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Beef stuffed conchiglioni with foie gras, peas, french shallot reduction, and a beetroot coulis

Mains, Risotto, Pasta and Rice, Vegetables and Fruits

Don't let the many steps frighten, this incredible recipe is simple to create and will impress your guests.

Ingredients

Recipe for 4 persons

Beef top blade

550 Gr
Beef top blade
2 Unit(s)
Foie gras scallop
1 Large
Carrot
1 Large
Onion
1 Sprig(s)
Celery
1 Liter(s)
Red wine
1 Liter(s)
Water
3 Sprig(s)
Thyme
4 Clove(s)
Crushed garlic

Congchiglioni

100 Gr
Conchiglioni pasta
1 Liter(s)
Water
150 Ml
Brown beer
10 Ml
Apple cider vinegar

Green peas

150 Gr
Frozen green peas

French shallot reduction

100 Ml
Rice wine
40 Gr
French shallot
30 Ml
Mirin
30 Gr
Duck fat
100 Ml
Rosé d'anjou

Beet coulis

180 Gr
Red beets
500 Ml
Beef broth
100 Ml
Balsamic vinegar
9 Gr
Agar-agar

Garnish

1 Tray(s)
Pea sprouts
  • Salt and pepper

Preparation time: 600 min

Preheat your four at 300 °F

  • Prep

    Start the cooking of the meat in advance, the morning for the night or even the previous night.

    Finely dice the French shallots

    Dice the beets.

    Peel the carrots, onion, and clean the celery. Chop 3 items into a Mirepois (large cubes).

  • Conchiglioni pasta

    Bring the water, beer, vinegar, and two pinches of salt to a boil.

    Cook the pasta in the boiling mixture until Al dente, then drain and place in an ice water bath to stop the cooking process.

  • Petits pois

    Bring a pot of salted water to a boil, cook the peas for 5 minutes, then drain and place in an ice water bath to stop the cooking process.

  • French shallot reduction

    Heat the rosé, rice wine, mirin, and French shallots in a pot. Once it begins to boil, remove the pot from the hat and cover it with saran wrap. Let the mixture infuse for 30 minutes, then separate the shallots from the liquid by using a sieve.

    Return the liquid to the pot and, on medium heat, reduce it by half. Then add the duck fat and let it incorporate and melt fully. Remove from heat.

  • Beet coulis

    In a pot, bring the beef stock and the balsamic vinegar to a boil. Reduce until you have 150ml of liquid.

    Pour the liquid over your cubed beets, mix with an immersion blender. Pour the mixture into a pot and add the agar-agar. While heating on a high heat, mix with a whisk until almost boiling, roughly for one minute.

    Mix it again with an immersion blender, set aside and keep warm.

  • Beef blade and foie gras

    Beef blade

    In a hot pan with oil, sear all sides of your beef, until nicely coloured. Place seared beef in a casserole that can go into the oven.

    In the same pan add your Mirepois (celery, carrot, onion) until the onion becomes translucent. Pour your mixture over the beef and add thyme and garlic.

    Add wine and then enough water to just cover everything, cover your casserole with a lid and place it in the oven for 3-5 hours, depending on the size of your beef.

    Once done cooking, the beef should fall apart easily with a fork.

    Foie gras

    Sear the foie gras in a hot pan, colouring both sides nicely, then finish in the oven for 5-6 minutes, just before serving. Cut into small cubes.

  • Dressing and plating

    In the middle of a round white plate, spread a nice circular layer of beet coulis using the bottom of a ladle.

    Pour the French shallot reduction in the bottom of each pasta shell, then stuff it with shredded beef and peas and the cooked French shallots. Finish by topping with the foie gras.

    Place the stuffed Conchiglioni on the beet coulis in the plate and top with pea sprouts.

In this recipe you can replace the beef with another meat of your choice (adjusting the cooking time as necessary).

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