Ingredients
Serves 4Beef Croustillant
300g cooked, picked beef cheek
1 tsp cooked, diced carrot
1 tsp cooked, diced celery
20ml reduced cooking liquor from cheeks
1 tsp chopped flat leaf parsley
3 sheets brick pastry
1 egg, lightly beaten
Remoulade
½ small celeriac into fine strips
2 tsp mayonnaise
1 tsp finely chopped parsley
Salsa Verde
1 bunch parsley
½ bunch mint
1 eschallot
1 anchovy
10 capers
½ tsp Dijon mustard
10ml chardonnay vinegar
30ml olive oil
Method
To cook the carrot and celery, sauté slowly in a pan together with a bit of oil till soft. Mix beef, vegetables, parsley and cooking liquor together and season. Roll in clingwrap tight to form a sausage shape. Refrigerate to set for an hour and then remove the clingwrap.
To assemble the croustillant lay a sheet a sheet of brick pastry down, brush with egg wash and place the beef mixture on the pastry. Roll up tightly and refrigerate to set until you are ready to cook it.
To assemble:
Heat a touch of oil in a non stick frypan and add brick parcel, seal by colouring all over and then place in a 180˚C oven for 2-3 minutes.
Place on a plate with a handful of celeriac remoulade and a spoon of salsa verde. Garnish with baby parsley leaves.
To make the remoulade, mix the celeriac, mayonnaise and parsley together and season.
To assemble the salsa verde blend all of the salsa ingredients together until smooth.