Mes PAVÉS DE BŒUF A LA FICELLE - Une cuisson oubliée du 19eme siècle ! sur Gourmandises TV

Ingredients

• 2 pieces Beef Steak (about 200 g each, trimmed, let sit at room temperature before cooking)
• 2 large pieces Carrot (cut on the bias for better flavor release)
• 4 pieces Turnip (peeled and quartered)
• 1 stalk Celery Stalk (cut into small pieces)
• 1 piece Yellow Onion (studied with a garlic clove)
• 3 cloves Garlic Clove (split into wedges)
• 1 sprig Fresh Thyme (fresh)
• 2 leaves Bay Leaf (dried)
• 2 cubes Beef Bouillon Cube (for broth flavor)
• 1 tablespoon Coarse Salt (sea coarse salt)
• 1 teaspoon Black Pepper (ground)
• 4 pieces Potato (Binch or Yukon Gold) (cut into equal chunks; Binch potatoes hold shape best)
• 1 bunch Fresh Parsley (chopped for garnish)
• 1 pinch Fleur de Sel (finishing salt)
• 1 roll Butcher's Twine (food‑grade cotton twine for tying steaks)

Instructions

1. Build the broth base

   Fill the large pot with water, add the thyme sprig, bay leaves, coarse salt, split garlic clove, onion studded with a garlic wedge, bias‑cut carrots, quartered turnips, and chopped celery. Add the beef bouillon cubes and a teaspoon of ground pepper.

   Time: PT10M

2. Bring to a boil and start simmering

   Bring the pot to a rolling boil, then reduce to a gentle simmer, cover, and cook for 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Add potatoes and continue simmering

   Add the quartered potatoes to the pot, cover, and simmer on low heat for about 35 minutes until vegetables are tender but still hold their shape.

   Time: PT35M

   Temperature: low heat

4. Prepare the beef steaks

   Remove the steaks from the fridge and let them sit at room temperature for at least 30 minutes. Cut two lengths of butcher's twine, make a loop, tie each steak with two knots at the same height, trim excess, and tie the two ends together like a shoe‑lace knot.

   Time: PT10M

5. Suspend the meat in the broth

   Place a wooden spoon across the rim of the pot, lay the tied steaks on the spoon, and gently lower them into the hot broth so they hang without touching the bottom.

   Time: PT2M

6. Poach the beef

   Allow the meat to poach for 3–5 minutes depending on desired doneness (2 min rare, 3 min medium‑rare, 4‑5 min well‑done).

   Time: PT4M

   Temperature: medium‑high heat

7. Remove and rest the meat

   Using tongs, lift the steaks out of the broth, place on a warm plate, and let rest for 1–2 minutes.

   Time: PT2M

8. Plate and garnish

   Ladle the vegetable broth with carrots, turnips, and potatoes into serving bowls, place a steak on top, drizzle a little broth over the meat, sprinkle chopped parsley, a pinch of fleur de sel, and freshly ground black pepper.

   Time: PT5M

   Temperature: hot

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g