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Minced beef steaks with bearnaise and palm cabbage

Minced beef steaks with bearnaise and palm cabbage

Beefs:

  • 500 g minced beef - low fat

  • 1 egg yolk

  • 1 finely chopped onion

  • 1 tablespoon ketchup

  • 2 cloves of garlic

  • 1 teaspoon Worcestershine sauce

  • 1 teaspoon of tabasco sauce

  • 1 teaspoon of mustard

Method

  • Chop the garlic and onions.

  • Mix all ingredients into the meat and form the steaks, so there are no cracks on the edge.

Garniture

  • Palm cabbage (cook the small palm cabbage for 4 minutes in 1 part butter and 2 parts water added salt)

  • Friseé salad

  • Small pan fried potatoes

Bearnaise:

  • 1 shallots

  • tarragon stems

  • 5 peppercorns

  • 1 dl white wine vinegar

  • 2 dl white wine

  • salt and pepper

  • 3 egg yolks

  • 250 g clarified butter

  • Estragon leaves (chopped fine)

 

Method

  • peel and chop the shallot.

  • Boil shallot with the tarragon stems and pepper corns in white wine vinegar and white wine until 1 dl remains.

  • Sieve the mixture into a new pot and whisk it with some salt and the egg yolks over low heat.

  • When the mixture is creamy, pour in the melted butter, little after little

  • Season with salt, pepper and chopped tarragon leaves.

  • Serve the steaks with palm cabbage, friseé salad, bearnaise and small pan fried potatoes.

 

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