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Veal de Tira

Veal de Tira is a tender piece of veal. Tira stands for strip, the name for a special way of cutting. Enjoy this Veal de Tira with truffle honey and carrot.

Ingredients

veal de tira
truffle honey
no 23 demi-glace
parsnip cream
macadamia roasted
smoked Finca la Barca olive oil
carrot 3 colors
fresh truffle grated

mal piuma (feather)
Cream
Mashed potatoes
Époisses cheese
Flour
Melted butter
Egg white
Salt

Preparation

  1. Roughly chop the macadamia nuts in a food processor and briefly roast them in the oven.
  2. Heat the parsnip cream and mix in the pieces of macadamia nuts.
  3. Sauté a shallot and garlic in olive oil and deglaze with a splash of red wine. Add the demi-glace and reduce the sauce to a nice thickness, then strain the sauce before use.
  4. Cut the carrots into slightly thicker slices and cut them out with a cutter.
  5. For each color, place the cut-out carrot pieces in a vacuum bag with a generous splash of smoked olive oil and some salt and pepper.
  6. Steam the vacuumed carrot pieces in the steamer until just tender and immediately cool in ice water.

  1. Heat 5 dl cream with half an epoisses cheese until the cheese is melted.
  2. Mix this into a dry mashed potato until creamy.
  3. Weigh out 100 grams of it.
  4. Make a batter with the rest of the ingredients, spread thinly in the feather mold, and bake at 170°C for about 8 minutes in the oven.
  5. Shape the feathers while they are still warm.