Filed under:
Craig Hopson's Grass Fed Flat Iron Steak at Beautique
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The Ingredients: (top row l-r) Ramp jus, red wine, cream, milk, ramp tops, veal stock, olive oil, canola oil.
(second row l-r) Brioche, sugar, beef stock, ramp bulbs, diced ramps, pepper, ketchup, agar, paprika, onion powder, mustard powder, garlic -
Trimming the muscle.
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Portioning flat iron steaks.
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Worcestershire sauce, garlic and onion powders, paprika, ketchup and canola oil are blended for the marinade.
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The marinated steak goes in to a 124° oven for one hour.
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The bone marrow is poached in a beef jus.
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Milk and cream are infused with roasted garlic, leeks, and thyme.
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The bone marrow is added to the milk and cream mixture and poached.
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Straining the flan base.
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Locust bean and agar gum are used to help set the flan.
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Whisking the flan.
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After an hour, the steak is perfectly rare from edge to edge.
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Salt. Lots of it.
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A coin of marrow is set atop the flan.
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The flan is placed next to toast with onion marmalade.
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RAMPS!
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Ramp jus is added.
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