Beef Rib with Joël Robuchon Mashed Potato
Joel Robuchon’s Michelin-starred mashed potatoes is a a powerful, sensuous meal. And as far as he was concerned, the more butter the better. This mashed potatoes is perfect served with grilled French Charolais beef.
- 2 kg
- 40 cl
- 15 g
Dairy productsPDO Poitou-Charente Butter500 g •See the article
Sauces & condimentsFleur de sel de Guérande sea salt PGI
Meat productsRed Label Blond d'Aquitaine beef2 ribs •See the article
Dairy productsPDO Poitou-Charente Butter60 g •See the article
Wash the potatoes. Place them in a large saucepan and cover with water, filling the pan to 2 cm / 0.8” above the potatoes.Take the beef out of the refrigerator before cooking, to allow it to come to room temperature. Bring to the boil and leave the potatoes to cook for 20 minutes with the lid off, until they can be easily pierced with a knife.
Drain the potatoes and peel them while they are still warm. Pass them through the potato ricer with the fine disc. Place the puree in a pan over a gentle heat for a few moments to dry it. Heat the milk.
Remove from the heat and add the cold butter, cut into pieces, to the puree. Mix with a spatula until the butter has been completely absorbed. Then add the hot milk, little by little. Add the salt and then whisk to finish, to obtain a silky-smooth texture.
Preheat the oven to 210°C / 410°F. Heat a large frying pan with some butter and the bouquet garni. Sear the meat in the hot pan, for three minutes each side.
Once the meat is well seared, place the pan in the oven for 15 to 20 minutes, depending on the size of the rib and how you prefer your meat cooked.