Old cow sirloin aged 40 days accompanied by carrot and yuca cream

You can make this recipe from our friends at TuBocaAgua in the following way:

Ingredients for 2 people:

• Old cow ribeye steak, 40 days of maturation, Campoverde Meats
• 1 medium yuca, 3 carrots
• 1/2 onion, 2 pear tomatoes
• 1 clove of garlic
• 1 splash of chamomile, fried tomato and cream
• 2 bay leaves
• EVOO
• Coarse and flaky salt

Meat preparation:

1. We take the steak out of the fridge 2-3 hours before cooking it so that it can cool down. We cover it with transparent paper to prevent it from oxidising. Before cooking it, we dry it with absorbent paper.
2. We will cook our steak on a cast iron griddle in two phases. In the first phase, we will sear the steak over high heat (the griddle must be very hot before cooking) to prevent its juices from escaping. We will cook it for 3 minutes on each side, remove it from the griddle and let it cool until it reaches room temperature. The second phase will be just before eating it. We will put the griddle on medium heat and, depending on the thickness of the steak and the particular taste of each person regarding the doneness of the meat, we should use the following times: rare 3-4 minutes on each side and to have them done right 6-7 minutes on each side.
3. For presentation, we cut it into thick strips, sprinkle flaky salt on top and serve it with our cream.

Preparation of the cream:

1. Peel and chop the yuca and carrots. Cook them in a pot with a little salt and bay leaves. When they are tender, remove them and keep the cooking broth.
2. In a pan with a base of EVOO, fry the previously chopped garlic clove and onion. When the onion is cooked, add the grated pear tomato. Cook until all the water in the tomato is reduced.
3. Add the yuca and carrot along with the chamomile. Mix everything well and raise the heat to reduce the alcohol. Add a glass of the cooking broth and reduce again.
4. Blend everything and pour it back into the pan. As yuca is very fibrous we have to work the cream, so we add a glass of cooking broth, the fried tomato and the tapioca. On low heat we will stir it continuously until it becomes creamier. If we see that it is necessary we add a little more broth.
5. Add salt and hot paprika to taste and stir well.