Génisse Fleur D'Aubrac
From France, Génisse Fleur D'Aubrac is a well-known fresh meat. · France
From France, Génisse Fleur D'Aubrac is a well-known fresh meat.
About Génisse Fleur D'Aubrac
From France, Génisse Fleur D'Aubrac is a well-known fresh meat. Traditionally it features beef.
🏛️ History & Culture
The Aubrac breed has been raised for centuries on the high plateaus of the Massif Central, where its hardy nature and grazing-based diet yield a distinctive, lean yet flavorful meat. The specific designation "Génisse Fleur d'Aubrac" refers to meat from young female cattle (génisse) and a specific premium cut, often the sirloin, under a modern Label Rouge quality label. This label, developed in recent decades, builds on the region's long pastoral traditions to standardize and promote the breed's high-quality beef.
The meat's cultural significance lies in its representation of the Aubrac's rugged pastoral landscape and its connection to local farmers who maintain traditional breeding practices. While the breed itself has an ancient history, the "Fleur d'Aubrac" label is a relatively recent commercial initiative, so its exact origins as a named product are not steeped in centuries of lore. Still, it is celebrated for its marbling and tender texture, often prepared simply as a grilled steak to showcase the natural flavor of the highland pasture.
🍳 How to make Génisse Fleur D'Aubrac
AI-assisted, not kitchen-testedGénisse Fleur d'Aubrac Roast with Herbed Butter
A traditional French preparation highlighting the young Aubrac beef ('génisse') raised in the Aubrac region of southern Massif Central. The meat is the star, so it is cooked simply: roasted and finished with a parsley-and-garlic maïssaise butter, served with pan juices.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4 to 6
- Difficulty
- Medium
Recipe ingredients
- 1.4 kg (3 lb) beef rib or sirloin roast (génisse Fleur d'Aubrac), Aubrac breed heifer, ideally dry-aged; if unavailable, use a well-marbled, grass-fed rib roast
- 15 g (1 tbsp) fine sea salt
- 5 g (1 tsp) coarsely cracked black pepper
- 20 g (4 tsp) unsalted butter, for the pan
- 2 g (1 tsp) lard or goose fat, traditional French baste; substitute with olive oil
- 3 g (1 tsp) fresh thyme sprigs
- 2 g (1 sprig) fresh rosemary
- 2 g (1 small) bay leaf
- 4 g (2 cloves) garlic, smashed, for roasting
- 250 ml (1 cup) dry red wine (Côtes du Rhône or Cahors), for deglazing
- 250 ml (1 cup) beef stock, homemade or low-sodium
- 60 g (¼ cup) softened unsalted butter, for the maïssaise herb butter
- 6 g (2 tbsp) flat-leaf parsley, finely chopped
- 3 g (1 small clove) garlic, grated to a paste
- 2 g (½ tsp) Dijon mustard
- 1 g (¼ tsp) Maldon salt, for the butter
Steps
- 1 Remove the roast from the refrigerator 60–90 minutes before cooking. Pat it dry, then rub the salt and cracked pepper evenly over the surface. Tie the roast at 3 cm (1¼ in) intervals with butcher's twine so it holds its shape while roasting.
- 2 Preheat the oven to 220 °C (425 °F) with a rack in the lower third. Place a heavy roasting pan on the stovetop over medium-high heat and add the 20 g butter and lard.
- 3 When the fat shimmers and just begins to smoke, sear the roast on all sides, turning with tongs, until a deep brown crust forms, about 2 minutes per side. Add the thyme, rosemary, bay leaf and smashed garlic to the pan.
- 4 Transfer the pan to the preheated oven. Roast at 220 °C (425 °F) for 15 minutes, then reduce the heat to 160 °C (325 °F) and continue roasting. Plan roughly 25–30 minutes per 500 g (1 lb) for medium-rare; begin checking the internal temperature after 40 minutes.
- 5 Target internal temperatures (insert a probe into the thickest part, away from bone or fat): 50 °C (122 °F) for rare, 54 °C (130 °F) for medium-rare, 60 °C (140 °F) for medium. Remove the roast 3–4 °C below your target, as the temperature will rise while resting.
- 6 Transfer the roast to a warmed board, loosely tent with foil, and let it rest for 15 minutes. Meanwhile, set the roasting pan over medium heat, pour off excess fat, and deglaze with the red wine, scraping up the browned bits. Reduce by half, add the stock, and simmer 4–5 minutes until lightly syrupy. Whisk in 15 g butter and season the jus to taste.
- 7 Make the maïssaise: mash the softened 60 g butter with the parsley, grated garlic, Dijon and Maldon salt until smooth and flecked green.
- 8 Slice the rested roast across the grain in 1 cm (½ in) slices. Arrange on a warmed platter, spoon a little jus over the slices, and top each portion with a quenelle of the herb butter. Serve the remaining jus in a warmed jug.
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Génisse Fleur D'Aubrac — frequently asked questions
What is Génisse Fleur D'Aubrac?
From France, Génisse Fleur D'Aubrac is a well-known fresh meat. Traditionally it features beef.
What is Génisse Fleur D'Aubrac made of?
Génisse Fleur D'Aubrac is made with beef.
Where does Génisse Fleur D'Aubrac come from?
Génisse Fleur D'Aubrac comes from France. The Aubrac breed has been raised for centuries on the high plateaus of the Massif Central, where its hardy nature and grazing-based diet yield a distinctive, lean yet flavorful meat.
Where can I eat Génisse Fleur D'Aubrac?
On a cool autumn evening around a communal table in an Aubrac farmhouse, locals slice the grilled génisse fleur d'Aubrac straight from the embers.
How do you make Génisse Fleur D'Aubrac?
Making Génisse Fleur D'Aubrac at home takes about 20 minutes of prep and 75 minutes of cooking. The recipe on this page serves 4 to 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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