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By Nicolas Boussin - Maxime Guérin

Recipe WAGYU BEEF PRIME RIB AND MARCHAND DE VIN BUTTER WITH A KALE SALAD

To make this dish

Ingredient list

  • MARCHAND DE VIN BUTTER
    250 g Lescure Salted 250g butter Roll 80% fat
    150 g vin rouge
    50 g shallots
    10 g meat glaze
    10 g sugar
    QS finely chopped parsley
    2 g fleur de sel
    QS poivre moulu
  • Salad
    QS jeunes pousses de salade
    QS chou frisé
    QS shallots
    QS chives
  • Vinaigrette
    150 g wine jam
    50 g wallnut oil
    30 g red wine vinegar

The recipe, step by step

  1. 01

    MARCHAND DE VIN BUTTER

    Finely chop the shallots, combine with the red wine, add sugar, and reduce until evaporated. Set aside at room temperature. Combine with the softened butter, meat glaze and chopped flat-leaf parsley. Season with salt and pepper. Mould the softened butter into the desired shape. Refrigerate at 4°C for about 2 hours. Arrange one on top of the meat slice and another in a separate dish.

    Chef's Tip

    Make a wine reduction: reduce 500 g of red wine to a glaze. Add sugar. Use a brush to draw a line of the wine reduction on the plate.

  2. 02

    Salad

    Cut the vegetables and dress the salad.

  3. 03

    Vinaigrette

    Mix all the ingredients together and season the salad.