50 Best Recipe of the Month: Dominique Crenn's beef jus with The Glenlivet Founder's Reserve

Laura Price - 12/12/2016

In the final installment of our Show Us Your Flavor series, in association with The Glenlivet, The World's Best Female Chef Dominique Crenn shares the recipe for her wagyu beef jus with Founder's Reserve whisky.


The cook: As The World's Best Female Chef 2016 and the first woman in the US to be awarded two Michelin stars, Dominique Crenn has plenty of accolades to her name. She is also increasingly well-known in the popular media, both as a Ted Talks regular and after starring in her own episode of the Netflix Chef's Table series. 

The restaurant: An homage to the chef's late father, Atelier Crenn in San Francisco is modelled on his personal studio and a place where art is the guiding force. Instead of a menu, guests are given a poem, with each dish gradually telling part of a story. Many of Crenn's dishes are based on memories and emotions and guests are taken on a journey through flavors, textures and scents.

The recipe: Crenn put this autumnal beef jus dish together to incorporate the creamy sweetness and zesty fruit flavors of The Glenlivet's Founder's Reserve. The recipe combines a classic French preparation with the flavors of the American whisky and the rich taste and quality of the white truffles and wagyu beef. Simple, yet decadent.


Beef jus with Glenlivet Founder's Reserve

"I'm very much into making sauces with a beautiful alcohol and when I came across this incredible whisky I thought "we need to make a sauce with it". When you pour the sauce over the beef, it looks as sweet as caramel. It's creamy, it's velvety... it's sexy." - Dominique Crenn, Atelier Crenn


Serves 4

Approx 4kg beef shortrib
40g canola oil
100g butter
200g shallots, peeled and halved
50g garlic, cloved and unpeeled
10g Maldon salt
Approx 4l water


1. Heat one large, two medium rondeau (shallow pans with two loop handles) on the French top with 90% heat.
2. With two trays of shortrib out, add canola oil to the pans; oil should barely begin to smoke.
3. Lay shortribs skin side down in to pans and caramelize, rotating the rondeau for hot spots regularly.
4. Repeat this process on the two sides, and finally on the bone side, increasing heat to 100%.
5. Once fully caramelized, deglaze pans with cold water.
6. Strain off beef into perforated hotel pan setup and deglaze pans again.
7. In the large rondeau, add butter, shallots, garlic, and salt; sweat lightly.
8. Add beef back into pan and deglaze one final time.
9. Cover with ice cold water.
10. Bring up on med-high heat, skimming foam and fat as needed.
11. Once up, place on diffused heat in the back of the French top, stock should be slowly percolating.
12. Cook for 3.5 hours, skimming foam and fat as needed.
13. Skim, strain into two pots, skim again.
14. Reduce on medium heat, skimming foam and fat as needed; strain and downsize pots as needed.
15. During service, season with Glenlivet Founder’s Reserve, honey, and sherry vinegar; add white truffle hache. 


Now watch the video:

Watch the other videos in the Show Us Your Flavor series with Thomas Carter and Ignacio Mattos at Estela, New York and Dave Pynt at Burnt Ends in Singapore.

Now discover more recipes from the 50 Best chefs, including Hartwood's pork ribs and Mexican aguas frescas by Enrique Olvera of Pujol.