Mini pie with beef cheek

Name: Mini pie with beef cheek
Ingredients: 150 g White wine; 2 Garlic cloves; 300 g Salted butter; 350 g Cream; 50 g Sushi vinegar; 2 Shallots (finely chopped); 5 g Lemon juice; 0.5 Cinnamon stick; Extra butter (to sauté); Extra water (to thin); Leek oil; Beef cheek; 2 Porcini bouillon cubes; Glace de veau; Patties; Coriander (to taste)

Pie filled with beef cheek, served with a foamy porcini butter sauce, a classic jus, and leek oil.

A main course is incomplete without a side dish that shines. Our chefs give side dishes their well-deserved moment in the spotlight.

Ingredients

150gWhite wine

2Garlic cloves

300gSalted butter

350gCream

50gSushi vinegar

2Shallots (finely chopped)

5gLemon juice

0.5Cinnamon stick

Extra butter (to sauté)

Extra water (to thin)

Leek oil

Beef cheek

2Porcini bouillon cubes

Glace de veau

Patties

Coriander (to taste)

Preparation

Sauté the shallots, cinnamon, coriander, and garlic in butter.
Deglaze with sushi vinegar and add the lemon juice. Reduce by half.
Add the white wine and reduce by half again.
Crumble one porcini bouillon cube and add it.
Add the cream and the second bouillon cube and gently reduce to the desired thickness.
Strain the sauce and store in the refrigerator for at least 24 hours for extra depth of flavor.
Reheat the sauce, froth with a hand blender, and thin slightly with water if necessary.
Briefly fry or heat the already sous-vide cooked beef cheek in butter until it is nicely glossy and warm.
Heat the pastry cases and fill them with the warm beef cheek.
Spoon some jus over and finish with leek oil.
Finish the dish with plenty of foam from the porcini butter sauce and serve immediately.