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.