Grilled junior beef with vegetable brochette, stuffed tomato and béarnaise (Created by Felix Alen, Chef at Hof ter Rhode - Callebaut Ambassador Belgium)

Junior beef

Ingredients Preparation
1 tablespoon
Provençal herbs
Pepper
Sea salt
Mix.
4 junior beef steaks of
175 g
Coat the steaks with the Mycryo® mixture. Leave to rest in a cool place under cellophane. Grill the meat.

Vegetable brochette

Ingredients Preparation
1 tablespoon
Pepper
Salt
1 tablespoon fresh garden herbs (rosemary, thyme, marjoram, etc.)
Mix.
4 large mushrooms
500g season's vegetables
1 tablespoon fresh garden herbs (rosemary, thyme, marjoram, etc.)
First blanche he hard vegetables. Skewer everything on the brochette. Coat with the Mycryo® mixture. Grill.

Stuffed tomatoes

Ingredients Preparation
250g boiled potatoes
1 tablespoon
1/2 tablespoon extra virgin olive oil
1/2 tablespoon chopped, blanched lime rind
100g white celery, diced and blanched
Pepper
Salt
Mash the potatoes and mix with the other ingredients.
4 small tomatoes Fill the tomatoes with the puree. Heat the tomatoes.

Béarnaise

Ingredients Preparation
4 egg yolks
1 tablespoon tarragon gastric (infusion of shallots, tarragon, wine vinegar, pepper corns, garlic, bouquet garni, parsley and lemon rind)
2 tablespoons white wine
2 tablespoons water
Beat together.
100g melted butter
100g
When it begins to stiffen, add the butter and Mycryo®.
1 tablespoon chopped tarragon
1 tablespoon chervil
1dl whipped cream
Pepper
Salt
Mix in the tarragon, chevil and cream. Season with pepper and salt.