For 4 people
400 g of Damini-Limousine minced rump steak 100 g of rampions 1 egg 100 ml of grape seed oil 200 g of white wine vinegar 200 g of white wine 1 sprig of tarragon 100 g of bread meat stock salt pepper
Clean and wash the rampions and cook the egg at a low temperature for 90 minutes at 65 °C. Make the tarragon reduction, boiling the wine, vinegar and tarragon on a low heat until everything has been reduced by half. Meanwhile, cut the bread into morsels and toast it in the oven with a little oil. Peel shell off the egg and while the yolk with the stock and the oil. Then add the tarragon reduction and the chopped fresh tarragon. Add salt and pepper to taste. Roughly chop the rampions and place them on the mince. Complete with the oil Bernese and the crispy bread morsels.
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