It comes from the front of cattle´s limb and is softly and lightly fibrous, also considered as one of the softest muscles, so it is perfect for steaks, roast beef or tastes great as beef tartare.
Grilled steak with apple horseradish Ingredients 4 steaks about 3 to 4 cm thick Salt and pepper 2 cloves of garlic Olive oil 150g fresh horseradish 2 apples 2 teaspoons lemon juice 1 teaspoon vinegar Icing sugar for flavouring Method Mix olive oil with salt, pepper and pressed garlic, smear meat on both sides. Let it rest for a while. Meanwhile, prepare apple horseradish. Grate horseradish and apples finely, drizzle with lemon juice and let it soak for a while. Then add vinegar, salt, a bit of icing sugar and leave it rest in a fridge. Grill meat for 4 to 6 minutes on each side (depending on your preference of doneness). Remove from grill and serve steaks with apple horseradish and a fresh crispy baguette smeared with olive oil and sprinkled with fresh herbs.
Bottom round roast with Burgundy sauce Ingredients 600g bottom round roast 80g English bacon 1 onion 2 carrots 2 cloves of garlic A few peppercorns Sea salt Beef broth 300ml dry red wine 2 tablespoons olive oil 50g softened butter 1 tablespoon flour Bay leaf Bunch of parsley, thyme and rosemary Method Cut meat into cubes and mix with onion roughly chopped, sliced carrots and garlic, add peppercorns, bay leaf and bunch of herbs. Pour wine and leave marinate in a cold place for at least a few hours preferably overnight. Remove meat, vegetable and keep marinade. Fry sliced bacon, then add dry meat and fry on all sides. Add salt and vegetable and fry in a pan until vegetable is roasted. Then pour marinade and simmer for 1.5 hours on a low heat. If necessary, baste with broth. When meat is soft, add softened butter mixed with flour and simmer together for about 10 minutes. Serve meat in Burgundy sauce with dumplings.