Pistachio-Crusted Flank

Instructions

Preparation:

Redefine Beef Flank 

1. Sear the Beef Flank, until it reaches a core temperature of 62 degrees Celsius 
2. Add a little bit of water to the pan and let it evaporate.This will help soften the crust of the Flank when frying. 
3. Add a little bit of the celeriac puree on one side of the flank dip into the rosemary & pistachio crumble. 

Rosemary & Pistachio Crumble 

1. Chop the rosemary petals really fine. 
2. Mix with the yeast and finely chopped pistachios. 

Celeriac Puree 

1. Wash the celeriac and chop it in rough chunks, with the skin on. 
2. Add to a cooking pan and add the soy milk and salt, if not completely covered, add water. 
3. Cook the celeriac until fully cooked. 
4. Blend the celeriac in a food processor, add the cooking liquid little by little to obtain a smooth consistency. 
5. Work through a fine strainer and set aside. 

Roasted parsnips 

1. Peel the parsnips and save the skins for later. 
2. Cut the parsnips in half to separate the bulb from the thinner root. 
3. Cut the bigger bulb into 8 segments. 
4. Put the parsnips on a baking tray and cover with a little bit of neutral oil, honey and rosemary. 5. Bake at 180 degrees Celsius until it’s crispy on the outside, tender on the inside. 

TIP

Deep fry the skins on 180 degrees Celsius and let drain on paper towels, use them to finish the dish