Beef flank steak tataki, honey and orange marinade, creamy pea puree with sage, grilled panko
Easily seared meat recipe, asiawith an Asian touch and colourful pea puree.
IngredientsRecipe for 12
Dressing your plate
- Salt and pepper
Preparation time: 30.00 min
Prepare some Parmesan shavings.
Peel and mince the onions.
In a hot pan with a spoon of butter, lightly brown the panko and put aside..
In a plastic container, pour the orange juice and the honey on the meat and let marinate in the fridge for 2 hours.
- Beef tataki and caramelized onions
Remove the meat from the juice, put on a linen to remove the excess of lquid and season with fleur de sel.
In a hot pan with vegetable oil, sear the meat on each side for about 1 min.
Put aside and slice.
In a hot pan with vegetabe oil, cook the onions, add salt and pepper and a bit of the marinade juice. Mix with a wooden spoon until the onions are caramelized.
- Pea puree
In a hot pan with a spoon of butter and a dash of olive oil, cook the shallots. Add the peas and the sage and cover with vegetables broth.
Cook for 10 min at medium heat.
Blend the peas in a mixer adding a few frozing peas for the colour; don't put too much broth to start but slowly add some until you get the proper consistency.
Season to taste and add a dash of olive oil.
- Dressing your plate
Pour some puree in a middle of a plate and make a nest with the back of a ladle.
In the middle add some onions, then the beef slices.
Sprinkle Panko and Parmesan shavings on top.
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