Jean Troisgros, Pierre Troisgros

Raw Beef with Digoinaise Sauce

Boeuf cru sauce Digoinaise

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Ingredients

  • 560 g (1¼ lb) best entrecôte steak
  • 80 watercress leaves

Method

  1. Prepare the Digoinaise sauce.
  2. Ask for a piece of beef close to the first rib, which has less waste, and make sure that the meat has been well hung, for at least 15 days, and that the flesh is generously marbled with fat. Cut into very fine slices with a ham knife or bacon sheer.
  3. Take the leaves of watercress off