Brasserie Blanc launches on the 16th of May at the iconic Opera Terrace, in the heart of London’s Covent Garden.
With its stunning arched glass ceiling and views across the piazza, the Grade II-listed building is directly opposite The Royal Opera House. The airy and spacious brasserie makes full use of its balcony location overlooking the piazza and is the grand traditional Parisian brasserie with a contemporary twist.
To celebrate his latest opening, Raymond shares his Boeuf Lyonnaise recipe with us.
BOEUF LYONNAISE
Beef and onions with parsnip mash
Beef and onions with parsnip mash
EQUIPMENT REQUIRED
Large knife
Chopping board
Scales
Wooden spoon
Heavy frying pan
Casserole and lid
Greaseproof paper
Large saucepan
Colander
Chopping board
Scales
Wooden spoon
Heavy frying pan
Casserole and lid
Greaseproof paper
Large saucepan
Colander
INGREDIENTS
BEEF
4 Beef feather steak (200g each)
80g unsalted butter
10g salt
Pinch black pepper
500g red wine (Pinot Noir preferable) boiled by half
1200g chicken stock
3 sprigs thyme
3 bay leaves
1200g Spanish onions, sliced 1 cm thick
50g unsalted butter
BEEF
4 Beef feather steak (200g each)
80g unsalted butter
10g salt
Pinch black pepper
500g red wine (Pinot Noir preferable) boiled by half
1200g chicken stock
3 sprigs thyme
3 bay leaves
1200g Spanish onions, sliced 1 cm thick
50g unsalted butter
MASH
500g peeled parsnips, cut into 2 cm rounds
150g peeled Maris Piper potatoes, cut into 2 cm rounds
1500g boiling water
4g salt
Pinch white pepper
SERVES
Four people
500g peeled parsnips, cut into 2 cm rounds
150g peeled Maris Piper potatoes, cut into 2 cm rounds
1500g boiling water
4g salt
Pinch white pepper
SERVES
Four people
METHOD
BEEF
1. Melt 80g butter in frying pan.
2. Sear beef steaks on each side until nice and brown.
3. Place steaks in the casserole.
4. Melt rest of butter.
5. Add onions.
6. Sauté until golden brown for at least 15 minutes, you will need to keep turning them.
7. Add onions, wine, herbs, seasoning and stock.
8. Cover with greaseproof paper then lid.
9. Simmer for 3 hours.
10. Remove steaks, and reduce the sauce on a high heat (a light gravy).
11. Return meat and serve.
BEEF
1. Melt 80g butter in frying pan.
2. Sear beef steaks on each side until nice and brown.
3. Place steaks in the casserole.
4. Melt rest of butter.
5. Add onions.
6. Sauté until golden brown for at least 15 minutes, you will need to keep turning them.
7. Add onions, wine, herbs, seasoning and stock.
8. Cover with greaseproof paper then lid.
9. Simmer for 3 hours.
10. Remove steaks, and reduce the sauce on a high heat (a light gravy).
11. Return meat and serve.
MASH
12. Cook potatoes and parsnips for 20 minutes until tender.
13. Drain and puree.
14. Add cream, butter and seasoning.
12. Cook potatoes and parsnips for 20 minutes until tender.
13. Drain and puree.
14. Add cream, butter and seasoning.
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