ONGLET DE BŒUF

BEEF TAB

Preparation

10 minutes.

Cooking

20 mins.

Servings

2

Level

1

Les produits utilisés dans cette recette

Sauce BBQ Moutarde - PatBBQ Sauce BBQ Moutarde - PatBBQ
Mustard BBQ Sauce
Sale priceFrom $9.99

Ingredients

Beef

  • Beef tab
  • Pat BBQ mustard sauce

Shrimp mixture

  • Shrimp Size 16/20
  • Olive oil
  • Smoked paprika
  • Garlic and lemon juice

Cream Sauce

  • 1 cup whipping cream
  • Strong cheese to your taste (here gruyere cheese and sharp cheddar).

Preparation

BEEF TAB

  1. Generously brush the piece of meat on both sides with Pat BBQ Mustard BBQ Sauce.
  2. Season with coarse salt and freshly ground pepper.
  3. Sear in direct cooking on both sides to make a light crust.
  4. Finish cooking indirectly until desired doneness (here medium rare 127°F).
  5. Wrap in foil and let rest for 5 to 10 minutes.
  6. The internal temperature tends to increase slightly during resting, so it is important to remove the meat from the BBQ 5 degrees before the desired temperature.

SHRIMP:

  1. Coat the shrimp in the mixture
  2. Grill directly for 2 to 4 minutes. Add a sprig of fresh parsley to the shrimp.

CREAM SAUCE:

  1. Place 1 cup of whipping cream in a saucepan.
  2. Let the cream reduce over medium-high heat for about 8 minutes, whisking occasionally.
  3. Add strong cheese to your taste (here gruyere cheese and sharp cheddar).
  4. Stir for an additional 3 to 4 minutes to melt the cheese.
Pour the cream sauce into the bottom of the serving dish, add the mutton slices (cut against the grain of the meat) and add a drizzle of Pat BBQ Mustard BBQ Sauce on the mutton slices.