- Cut the beef into cubes of 1cm. Season with salt, pepper and paprika.
- Heat the oil and butter in a frying pan, and sear the cubes of meat (with should remain rare.)
- Drain, and set aside the beef in a metal bowl.
- Add the tomato concentrate to the veal stock.
- Remove some of the oil from the frying pan, and add the chopped onion.
- Soften for 1 or 2 minutes.
- Deglaze with white wine, and leave to reduce.
- Add the veal stock, and reduce once more.
- Add the drained meat cubes.
- Add the crème fraîche, and reduce for a further 3 minutes.
Preparation : 1 hour
Refridgerator : 1 hour
Cooking time : 2 minutes per pan
1 kg pototoes (ex. Bintje)
1 whole egg and 3 yolks
1 pinch of ground nutmeg
75 gr butter
100 gr golden breadcrumbs
Salt and pepper
- Peel and wash the potatoes. Cut into small pieces and place in a saucepan of cold water.
- Salt, and cook for 30 minutes on a high heat.
- Drain the potatoes, and press through a mill. Return the mash to a saucepan on a moderate heat, stirring constantly, to evaporate some of the humidity.
- Off the heat, mix in 75 gr of butter and 3 egg yolks to the hot puree, incorporating each one fully before adding the next.
- Season with salt and pepper and the ground nutmeg. Spread the puree into a dish, and leave in the fridge for one hour. This will firm the potato making it easier to handle.
- Flour a board and kneed the potato puree to make it smooth. Take one large spoonful of the mixture and mould it into a cylinder. Do the same with the remainder of the puree.
- Place 100 gr of breadcrumbs onto a plate.
- Beat the whole egg with a pinch of salt.
- Dip each croquette into the beaten egg until completely coated, and then roll in the breadcrumbs.
- Leave to rest for 10 minutes.
- Heat a deep fryer to 170°c. Deep fry the croquettes in this hot but not smoking oil for around 2 minutes.
- Drain the croquettes on absorbant paper.
Keep warm in the oven until serving.