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Beef sirloin lollipop marinated in malabar pepper and rosemary, blanched onion purée |

Salted

Fun and delightful tapas recipe, done right with a smooth onion purée!

Note

To keep your onion purée white, don't hesitate to add a little water during cooking to prevent browning.

Ingredients

Recipe for 12 tapas

Beef lollipop

480 Gr
Boston steak
100 Ml
Soy sauce
100 Ml
Balsamic vinegar
3 Sprig(s)
Rosemary
10 Turn(s)
Ground pepper
24 Unit(s)
Skewer sticks

Onion purée

500 Gr
Onion
2 Sprig(s)
Thyme
1 Clove(s)
Garlic
75 Gr
Butter
  • Salt and pepper

Preparation time: 45 min

  • Mise-en-place

    Cut the beef into 24 cubes, all the same size. Chop the rosemary. With a mortar, crush the Sichuan pepper. Mince the onions. Take the leaves off the thyme and finely chop the garlic.

  • Beef lollipop

    One hour in advance, if possible, marinate the beef into the balsamic, soya, rosemary and Sichuan mixture. Sieve them well and dry them accordingly before searing them 2-3mins in a pan at high heat with a little bit of vegetable oil. Reserve 2-3mins before putting them on the sticks.

  • Onion purée

    Gently melt the butter in a pan. Add in the onions, the thyme and the garlic. Cook it all with a lid on, at medium heat while stirring, for 5 mins. Once the onion is thoroughly cooked, blend it all for 2 mins to get the perfect texture. Season.

Official partners

To keep your onion purée white, don't hesitate to add a little water during cooking to prevent browning.

Class with similar recipe

Thursday, January 2nd 18:00 to 21:30
Old Montreal
110 $ / pers.
LES 6 à 8 COCKTAIL/TAPAS

LES 6 à 8 COCKTAIL/TAPAS

Cocktail and tapas classes + 1 glass of wine included

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  • Beef sirloin lollipop marinated in Malabar pepper and rosemary, blanched onion purée |
More information
2 / 12

110 $ / pers.
10 places disponibles

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