Organic Black Angus Beef steak Nuts

Ingredients

100% Black Angus Beef*.

*Ingredients from organic farming

Instructions

Slightly rub the meat with organic olive oil, place it on the grill or other cooking material and brown each side for 5 minutes until you get a nice caramelization, then put it in the oven at 180°c for 8 to 20 minutes depending on how cooked you want your meat. After taking it out of the oven, let it rest as long as the cooking time took in order to let the blood spread uniformly in the muscle, which will give an extraordinary tenderness to your beef piece. Note that the oven is optional and the meat can be completely cooked in the grill or the pan, remember though to lower the fire or the heat in order not to burn the juices.

A little bit of Fleur de Sel is finished and it's perfect!

Store refrigerated at 0-4 ° C for fresh and store at -18 ° C for frozen food.

Do not refreeze a defrosted product.

Part of beef

Recipes

PREPARATION TIME: 10 MINUTES

COOKING TIME: 15 MINUTE

    - 1 Organic Black Angus beef steak nuts of 1kg

    - Salt, pepper from the mill

    - Grape seed oil

    - Fleur de sel, pepper from the mill

1. Drop an oil trickle on the beef steak nuts and rub it on each side.
2. Grill the Rib 1 minute on each side on a warm grill.
3. Let it rest 10 minutes.
4. Preheat the oven to maximum temperature.
5. Cook the rib steak in the oven for 15 minutes.
6. Turn off the oven and open the door let the meat rest for 10 minutes inside.
7. Sprinkle with salt and pepper. Serve immediately with an organic green pepper sauce or an organic béarnaise sauce from Délicieux Secret.

Anchovies Sauce

Mix 12 anchovies kept in oil with 5cl of olive oil, 1 tbs of Sherry vinegar and 20 parsley leaves until you get a fine cream.

Summer truffle Sauce

Reduce 30 cl of veal stock (homemade or frozen) by half, add 1 tsp of organic porcini mushrooms and summer truffle cream from Délicieux Secret, (link), 40cl of heavy light crème Fraiche, sprinkle with salt & pepper, mix well and serve immediately.

Mustard and Shallot Sauce

Brown with butter 4 sliced shallots, add 1 tsp of cider vinegar, reduce by half on high heat, add 40 cl light cream and 1 tbsp of old-fashioned Dijon mustard bio from Delicious Secret (link), mix well on high heat. Serve immediately.

Marie-Caroline MALBEC

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