Grilled junior beef

level 2

When pan-frying delicate ingredients such as junior beef, you may want its natural flavours to really come out. Cocoa butter makes for a great, 100% natural and vegetable alternative to butter or oil. Mycryo® is powdered pure cocoa butter that naturally seals your ingredients. This way, all the flavours and juices are preserved during frying. Compared to butter or olive oil, Mycryo® has a neutral taste and doesn't drown out or affect the natural flavours of your ingredients. Simply sprinkle the Mycryo® straight onto the ingredients and fry in a hot pan. Clean, simple and delicious.

Recipe components

Used Callebaut products

Junior beef

IngredientsPreparation

Mix.

  • 4
    beef steak

Coat the steaks ( 175 g) with the Mycryo® mixture. Leave to rest in a cool place under cellophane. Grill the meat.

Vegetable brochette

IngredientsPreparation

Mix.

  • 4
    mushrooms
  • 15g
    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

IngredientsPreparation

Mash the potatoes and mix with the other ingredients.

  • 4
    tomatoes

Fill the tomatoes with the puree. Heat the tomatoes.

Béarnaise

IngredientsPreparation
  • 4
    egg yolks
  • 15g
    tarragon gastric (infusion of shallots, tarragon, wine vinegar, pepper corns, garlic, bouquet garni, parsley and lemon rind)
  • 30g
    white wine
  • 30g
    water

Beat together.

When it begins to stiffen, add the butter and Mycryo®.

  • 15g
    chopped tarragon
  • 15g
    chervil
  • 10cl
    whipped cream
  • Q.S.
    pepper
  • Q.S.
    salt

Mix in the tarragon, chevil and cream. Season with pepper and salt.