Grilled Beef

In a frying pan, heat honey. Pour soy sauce, mustard and olive oil while beating regularly. Season with salt and pepper. Set aside in a warm place.

Components:

• 40 g Hédène fir honey from Lorraine
• 20 g soy sauce
• 20 g mustard
• 10 g olive oil
• Salt, pepper

Cut 2 slabs in the sirloin then dip them in the sauce during 20min. Drain beef and mark it on a hot grill. Finish cooking in oven at 120 degrees C for 5-6 min depending on desired cooking.

Components:

• 240 g sirloin steak
• 50 g beef gravy

At the right time, blend all vegetables in a small bowl and season with lemon vinaigrette.

Components:

• 80 g grilled white onions
• 80 g cooked pea
• 8 pak choi lines
• 10 fine slices of button mushrooms
• 40 g leafs and flowers of silene vulgaris

Mix all ingredients and spread the mixture between 2 sheets of baking paper until a 2mm thick. Leave in a cool place then cut 2 3-cm-radius discs. Keep the mixture’s remainder for future use.

Components:

• 50 g de beurre  
• 60 g de poudre d’amande 
• 50 g de pain de mie 
• 30 g de noisettes torréfiées 
• 10 g fir honey from Lorraine Hédène 
• Sel, poivre

In a pan, pour water and honey. Heat up to 60 degrees C. Add agar-agar. Bake during a few minutes then let it cool. Mix it with lemon juice. Set aside in a cool place.

Components:

• 100 g water
• 50 g Hédène fir honey
• 1.5 g agar-agar
• 1 lemon juice

In the middle of a plate, drop a disk of Viennese and put it under the grill for 2-3 min. Arrange beef stab and polish with the marinade’s remainder. Place harmoniously the pea salad around the stab. Drop some pea mash, pea juice and honey jelly. Add beef gravy.