Recipe: Roasted Pear of Beef with Parisian Apples

1- Peel your potatoes then using a Parisian spoon scoop out about twenty small balls kept in cold water, you will keep the rest for a soup.

2- Pour your potatoes into a pot of cold water, salt with coarse salt add a little thyme and a bay leaf, bring to a boil then maintain for 5 minutes.

3- Then in a pan put the clarified butter, drain your potato balls then place them in your butter with your 1/2 garlic cloves let roast gently on the fire until they are well browned (about 10 minutes) salt and cover then turn off the heat.

4- In a pan melt a good piece of butter and a few drops of oil then when everything is foamy place your 4 pieces of meat then roast them on all sides (about 4 minutes) turn off your heat, remove these pieces then at the bottom of the pan place a small inverted plate, put the pieces on top salt and pepper then cover for a 6 minute rest.

5- Turn on your heat under the 2 pans, remove your 4 pieces of meat and your plate then deglaze your pan with your wine sauce with a whisk mix the drippings then strain it, slice on your cutting board the pieces and arrange them on hot plates, arrange the sauce around as well as the Parisian potatoes then pour over your pieces of meat the boiling juice a few grains of pepper and you're done.
*The pear is part of the butcher's cuts (like the whiting or the spider) it is a well-rounded and meaty cut found in the inner face of the thigh;
Its situation is ideal because this muscle works very little, hence its tenderness.
*Clarified butter; melted butter from which you have first removed the foam (casein) then removing the rest without taking the bottom (whey)