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.
Level:
Medium

Junior beef

Ingredients: Junior beef

  • 0.5 oz
    NCB-HD706
  • Q.S.
    provencal herbs
  • Q.S.
    pepper
  • Q.S.
    sea salt

Preparation: Junior beef

Mix.

Ingredients: Junior beef

  • 4
    beef steak

Preparation: Junior beef

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

Vegetable brochette

Ingredients: Vegetable brochette

  • 0.5 oz
    NCB-HD706
  • Q.S.
    pepper
  • Q.S.
    salt
  • 0.5 oz
    fresh garden herbs (rosemary, thyme, marjoram, etc.)

Preparation: Vegetable brochette

Mix.

Ingredients: Vegetable brochette

  • 4
    mushrooms
  • 0.5 oz
    fresh garden herbs (rosemary, thyme, marjoram, etc.)

Preparation: Vegetable brochette

First blanche he hard vegetables. Skewer everything on the brochette. Coat with the Mycryo® mixture. Grill.

Stuffed tomatoes

Ingredients: Stuffed tomatoes

  • 8.8 oz
    peeled, boiled Nicola potatoes
  • 0.5 oz
    NCB-HD706
  • 0.2 oz
    olive oil
  • 0.2 oz
    lime zest
  • 3.5 oz
    white celery (diced and blanched)
  • Q.S.
    pepper
  • Q.S.
    salt

Preparation: Stuffed tomatoes

Mash the potatoes and mix with the other ingredients.

Ingredients: Stuffed tomatoes

  • 4
    tomatoes

Preparation: Stuffed tomatoes

Fill the tomatoes with the puree. Heat the tomatoes.

Béarnaise

Ingredients: Béarnaise

  • 4
    egg yolks
  • 0.5 oz
    tarragon gastric (infusion of shallots, tarragon, wine vinegar, pepper corns, garlic, bouquet garni, parsley and lemon rind)
  • 1.1 oz
    white wine
  • 1.1 oz
    water

Preparation: Béarnaise

Beat together.

Ingredients: Béarnaise

  • 3.5 oz
    melted butter
  • 3.5 oz
    NCB-HD706

Preparation: Béarnaise

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

Ingredients: Béarnaise

  • 0.5 oz
    chopped tarragon
  • 0.5 oz
    chervil
  • 10 cl
    whipped cream
  • Q.S.
    pepper
  • Q.S.
    salt

Preparation: Béarnaise

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