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Belgian Blue Beef Spanish-style (pannequets) https://www.metro.ca/userfiles/image/recipes/blanc-bleu-belge-espagnoles-pannequets-6522.jpg PT40M PT1H10M PT1H50M
Pannequets: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.Chard:Slice chard into ribbons and sauté gently in butter. Add garlic and cream. Simmer to reduce cream. Season and keep warm.
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Belgian Blue Beef Spanish-style (pannequets)

Belgian Blue Beef Spanish-style (pannequets)

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  • Gluten-free
4
servings
0:40
Preparation
1:10
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    sprigs of thyme
Imprimer ma sélection

Preparation

Pannequets:

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.

Chard:

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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