Offer a gift certificate!
Preview

gourmet beef hanger toast aaa cooked on charcoal; country bread, candied onion and arugula, parmesan mayo

BBQ, Brunch, Salted

A slice of country style bread, toasted and garnished with confit onions and smoked Beef tenderloin.  Accompanied by an arugula salad.

L'idée déco

If you do not have a plancha, you can always do the onions in a pan on your stove top.

Ingredients

Recipe for 4

Beef

300 Gr
Hanger steak
50 Ml
Soy sauce
50 Ml
Balsamic vinegar

Onions

2 Unit(s)
Onion
2 Clove(s)
Garlic
2 Sprig(s)
Thyme

Bread and garnish

4 Slice(s)
Country bread
1 Handful(s)
Arugula leaves

Mayonnaise

1 Unit(s)
Egg
1 Tbsp
Maille grain mustard
200 Ml
Vegetable oil
1 Tbsp
Apple cider vinegar
30 Gr
Parmesan
5 Sprig(s)
Parsley
 Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan mayo

Preparation time: 30.00 min

Preheat your barbecue at 500.00 °F

  • Preparation

    Cut the beef tenderloin into 4 portions and leave to marinate in a mixing bowl with the soy sauce and balsamic vinegar.  Grill the parsley on the BBQ and then pluck the leaves.  Mince the grilled parsley and the garlic.  Grate the parmesan.  Mince the onions and mince the thyme.

  • Cooking the beef

    Remove the beef from the marinade and remove the excess liquid with the help of paper towel.  Sear the beef on all sides on the hottest part of your barbecue.  Finish cooking the beef with indirect heat by lowering the heat of the barbecue or placing them on the upper rack of the barbecue.  You want the internal temperature to read 48° C. Let the beef rest for 3 minutes before serving.  

  • Onions

    On your plancha, gently cook the onions with the thyme, salt and pepper.  Let the onions caramelize lightly.

  • Mayonnaise

    In a mixing bowl, place the egg yolks, mustard, salt and pepper.  Combine with a whisk.

    Next, without stopping whisking, gradually incorporate the oil and continue to drizzle and whisk simultaneously until you reach a nice, thick and creamy texture.  With the help of a rubber spatula, fold in the vinegar, parmesan and parsley and then season to taste with the salt and pepper.

    Set aside in the fridge.

  • Bread and plating

    Rub the bread with the olive oil and grill on the barbecue.  On each piece of toast, place the onions followed by the beef, mayonnaise and garnish with arugula.

Official partners

If you do not have a plancha, you can always do the onions in a pan on your stove top.

Class with similar recipe

Sunday, October 11th14:00 to 17:00
Old Montreal
90$ / pers.
FANCY TAPAS

FANCY TAPAS

New Chic Tapas ! + 2 glasses of wine

  • Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan mayo
  • Corn and caramelized onions fritters , Pleine Lune cheese cream
  • French Chouquettes, salted butter caramel dip
  • Fresh tuna poke bowl, mango, avocado, rice, marinated ginger dressing and Tobiko
  • Shrimps salad with fresh and sundried tomatoes, crostini, coconut and parsley Pesto
More information
7 / 8

90$ / pers.
1 places disponibles
Sunday, November 8th14:00 to 17:00
Old Montreal
90$ / pers.
FANCY TAPAS

FANCY TAPAS

New Chic Tapas ! + 2 glasses of wine

  • Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan mayo
  • Corn and caramelized onions fritters , Pleine Lune cheese cream
  • French Chouquettes, salted butter caramel dip
  • Fresh tuna poke bowl, mango, avocado, rice, marinated ginger dressing and Tobiko
  • Shrimps salad with fresh and sundried tomatoes, crostini, coconut and parsley Pesto
More information
0 / 8

90$ / pers.
8 places disponibles

Share this unique and tasty
experience

Private and Corporate Events