Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 12

Mamaison Hotel Andrassy Budapest, Hungary

Beef cheeks and St. Jacob scallops
with cauli?ower purée
Ingredients:

Directions:

2 kg beef cheeks
30 ml oil
200 g shallots
50 g garlic
2 bay leaves
90 ml red wine (dry)
4 scallops
1 kg cauli?ower
200 g butter
500 ml milk

Fry the beef cheeks on high heat. Fry the onion and garlic in a
pressure cooker, add the red wine and boil. Then add the bay
leaves and pre-fried cheeks. Boil everything in the pressure
cooker for 1-1.5 hours on low heat. After that remove
everything from the pressure cooker and boil till it loses 2/3 of
its liquid. Cook the cauli?ower in salty milk until soft, and then
?lter. Fry butter until brownish color, add to the cooked
cauli?ower, and make a purée from the whole. If necessary, the
remaining milk diluted until a suf?cient consistency is reached,
add salt and pepper if necessary. Boil the vegetables, and grill
them on the butter. Fry the scallops for 1-2 minutes on both
sides in a hot pan.

Serving:
When serving, put the purée on the plate, steamed cheeks and scallops are placed next to the vegetables, and sprinkle the meat
with red wine sauce.

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