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


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


Recipe for 12 tapas

Beef lollipop

480 Gr
Boston steak
100 Ml
Soy sauce
100 Ml
Balsamic vinegar
3 Sprig(s)
30 Grape(s)
Sichuan pepper
24 Unit(s)
Skewer sticks

Onion purée

3 Unit(s)
2 Sprig(s)
1 Clove(s)
60 Gr
  • Salt and pepper

Preparation time: 45.00 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 5mins. Once the onion is thoroughly cooked, blend it all for 2mins to get the perfect texture. Season.

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