Norman Beef Cooked Over Applewood Charcoal, Granville Whelks, and Cider Reduction

Directions

1. Beef Prepare the grill: Heat a barbecue or grill with applewood chips until you have a nice, smoky charcoal fire. Grill the beef: Place the beef on the grill and cook for about 5 minutes on each side for medium-rare. Let the beef rest on the grill under aluminum foil. Season: Once rested, season the beef with fleur de sel and Madagascar pepper, then slice into even pieces.
2. Cider Jus Sear the trimmings: In a large pot, heat oil and brown the beef trimmings until caramelized. Aromatics: Add the carrot, onion, garlic, bouquet garni, and shallots. Slightly brown them. Deglaze with cider: Pour in the cider and reduce by half. Simmer: Add the stock, cover, and simmer for 2 hours at 350°F (175°C). Strain and reduce: Strain the jus and reduce it until it has a syrupy consistency. Adjust the seasoning with salt and pepper, and keep warm.
3. Whelks Clean the whelks: Rinse the whelks under cold water and scrub well. Soak them in cold water with coarse salt to remove any sand. Cook the whelks: Boil water with Sichuan pepper, coarse salt, and the bouquet garni. Add the whelks and cook for 30 minutes after the water starts boiling. Cool and shell: Let the whelks cool in their cooking water, then remove the shells. Discard the dark part of the flesh. Sauté: Just before serving, sauté the whelks in olive oil, then season with salt and pepper.
4. Garnish Celery: Slice the celery stalks diagonally. Blanch in salted boiling water, then plunge into ice water to stop cooking. Sauté them in butter when ready to serve. Spring onions: Cut the onions into rings and grill them on a griddle or in a pan until slightly charred on one side. Sprinkle with fleur de sel.
5. Plating Arrange the beef slices in the center of the plate. Surround the beef with whelks, celery, and grilled spring onions in a circular pattern. Drizzle with the cider jus and serve extra jus in a sauceboat.