Angry Pierre Burger

Chef Paul Tyas, Grosvenor Hotel

Ingredients

500g Beef fillet trim
30g Cornichons
10g Capers
1tbsp Ketchup
1tsp Dijon 
1 Shallot
Worcestershire sauce (to taste)
Tabasco (to taste)
Sprinkle chopped parsley
4 Eggs
10g Fresh Truffle
4 slices Brillat Savarin Butter lettuce 
4 Pain De Mie burger buns
4 Tbsp Sauce Choron
4 Tbsp Bois Boudrain sauce (to taste)

Sauce Choron:
White wine vinegar reduction (to taste)
400ml Clarified butter
6 Egg yolks

Bois Boudrain Sauce:
100g Diced shallots
50ml Ketchup
20ml White wine vinegar
50ml Olive oil Handful each chopped tarragon, parsley, chervil 
10 drops Tabasco

Method

1 Pattie 

Dice the beef and add in chopped capers and cornichons
Dice shallots and add to the beef along with ketchup, Worcestershire sauce, Dijon, tabasco and parsley
Form into patties and refrigerate for 5 hours 

2 Bois Boudrain 

Combine all ingredients in a bowl and mix thoroughly

3 Sauce Choron 

Separate the egg yolks into a stainless steel bowl and add the vinegar reduction 
Over a water bath, cook until the mixture forms ribbons
Remove from heat and whisk in clarified butter until thick
Add in the Bois Boudrain sauce to taste

4 Assembly 

Grill the pattie for 4 minutes on each side
Cut the bun in half, butter and toast on a grill plate until golden
Spread with sauce Choron 
Add the lettuce, pattie, Brillat Savarin, shaved truffle and fried egg

Print
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