Grilled Junior Beef



  • Mix the Mycryo powder, herbs, pepper and slat together
  • Coat the steaks with the Mycryo mixture you just made
  • Leave to rest in a cool place away from direct sun light and under cellophane
  • Grill the meat, add Béarnaise sauce and serve

Ingredients for Béarnaise sauce:

  • 4 egg yolks
  • 1 tablespoon tarragon gastric (infusion of shallots, tarragon, wine vinegar, pepper corns, garlic, bouquet garni, parsley and lemon rind) 
  • 2 tablespoons white wine
  • 2 tablespoons tap water
  • 100g melted butter
  • 100g Callebaut Mycryo
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chervil
  • 100ml whipped cream
  • pepper
  • salt

Method for Béarnaise sauce:

  • Beat the egg yolks, tarragon gastric, white wine and water together
  • Once the mixture begins to stiffen, add the butter and the Mycyro
  • Then mix in the tarragon, chevil and cream
  • Season with pepper and salt