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Follow the recipe from the chef Daniel Humm

Beef with root vegetables and sauce bordelaise


- 4 pieces of beef (60 oz each)
- 2 lbs of celery
- 1 kohlrabi
- 4 small onions
- 4 shallots
- 12 small carrots
- 12 small turnips
- Butter
- Thyme
- Salt
- Black pepper
- Fleur de sel
- 1 cup of beef stock
- 2 oz of bone marrow
- 1/2 cup of red wine
- 1 lb of celery root
- 1 cup of cream
- Celery leaves
Crust :
- 4 oz of brioche bread crumbs
- 3 oz of bone marrow diced
- 2 tsp of thyme
- 2 tbs of shallot minced
- 2 tbs of parsley
- 2 oz of soft butter

Pack the vegetables in salt and cook them at 370 F° for 2 hours. Before dressing the plate, heat them in a pan with some butter.

Mix all the ingredients from the crust and season it. Put it on a parchment paper. Put another paper on top and flatten it. Keep it in the refrigerator.

Cook the celery root in salted water and mix it with the cream. Season.

For the sauce , let reduce the beef stock with the bone marrow.

Cook the beef seasoned sous-vide with butter and thyme for 25 min at 144 F°. Cut a circle from the crust. Put it on the meat and let it under the salamander. Finish it with some brown butter and season it.

Make a line of puree on the plate and put the vegetables on it. Cut the meat in two parts and garnish with the celery leaves. Finish with the sauce bordelaise.

Main dish for 4 persons
Preparation time : 5 h
Difficulty : Beginner
Required Material :
Recette Beef with root vegetables and sauce bordelaise