Grilled junior beef
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.
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Recipe components
Junior beef
| Ingredients | Preparation |
|---|---|
| Mix. |
| Coat the steaks ( 175 g) with the Mycryo® mixture. Leave to rest in a cool place under cellophane. Grill the meat. |
Vegetable brochette
| Ingredients | Preparation |
|---|---|
| Mix. |
| First blanche he hard vegetables. Skewer everything on the brochette. Coat with the Mycryo® mixture. Grill. |
Stuffed tomatoes
| Ingredients | Preparation |
|---|---|
| Mash the potatoes and mix with the other ingredients. |
| Fill the tomatoes with the puree. Heat the tomatoes. |
Béarnaise
| Ingredients | Preparation |
|---|---|
| Beat together. |
| When it begins to stiffen, add the butter and Mycryo®. |
| Mix in the tarragon, chevil and cream. Season with pepper and salt. |
