Thinly-sliced and charred ribeye with shallot mayonnaise
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Ingredients
|
200 |
g |
ribeye |
|
|
|
sunflower oil |
|
3 |
|
banana shallots |
|
100 |
g |
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.