Easy recipe: Herbs-Flavoured Beef Cooked on a Parisian Cobblestone

INGREDIENTS

Thin slices of Ribeye steak

Dijon mustard

Garnish:

Grinded hazelnuts

Mint

Coriander

Mizuna

Pickled Roscoff onion sticks

Sauce :

400ml of soy sauce

400ml of balsamic vinegar

400ml of Worcestershire sauce

50g of horseradish

Cornflour

4 servings

30 minutes

Preparation of Beef/ Herbs / Seasoning :

1. Spread the Dijon mustard and the sauce on a thin slice of Ribeye.

2. Place on top of the steak slices some grinded hazelnuts and some onion sticks and then some herbs salad (mint, coriander, mizuna).

3. Roll the steak and place on the hot cobblestone.

An orgiginal recipe by chef Jean-François Piège.