Belgian Blue Beef Spanish-style (pannequets)

Belgian Blue Beef Spanish-style (pannequets)
  • 4 servings
  • 0:40 Preparation
  • 1:10 Cooking
  • 1:50 Total Time


Add all
  • pannequets:

  • 2 slices

    smoked extra-fine bacon

  • 5 oz
    (150 g)

    stalks of celery knife-minced

  • chard:

  • 1/2

    bunch chard blanched, thoroughly cooled and dried

  • 1

    garlic clove minced

  • 1/2 cup
    (125 mL)

    whipping cream 35% m.f.

  • roasted tomatoes

  • 4

    cherry tomatoes peeled and halved

  • 1/2

    garlic clove

  • 1 Tbsp.
    (15 mL)

    olive oil

  • lemon-thyme milk foam:

  • 2 cups
    (500 mL)

    whole milk

  • 1/2

    lemon peel only

  • 4




Lay 2 slices of bacon down in the shape of a cross.

Put a little beef in the centre of each cross and wrap the slices over into square little packages.

In a non-stick skillet, fry the packages in a little oil until the bacon is crisp and the beef rare.

Roasted tomatoes:

In a bowl, combine tomatoes, garlic and olive oil.

Season and spread out on a parchment-lined baking sheet.

Roast 30 minutes at 300°F (150°C).

Lemon-thyme milk foam:

In a pan, combine milk, lemon peel and thyme and simmer over low heat for 30 minutes. Strain, season and keep warm.


Slice chard into ribbons and sauté gently in butter. Add garlic and cream. Simmer to reduce cream. Season and keep warm.

Source: Émission Les Chefs

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007