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:
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Medium
Junior beef
Ingredients: Junior beef
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15 gNCB-HD706
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Q.S.provencal herbs
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Q.S.Pepper
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Q.S.sea salt
Preparation: Junior beef
Mix.
Ingredients: Junior beef
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4beef 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
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15 gNCB-HD706
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Q.S.Pepper
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Q.S.salt
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15 gfresh garden herbs (rosemary, thyme, marjoram, etc.)
Preparation: Vegetable brochette
Mix.
Ingredients: Vegetable brochette
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4mushrooms
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15 gfresh 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
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250 gpeeled, boiled Nicola potatoes
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15 gNCB-HD706
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7,5 gOlive oil
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7,5 glime zest
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100 gwhite celery (diced and blanched)
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Q.S.Pepper
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Q.S.salt
Preparation: Stuffed tomatoes
Mash the potatoes and mix with the other ingredients.
Ingredients: Stuffed tomatoes
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4tomatoes
Preparation: Stuffed tomatoes
Fill the tomatoes with the puree. Heat the tomatoes.
Béarnaise
Ingredients: Béarnaise
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4egg yolks
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15 gtarragon gastric (infusion of shallots, tarragon, wine vinegar, pepper corns, garlic, bouquet garni, parsley and lemon rind)
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30 gwhite wine
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30 gwater
Preparation: Béarnaise
Beat together.
Ingredients: Béarnaise
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100 gmelted butter
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100 gNCB-HD706
Preparation: Béarnaise
When it begins to stiffen, add the butter and Mycryo®.
Ingredients: Béarnaise
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15 gchopped tarragon
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15 gchervil
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10 clwhipped cream
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Q.S.Pepper
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Q.S.salt
Preparation: Béarnaise
Mix in the tarragon, chevil and cream. Season with pepper and salt.
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