Carpaccio of Aubrac gîte round
Saint-Fiacre green beans, vinaigrette with beef jus and wild thyme
The preparation
- Place a piece of Aubrac beef round in the freezer for about ten minutes to firm it up.
- Meanwhile, prepare the green beans (such as Saint-Fiacre beans) and butter beans, or any other flavorful variety. Cook them in boiling salted water (alcohol-based) and refresh them immediately to preserve their bright color.
- Prepare a vinaigrette using reduced red wine vinegar, reduced beef juice and wild thyme oil.
- Pick some unusual herbs from the garden, such as Valerian phu or Greek valerian, which will add a touch of bitterness. You can also add some wild thyme flowers or any other freshly picked herbs.
- Once the beef has firmed up, slice it thinly using a slicer. Place a spoonful of vinaigrette on the bottom of the plate. Arrange the beef slices on top, lightly seasoned with cider oil, fleur de sel, and freshly ground pepper. Place the seasoned green beans in the center and finish by garnishing the plate with seasonal herbs and flowers, as well as a few thin shavings of aged Rodez cheese.
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Enjoy your meal.