Beef brains with asparagus
3 servings
20 minutes
Beef brains with asparagus is a refined dish of European cuisine that combines tenderness and rich flavor. Historically, brains were considered a delicacy used in French and Italian gastronomy. Their soft texture and light creamy taste are beautifully complemented by the freshness of asparagus, while the sauce made from white wine, cream, and pike caviar adds a sophisticated depth of flavor. Squid ink gives the sauce an elegant black hue, emphasizing the aristocratic presentation. This dish is perfect for gourmets who appreciate rare and exquisite flavor combinations. Serving with dill adds fresh aromatic notes, making the tasting even more refined. Ideal for special occasions or a romantic dinner when you want to try something unusual and memorable.
1
Soak the brains in cold water for an hour to cleanse from blood. After an hour, change the water and repeat the process three more times. Remove the brains from the water and dip them in boiling water for 20 seconds. Take them out, cool down, and clean off the membrane. Boil the prepared brains in salted water with bay leaves, garlic, and black peppercorns for 10 minutes. Remove the cooked brains from the broth. Dry them and cut into portions.
- Beef brains: 240 g
- Salt: 5 g
2
Clean the asparagus and quickly sauté it in butter.
- Asparagus: 9 pieces
3
Sauté the leek in butter until golden brown. Add white wine and reduce by half. Add cream and salt. Cook until thickened.
- Leek: 40 g
- Dry white wine: 60 ml
- Cream: 100 ml
- Salt: 5 g
4
Fry the brains on both sides and salt them. Heat the sauce, remove from heat, add caviar and cuttlefish ink to color it black, mix well. Place asparagus on a round plate, top with brains, drizzle with sauce, and garnish with dill.
- Beef brains: 240 g
- Salt: 5 g
- Pike caviar: 100 g
- Cuttlefish ink: to taste
- Asparagus: 9 pieces
- Dill: 6 g