Redefine Meat noel

Name: Redefine Meat noel
Ingredients: 1 Rosemary sprig; 2 Garlic cloves; 60 g Olive oil or butter; 300 g Redefine Meat beef bavette; 3 Garlic cloves; 100 g Olive oil; 4 Bay leaves; 1.25 kg Potatoes suitable for roasting, peeled and cut into large pieces; 6 Black peppercorns; Salt; 4 sprigs of sage; 500 g Carrot; 20 g Olive oil; 15 g Maple syrup; 15 g balsamic vinegar; 2 Thyme sprigs; Salt and pepper; 15 g Olive oil; Salt and pepper; 250 g Broccoli; 250 g Kombu dashi; 400 g Vegetable stock; 25 g Shiro miso; 20 g Dried shiitake mushrooms; 5 g Soy sauce; 5 g Gravy Browning or another browning agent

Pan-seared Redefine Beef Bavette with fried potatoes, glazed baby carrots, and sprouting broccoli.This pan-seared Redefine Beef Bavette offers a flavorful, plant-based alternative to classic beef dishes. Served with crispy fried potatoes, sweet glazed baby carrots, and fresh sprouting broccoli, this dish forms a balanced and nutritious meal. Ideal for chefs who want to give a refined, festive dish a plant-based twist.

Ingredients

1Rosemary sprig

2Garlic cloves

60gOlive oil or butter

300gRedefine Meat beef bavette

3Garlic cloves

100gOlive oil

4Bay leaves

1.25kgPotatoes suitable for roasting, peeled and cut into large pieces

6Black peppercorns

Salt

4sprigs of sage

500gCarrot

20gOlive oil

15gMaple syrup

15gbalsamic vinegar

2Thyme sprigs

Salt and pepper

15gOlive oil

Salt and pepper

250gBroccoli

250gKombu dashi

400gVegetable stock

25gShiro miso

20gDried shiitake mushrooms

5gSoy sauce

5gGravy Browning or another browning agent

Preparation

Cut the Redefine Beef Bavette into 3 equal pieces. Slice against the grain.
Heat a frying pan over medium heat and add the oil to the pan.
Season the bavette generously with salt and pepper, then place it in the hot pan along with the garlic and rosemary.
Roast the bavette over medium to high heat for about 3 to 5 minutes per side.
Remove the bavette from the pan and slice it with the grain. Season with salt and pepper.

Preheat the oven to 200°C (180°C for fan ovens).
Slowly heat the oil in a pan together with the bay leaves, garlic, peppercorns, and sage until the oil starts to shimmer. Turn off the heat and let the pan sit for a while so the flavors can infuse.
Meanwhile, put the potatoes in a pan with cold, salted water. Bring the water to a boil. Then lower the heat and simmer the potatoes for 5 minutes. Drain the potatoes, return them to the pan, and shake them well with the lid on so that the outer layer becomes crumbly.
Strain the herb oil into a roasting tin and set the herbs aside. Place the roasting tin in the oven for a few minutes. When the oil is hot, remove the tin from the oven. Quickly (but carefully) add the potatoes and toss them so they are all coated with a layer of oil.
Roast the potatoes for 50 to 60 minutes until they are golden brown and nice and crispy. Toss them occasionally. Add the bay leaves, garlic, and sage sprigs from earlier when the potatoes have 10 minutes left to cook. Remove the roasted potatoes from the oven, season with salt and pepper, and serve.

Preheat the oven to 200°C (180°C for fan ovens).
Mix the vinegar, oil, and syrup in a large bowl. Add the carrots and thyme, season with salt and pepper, and toss the ingredients so all the carrots are coated. Place the carrots on a large baking tray. Make sure they have enough space and are not piled up.
Roast the carrots for about 20 minutes until they are lightly charred and can be easily pierced with a fork.

Preheat the oven to 200°C (180°C for fan ovens). Cut off the woody ends of the broccoli. If there are florets with a thicker stem, it is helpful to cut them in half lengthwise.
Place the broccoli in a roasting tin large enough to lay them side by side in a single layer. Drizzle the broccoli with olive oil and season with salt and pepper.
Toss the broccoli by hand and then roast for 15 minutes. Turn the broccoli halfway through. After roasting, the broccoli will be tender-crisp and lightly charred.

Put all the ingredients in a saucepan and bring to a boil. Then lower the heat and let the ingredients simmer gently.
Reduce the base until the volume is halved, then blend the ingredients until smooth.
Strain the sauce through a fine sieve and add more salt and pepper if needed.