Beef Brains with Asparagus
Main Dishes • European
Description
Beef brains with asparagus
Ingredients
- Asparagus 9 pieces
- Beef 10 oz
- Pike Caviar 5 oz
- Dry White Wine 0 fl oz
- Dill 0 oz
- Leek 0 oz
- Cream 5 fl oz
- Salt 0 oz
- Squid Ink Pasta to taste
Step-by-Step Guide
Step 1
Rinse the brains to remove blood, then soak them in cold water for an hour. After an hour, change the water and repeat the process three more times. Remove the brains from the water and plunge them into boiling water for 20 seconds. Take them out, cool them down, and remove the membrane. Boil the prepared brains in salted water with bay leaves, garlic, and black peppercorns for 10 minutes. Remove the cooked brains from the broth. Pat dry and cut into portions.
Step 2
Peel the asparagus and quickly sauté it in butter.
Step 3
Sauté the leeks in butter until golden brown. Add white wine and reduce by half. Stir in cream and salt. Cook until thickened.
Step 4
Sauté the brains on both sides and season with salt. Heat the sauce, remove from heat, add the caviar and cuttlefish ink to color it black, and mix well. On a round plate, arrange the asparagus, place the brains on top, drizzle with the sauce, and garnish with dill.
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