Serves 2

INGREDIENTS

Bordelaise
 2 cup red wine (good, but not too good)
 3 cup vegetable stock
 2-3 chopped shallots
 salt to taste
 pepper to taste
 bay leaf
 a few thyme twigs
 a dash of parsley
 60g beurre manié (1:1 butter & all-purpose flour)
 2x Juicy Marbles' filet
 Pomegranate seeds
Cream Spinach
 4 cups of spinach (about 2 big handfuls)
 1 yellow onion, minced
 1 tbsp butter or oil
 2 tbsp flour
 2 garlic cloves crushed and chopped
 1/2 tsp salt
 1 cup of soy cream
 1/4 cup of oat milk
Yellow Beet Salad
 A few yellow beets
 Glassa balsamic vinegar
 Sesame seed oil
 Salt
 Red peppercorns

METHOD

For the bordelaise
1. Slowly sauté the shallots until caramelized.
2. 
Add wine and bring to boil. When it starts bubbling, you can burn the evaporating alcohol. Not necessary, but very cool.
3. Reduce the heat and add the bay leaf & thyme. Reduce the wine until it looks goo-like. Don't let it go further than that, else it might become bitter.
4. Add the stock and bring to boil. When it starts bubbling, reduce the heat and simmer for about 10 minutes.
5. Add the buerre manié, which will slowly start thickening the sauce. It will help yield much more sauce than just letting everything evaporate. Mix & stir well until all of it is nice and uniform.
6. Have a little taste and add salt & pepper accodring to your personal liking.
7. Stir & reduce until you reach the "nappe" consistency, meaning the sauce coats the back of your spoon. Once you reach it, you are done.
8. Set the sauce aside and strain it into a separate bowl, so you get rid of the shallots and other particles.
9. Pour over the filets and sprinkle some pomegranate & parsley.
For the cream spinach
1. Heat a medium sized pot. Add some oil. When the oil is hot add the minced onion. Sautee for a few minutes until translucent.
2. When the onion is cooked add the flour to the onions. Mix it up and cook for 2 more minutes.
3. Next add all the remaining ingredients to the pot. Mix it up and cover it. Cook for about 25 minutes.
Yellow Beet Salad
1. Heat the oven to 220C° and put the beets in the oven. No need to peel them or put oil on them or do anything. Roast them for about 45 minutes to an hour, depends how big your beets are.
2. When the beets are done cooking take them out of the oven and let them cool. When they have cooled down, peel them. You can use your fingers, a peeler or a knife.
3. Slice up the yellow beet into bite sized chunks. Drizzle them with glassa basamic, sesame oil, salt & red pepper corns.

Harissa-crusted Ribs

Harissa-crusted Ribs

INGREDIENTS For Matevž: • 1/2 cup onion, minced (about 100g) • 500g peeled potato, chopped into small cubes (about 2x medium-large potatoes) • 1 cup of water 600g (pinto or...

Bourbon-Maple Glazed Ribs

Bourbon-Maple Glazed Ribs

Ingredients Bourbon-maple glazed ribs: • 1/2 cup maple syrup• 1/4 cup bourbon (of choice)• 1/4 cup ketchup• 1/4 tsp ground clove• 1/4 tsp ginger powder• 1/4 tsp smoked paprika• 1/4 tsp...

Lemon-Caper Pasta Salad

Lemon-Caper Pasta Salad

INGREDIENTS • 100g Fusilli pasta• 1/2 cup of parsley, chopped finely• 2 tbsp of capers• 1 tbsp of lemon juice• 1 cup of chopped zucchini OR a big handful of...

Cart

No more products available for purchase

Your Cart is Empty

You'll love these too...I'd steak my life on it

BONE-IN RIBS (1 rack)

€15

Out of stock

You'll love these too...I'd steak my life on it

BONE-IN RIBS (1 rack)

1x Thick-Cut Filet 2-pack

€20

Out of stock