Thinly-sliced and charred ribeye with shallot mayonnaise

Thinly-sliced and charred ribeye with shallot mayonnaise

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sunflower oil



banana shallots



fresh mayonnaise



pepper & salt

Preparation method

  • Bake the shallots in an oven at 180°C.
  • Clean the shallots and puree them in a blender.
  • Mix 150g of this purée with the mayonnaise.
  • Cut the ribeye into thin slices and rub with the sunflower oil.
  • Char the meat with the burner and season with salt and pepper.
  • Cut the ribeye into the desired shape and size.

Serving suggestions

  • As an amuse-bouche with sweet-and-sour shallot.
  • As a starter with components of asparagus and tomato.
  • As an à la minute dish prepared and served at the table.

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