Devon Red Ruby sandwich

This classic beef sarnie gets the top chef treatment, with Michael Cainess additions of plucky celeriac remoulade and confit garlic and parsley butter
By Michael Caines
Devon Red Ruby sandwich
  • Rating:
  • Serves: 1
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes plus 20 minutes chilling
  • Effort: easy

Ingredients

For the confit garlic and parsley butter

  • 15 g garlic, cloves, peeled, halved
  • 375 g unsalted butter
  • 20 ml vegetable oil
  • sprigs fresh thyme
  • 1 tsp freshly chopped flatleaf parsley

For the crisp fried shallots

  • 120 g banana shallots, peeled, thinly sliced
  • 150 g plain flour
  • 2 tsp salt
  • 400 ml vegetable oil

For the celeriac remoulade

  • 180 g celeriac, , peeled, chopped
  • 150 g mayonnaise
  • 1 tsp chopped, fresh chives
  • 1 1/2 tsp white truffle oil

For the beef sandwich

  • 1 levain demi- baguette, halved lengthways
  • 20 g confit garlic, and parsley butter, from above
  • small handful mixed lettuce, leaves
  • 35 g celeriac, remoulade, from above
  • 100 g topside of beef
  • 1 tsp crisp fried shallots, from above

Tips and Suggestions

The quantities given for the confit garlic and parsley butter, celeriac remoulade and crisp shallots will yield more than is needed for this recipe. The butter can be kept for up to a month in the fridge, though the celeriac remoulade is best eaten in 2-3 days. The crisp shallots will keep in an airtight jar for up to one week.

Method

1. For the confit garlic and parsley butter: place the garlic into a small saucepan along with a quarter of the butter, as well as the oil and thyme. Season with salt and freshly ground black pepper. Cook over a medium low heat for 15-20 minutes, or until the garlic is soft.

2. Transfer the garlic and cooking liquid and the remaining butter into a food processor and blend to a smooth puree. Stir in the chopped parsley. Spoon the butter onto a sheet of cling film, roll into a log and chill in the fridge until set. Remove from the fridge 20-30 minutes before serving to allow the butter to reach room temperature.

3. For the celeriac remoulade: place all the celeriac remoulade ingredients into a bowl and toss well to combine. Set aside until needed.

4. For the crisp shallots: dust the shallots in the seasoned flour. Heat the vegetable oil in a deep, heavy-based pan or deep-fat fryer to 140C/ 284F and fry the shallots for 8-10 minutes, or until a deep golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Season with salt and freshly ground black pepper while still warm. Set aside.

5. For the beef sandwich: heat the butter and oil together in a frying pan until foaming, then cook the beef for 3-4 minutes on both sides, or until cooked to your liking. Allow to rest for at least five minutes.

6. Butter the baguette halves with the confit garlic and parsley butter, then lay the lettuce leaves on one half of the baguette. Spoon the celeriac remoulade over the lettuce. Thickly slice the beef, then arrange the slices over. Top with the crisp shallots and place the other baguette half on top. Serve.

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