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
Callebaut Mycryo®
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
Mycryo®
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 Callebaut Mycryo® 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 Callebaut Mycryo® |
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. |
