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
tables poons 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 the monthegrill
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 (
5
cl) -
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
1
/
2
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
baconalternatelyontoskewers.Seasonwithsaltandpepper. Brush lightly
with oil. Grill for
15
min, turning the brochettes frequently.
Sprinkle with chives and serve hot.
39
ENG
2019 01 24 LAGRANGE Notice Barbecue Pavillon 319004-005.indd 39
24/01/2019 10:06