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VIDEOCONFERENCE CLASSES NOW AVAILABLE

Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!

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Preview

Marinated beef salad

Salted, Beef, Beef

Note

At home, you can modify the vegetables and replace the spinach with any type of lettuce or herb.

Ingredients

Recipe for 2 portions

For the salad

1 Stem
Green onion
1 Clove(s)
Garlic
50 Ml
Olive oil
1 Tbsp
Balsamic vinegar
0.50 Unit(s)
Lemon
0.50 Unit(s)
Lime
2 Tsp
Dijon mustard
200 Gr
Beef flank steak
2 Handful(s)
Baby spinach
0.50 Can(s)
Corn can (540 ml)
0.50 Unit(s)
Radish bunch
1 Handful(s)
Cherry tomatoes
25 Gr
Cashew nuts
  • Olive oil

Preparation time: 30.00 min

  • (Video) To prepare before the class starts

    Ingredients

    Make sure the spinach is rinsed. Press the juice out of the llime and lemon.

    Materiel

    Juicer

    1 pan and a pair of tongs

    Cutting board, Chef knife and pairing knife

    Table spoons and forks

    Strainer 

  • For the preparations

    Prepare the marinade with garlic, mustard, olive oil and lime.
    Marinate the meet in it and keep in the fridge for at least 20 min.

    Prepare a simple dressing mixing 1 lemon juice with 6 spoons of olive oil.

  • Beef

    Grill the meat (we recommend to not cook it too much). Remove the meat and deglaze with lime and balsamic vinegar.

    Slice the meat in thin slices.

  • Salad

    Prepare the salad with what you have (spinach, radishes, corn) and add the dressing.
    Add the slices of beef and the cashews. Add a bit of meat juice.

Official partners

At home, you can modify the vegetables and replace the spinach with any type of lettuce or herb.

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