BEEF WITH FERMENTED GARLIC BUTTER, ROASTED FIGS & SALTED WALNUT CRUNCH

Category: Main – Editorial Fine Brasserie
Season: Late Summer / Autumn | Serves: 4
Prep: 45 min Cook: 40 min | Total: ±1 h 25 min | Difficulty: Advanced

THE STORY

Some dishes begin with silence — the kind right before the butter hits the pan.
This one is built on patience and perfume: tender beef seared until the edges hum, finished with butter kissed by fermented garlic.
Roasted figs bring perfume, walnuts bring rhythm, and a few flakes of salt tie the story together.

It’s generous but not heavy — built for that late-summer moment when evenings start to taste like autumn.

What You Receive

• Full professional recipe in KooK Studioo A4 PDF format, publication-ready

• Story, detailed ingredients, chef-level method, plating, pairing, and chef’s note

• Copyright and licensing statement

• Written in chef-standing-next-to-you tone

License & Purchase Options

Exclusive Purchase — €600
Full publishing rights; recipe removed from sale and reserved exclusively for your brand or publication.