Menu

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.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info