Rib of Beef with Brown Butter Jus, Baby Potatoes and Wild Fleur de Sel

Rib of Beef with Brown Butter Jus, Baby Potatoes and Wild Fleur de Sel

Ingredients (2 to 3 people)

1 dry-aged rib of beef (800 g to 1 kg)

600 g baby potatoes

40 g of butter

Olive oil

1 shallot

10 cl of veal stock or reduced broth

Thyme and rosemary

Fleur de Sel Sauvage

Preparation

Meat

Take the rib of beef out of the fridge 1 hour before cooking.
Heat a heavy frying pan with a drizzle of oil.
Sear the meat over high heat for 3 to 4 minutes per side for a nice crust.

Brown butter & reduced pan jus
Reduce the heat slightly, add the butter, thyme and rosemary.
Baste the meat continuously.
Remove the beef and let it rest under a sheet of baking paper.
In the same pan, brown the finely chopped shallot, deglaze with the veal stock, let reduce for a few minutes: you obtain a short, intense and bright juice.

Baby potatoes
Roast them in the oven or in a pan with olive oil until they are golden brown and tender.

To serve
Slice the beef.
Cover lightly with juice.
Add the baby potatoes.
 

Finish with a pinch of Fleur de Sel Sauvage on the meat, just before serving.

It is this last gesture which brings the contrast:
the crispness of the salt, the depth of the meat, the roundness of the browned butter.