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Fir honey from Jura

Fine and woody

Voir fiche produit

Grilled Beef

Fir honey from Jura

Voir fiche produit

Marinade sauce

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

Beef

  • 240 g sirloin steak
  • 50 g beef gravy

Green pea salad

  • 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

Lemon vinaigrette

  • 100 g pea mash
  • 2 drops of jellified pea juice

Hazelnut Viennese

  • 50 g butter
  • 60 g almond powder
  • 50 g white bread
  • 30 g roast hazelnuts
  • 10 g Hédène fir honey
  • Salt, pepper

Honey jelly

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

Marinade sauce

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.

Beef

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.

Pea salad

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

Hazelnut Viennese

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.

Honey jelly

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.

Presentation

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.