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46
RIB STEAKS WITH MUSTARD SAUCE
Serves 2:
Preparation time:
5 min – Cooking time: 10 to 15 min
1 rib steak, 200 g - Salt and pepper - 1 teaspoon of mustard
Brush the meat with mustard, season and grill.
- For rare: 4 min on each side
- For medium rare: 5 min on each side
- For medium doneness: 6 min on each side
- For well done: 7 min on each side.
BEEF TOURNEDOS
Serves 2:
Preparation time:
5 min – Cooking time: 10 min
2 beef fillet tournedos, 200 g each - Salt and pepper - Béarnaise sauce
Place the steaks on the preheated grill. Cook for 5 min on each side.
Eat with béarnaise sauce or any other condiment of your choice.
CALF’S LIVER WITH LEMON
Serves 4:
Preparation time:
5 min – Marinade: 30 min – Cooking time: 8 to 12 min
4 calf’s liver escalopes, 120 g each - 5 cl of oil - 3 lemons - Salt and
pepper - 2 tablespoons of honey
Squeeze the 3 lemons. Mix the juice with the honey, the oil, the salt
and the pepper. Arrange the calf’s liver escalopes in a deep dish.
Cover them with this mixture and leave them to marinate in a cool
place for 30 min. Drain the calf’s livers and place them on the grill for
4 minutes on each side (depending on the thickness).
- BROCHETTES -
THREE PORK BROCHETTES WITH ORANGE
Serves 4:
Preparation time:
15 min – Marinade: 2 hrs – Cooking time: 15 to 20 min
500 g of pork fillet - Paprika and oil - 4 chipolatas - 2 pork kidneys -
Salt and pepper - The juice of 3 oranges - 4 cloves of garlic - 1 liqueur
glass of rum (5cl) - 2 limes
Cut the pork fillets into 3 cm cubes. Cut each chipolata into 3.
Divide the kidneys into four pieces and cut the limes into ½ cm thick
slices. Mix the orange juice, rum, crushed garlic, salt, pepper and
paprika in a mixing bowl.
Marinade the meat pieces in this mixture for 2 hours in a cool place.
Drain the meat pieces and thread them onto the skewers alternately,
together with the occasional slice of lime. Lightly brush the brochettes
with oil and cook them on the grill for 20 min at a fairly high temperature,
turning them over frequently.
VEAL AND KIDNEY BROCHETTES
Serves 4:
Preparation time:
15 min – Cooking time: 15 to 20 min
500 g of veal fillet - 1 defatted veal kidney - 200 g of smoked bacon -
Olive oil, salt and pepper - Chopped chives
Cut the veal fillet and the veal kidney into 2 cm cubes. Cut the
smoked bacon into 2 cm pieces. Thread the veal, kidney and bacon
alternately onto skewers. Season with salt and pepper. Brush lightly
with oil. Grill for 15 min, turning the brochettes frequently. Sprinkle
with chives and serve hot.