🥩 Steaks 🥩

Meat lover

Marinated steak for extra tenderness
(Min. 2 hours | Max. 2 days in the fridge)

Kangaroo steak with broccoli florets

Kangaroo steak with parsley and garnish
and a Swedish inspired cardamom sauce

Texas style with Bernaise sauce

Kangaroo Steaks

Veal Steaks

Ingredients

Marinated veal steak
Steamed Haricots Verts (French narrow green beans) | Serve last, gets cold quickly!
Tennessee whiskey sauce
Caramelized onions
Peeled potatoes

Caramelized onions
1 small diced onion
1 tbsp. olive oil
1 tbsp. dark balsamic vinegar
2 tsp. sugar

2 chopped garlic cloves

Medium heat (15-30 min. to get caramelized)

Tennessee whiskey sauce

2 Tbsp. Olive oil

½ can (70g) concentrated tomato puree

1.5 dl (0.63 cup USA) Milk

½ pkg. (100g) Philadelphia cheese (original) | Whisked heavily!

1 dl (0.42 cup USA) Jack Daniel's Tennessee whisky (caramel)

A pinch of Cayenne pepper (color)

1 tsp. dried rosemary

2 tsp. salt

2 droplets of sauce color (caramel)

Veal Steak

Level of doneness: Rare | Medium Rare | Medium | Medium Well | Well Done

Preheat the iron cast grill pan to max.

30 sec. on each side at highest temperature

2 min. on each side at medium-high temp. | Medium Rare (Red)

Coarse salt and freshly ground pepper

Salt vs. Sugar

Both are multifunctional chemicals.

Sugar on top of a steak while cooking it can make the amino acids disintegrate,

so the tenderness of the steak steps into character, and has nothing to do

with adding sweetness to it.

Salt might extract the juice of it, so it's a last-minute ingredient.

Shopping

Online

Green peppercorns, either Madagascar or Malabar

Veal Steak with Tennessee whiskey sauce

Lamb Culottes

Research and Development

The best way to cook most cuts of lamb is on a grill (-pan). Lamb's essential earthiness stands up to the smoke and char, yet its fat protects the meat. It's quick and versatile, too. You really don't need more than olive oil, salt, and pepper.

If a grill pan is used, then only go for medium heat, or the culotte will turn into black coal!

Suggestions for a marinade, garlic and rosemary.

Oven: Brown briefly in a pan on both sides. Finish in the oven at 180°C for approximately 15 minutes or until a core temperature of 63-65°C degrees. Let the culotte rest for 10 minutes before carving.

Grill: Grill the meat for 15-18 minutes or until the core temperature is 63-65°C. Let the culotte rest for 10 minutes before carving.