November | Old Age

Well-aged and enlightened

Roasted Dry-Aged Beef on a slow cooked red wine vegetable stew with black bean noodles, blue cheese and mandarines.

Ingredients for 4 persons:

500 g Dry-Aged Beef

250 g black bean noodles

250 g parsnips

250 g mushrooms (porcini, champignons)

250 g beetroot

100 g pieces of mandarins

2 small red onions

1 clove black garlic

2 tl oil or butter

250 ml red wine

1 tl cardamom

1 tl grated hazelnut

400 ml vegetable broth

4 tbsp blue cheese, crumbled

salt and pepper

Preparation:

Slow cooked red wine vegetable stew:

Heat butter or oil in a pan and fry onion, garlic and grated hazelnut. Then add the rest of the vegetables, cleaned and chopped. Add red wine, mushrooms, cardamom and vegetable stock. Add the mandarin pieces. Season with salt and pepper. Cook for about 30 minutes.

Black bean noodles:

Heat salt water in a saucepan and cook the black bean noodles in it for about 4-6 minutes, then strain.

Dry-Aged Beef:

Dab the steaks dry before frying.

Heat a pan and then let the oil in it heat up.

Always use a pan turner and never a meat fork for turning.

Fry for 3 minutes on each side (pink on the inside, crispy crust on the outside). Set aside and let rest. Cut the steak into slices shortly before serving.

Serve:

Serve the stew in deep plates or bowls. Serve with steak slices and black bean noodles and sprinkle with crumbled blue cheese and finely chopped parsnips.