in the refrigerator for a couple of hours. Arrange the dough on a baking tray and bake at 170°C for 15-20 minutes.

Plate up, forming a quenelle of sorbet in the center, with slices of meat around it, accompanied by small amounts of sweet and sour onion, and crumble the biscuit.

The chef recommends:

You can also make the sorbet with apple or pear, a perfect combination.

Rate the recipe

Make your voice heard, chef!