Pasture-Raised Beef & Spring Nettle Fricassee

Inspired by early-spring forage walks through the hedgerows, this fricassee marries the minerality of pasture-raised beef with the verdant snap of net...

4 servings
Farm-to-Table Contemporary Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
18 views

Ingredients

🥩

1.5 lbs

Pasture-raised beef tenderloin

cut into 1½-inch medallions, brought to room temperature 30 min before cooking

🥬

3 cloves

Garlic

microplaned

🥛

⅔ cup

Raw Jersey cream

🥩

1 cup

Homemade beef stock

reduced by half for concentrated flavor

💧

½ cup

Dry white wine

preferably Loire Valley Sauvignon Blanc

🌾

1 cup

Heritage-grain farro

📦

2 medium

Shallots

minced

🥬

1 lb

Asparagus

medium stalks, woody ends snapped off

🥬

to taste

Freshly cracked black pepper

🥛

2 tablespoons

Cold cultured butter

cut into cubes

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4 cups

Fresh stinging nettles

loosely packed, thick stems discarded, blanched 30 sec in salted water then shocked in ice water, squeezed dry

🍎

3 tablespoons

Lemon-infused oil

plus extra for finishing

🌶️

to taste

Kosher salt

📦

for finishing pinch

Fleur de sel

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Heat a heavy cast-iron skillet over medium-high heat for 3 minutes until a drop of water skitters across the surface. Pat the pasture-raised beef tenderloin medallions absolutely dry with paper towels—this is crucial for proper caramelization. Season aggressively on both sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
Step 2
Add 1 tablespoon of lemon-infused oil to the pan; when it shimmers and just begins to smoke, lay the beef medallions in with at least 1 inch between each piece. Sear without moving for 2½ minutes until a deep mahogany crust forms. Flip and sear the second side for 2 minutes for medium-rare (internal temperature 125°F). Transfer to a warm plate, tent loosely with foil, and rest while building the fricassee.
Step 3
In the same pan, lower heat to medium and add the asparagus in a single layer. Let them blister undisturbed for 2 minutes until charred in spots, then roll to char the other sides. You're looking for tender-crisp texture with visible caramelization. Transfer to the resting plate with the beef.
Step 4
Reduce heat to medium-low. Add the remaining lemon-infused oil and sauté the minced shallots for 45 seconds until translucent but not colored. Add the microplaned garlic and cook 30 seconds more until fragrant. The fond on the pan bottom should be mahogany-brown, not black.
Step 5
Deglaze with the dry white wine, scraping the pan bottom with a wooden spoon to release all caramelized bits. Reduce by half until syrupy and the sharp alcohol smell has mellowed into sweet fruit notes.
Step 6
Add the reduced beef stock and bring to a gentle simmer. Return the heat to medium and whisk in the cold cultured butter one cube at a time, creating a glossy emulsion. This technique, called monter au beurre, gives the sauce its silken texture.
Step 7
Reduce heat to low and stir in the raw Jersey cream. The sauce should coat the back of a spoon lightly—if too thick, add a splash of stock; if too thin, reduce 1-2 minutes more. Taste and adjust seasoning with salt and pepper.
Step 8
Gently fold in the blanched stinging nettles, allowing them to warm through for 1 minute. The nettles will darken to a deep forest green and absorb the sauce's flavors.
Step 9
Return the beef medallions and any accumulated juices to the pan, nestling them among the nettles. Warm for 30 seconds—just enough to reheat without overcooking.
Step 10
Slice the charred asparagus on the bias into 2-inch pieces. In a separate pot, cook the heritage-grain farro according to package directions until al dente, about 25 minutes. Drain and toss with a drizzle of lemon-infused oil and a pinch of fleur de sel.
Step 11
To serve, spoon a bed of farro onto warmed plates. Nestle beef medallions atop the grains, spooning the nettle fricassee over and around. Arrange the charred asparagus pieces artfully, then finish with a final drizzle of lemon-infused oil and a whisper of fleur de sel.

✨Chef's Tips

  • ★When handling stinging nettles, wear gloves until after blanching—the heat neutralizes the formic acid that causes the sting. After blanching, squeeze the nettles as dry as possible; excess water will dilute your beautiful sauce.
  • ★The difference between restaurant and home beef lies in temperature control. Use an instant-read thermometer inserted sideways into the thickest part of the beef—remove from heat at 120°F for perfect medium-rare after carryover cooking.
  • ★Create restaurant-quality plating by warming your plates in a 200°F oven for 5 minutes. This prevents the sauce from seizing and keeps the beef at optimal serving temperature throughout the meal.
  • ★If your Jersey cream is ultra-thick, whisk in 1 tablespoon of the warm sauce before adding it to the pan—this tempers the cream and prevents curdling when it hits the hot liquid.
  • ★For an extra layer of springtime flavor, reserve 1 tablespoon of the nettle blanching water and add it to the sauce—it carries concentrated nettle essence and a touch of chlorophyll for vibrant color.
springbeefnettleforagedpasture-raisedcreamfarroasparagusseasonal