Beef Medallions in Aspic
Beef and eggs provide complete protein, while gelatin creates a firm set with a rich meat flavor. Slow cooking in an aromatic broth tenderizes the meat, and champignons add a savory umami note.
Cover the beef (1200 g) with hot water and boil it for 5 minutes. Remove, rinse, and return the meat to the pot.
Add the dry white wine (100 g), cold water, carrot (80 g), parsley root (50 g), and onion (100 g). Bring to a boil, reduce the heat, and simmer for 15–20 minutes, skimming the foam.
Add the champignons (150 g), table salt (5 g), and black pepper (1 g). Cook for another 30–40 minutes until the meat is tender.
Remove the meat, vegetables, and mushrooms. Cool the meat in the broth, then strain the broth.
Cover the gelatin (20 g) with hot broth and warm it until fully dissolved, without boiling.
Slice the meat into medallions, arrange them in serving molds, and pour in the gelatin broth.
Hard-boil the egg (150 g), slice it, and arrange it on top. Chill the medallions until set.
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