Lagrange Pavillon Notice page 39

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: min on each side
4
- For medium rare: min on each side
5
- For medium doneness: 6
- For well done: min on each side.
7
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
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 lemons. Mix the juice with the honey, the oil, the salt
3
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 minutes on each side (depending on the thickness).
4
2019 01 24 LAGRANGE Notice Barbecue Pavillon 319004-005.indd 39
min on each side
min on each side.
5
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
Divide the kidneys into four pieces and cut the limes into
slices. Mix the orange juice, rum, crushed garlic, salt, pepper and
paprika in a mixing bowl. Marinade the meat pieces in this mixture
for hours in a cool place. Drain the meat pieces and thread them
2
onto the skewers alternately, together with the occasional slice of
lime. Lightly brush the brochettes with oil and cook them on the grill
for min at a fairly high temperature, turning them over frequently.
20
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
smoked bacon into cm pieces. Thread the veal, kidney and
2
baconalternatelyontoskewers.Seasonwithsaltandpepper. Brush lightly
with oil. Grill for min, turning the brochettes frequently.
15
Sprinkle with chives and serve hot.
39
E N G
BROCHETTES
cm cubes. Cut each chipolata into
3
1 / 2 cm thick
cm cubes. Cut the
2
.
3
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