This extravagant recipe from top chef luke holder uses two different cuts of beef: cheek and fillet, serving the meat with snails for a dinner with a difference.
Ingredients For Beef Cheek, Beef Fillet, Snails, Parsnip Recipe
1000 gram Ox cheek
3 tablespoon Oil
350 milliliter Red wine
1 Carrot
0.5 Onion
0.5 Leek
1 stick Celery
1 sprig Fresh thyme
1 Bay leaf
4 Garlic Cloves
1 teaspoon Tomato puree
0.5 Star anise
2.5 liter Chicken Stock
500 gram Beef fillet
2 tablespoon Oil
2 tablespoon Oil
4 Onions
4 Carrots
6 stick Celery
1 sprig Fresh thyme
2 Bay leaves
1500 milliliter Madeira
2 liter Chicken Stock
6 Ready purged snails
1 Garlic Clove
1 tablespoon Parsley
600 gram Parsnip
125 milliliter Semi skimmed milk
250 milliliter Double cream
6 Parsnips
2 tablespoon Olive oil
25 gram Butter
1000 gram Wild garlic
300 gram Butter
180 gram Breadcrumbs
1000 gram Ox cheek
3 tablespoon Oil
350 milliliter Red wine
3 tablespoon Oil
1 Carrot
0.5 Onion
0.5 Leek
1 stick Celery
1 sprig Fresh thyme
1 Bay leaf
4 Garlic Cloves
1 teaspoon Tomato puree
0.5 Star anise
2.5 liter Chicken Stock
600 gram Parsnip
125 milliliter Semi skimmed milk
250 milliliter Double cream
2 tablespoon Oil
4 Onions
4 Carrots
6 stick Celery
1 sprig Fresh thyme
2 Bay leaves
6 Ready purged snails
1 Garlic Clove
300 gram Butter
1 tablespoon Parsley
1000 gram Wild garlic
180 gram Breadcrumbs
300 gram Butter
500 gram Beef fillet
2 tablespoon Oil
6 Parsnips
2 tablespoon Olive oil
Nutrition value
4428
calories per serving
247 g Fat297 g Protein224 g Carbs65 g FiberOther
Current Totals
247 g Fat
297 g Protein
224 g Carbs
65 g Fiber
MacroNutrients
Carbs
224 g
Protein
297 g
Fiber
65 g
Fats
Fat
247 g
Vitamins & Minerals
Calcium
931 mg
Iron
32 mg
Vitamin A
5077 mcg
Vitamin B1
3 mg
Vitamin B2
3 mg
Vitamin B3
83 mg
Vitamin B6
9 mg
Vitamin B9
838 mcg
Vitamin B12
0 mcg
Vitamin C
198 mg
Vitamin E
20 mg
Copper
4 mcg
Magnesium
725 mg
Manganese
6 mg
Phosphorus
3649 mg
Selenium
286 mcg
Zinc
31 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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