Vegetarian tournedos

Savoury recipe

For 5 portions.

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Vegetarian tournedos
Margaux Bréhier

Margaux Bréhier

Chef
Margaux has the granite determination of her native Brittany. At the age of fourteen, although she was a good student, her class teacher told her parents: “Don’t stop her from doing a vocational cater...
  1. MAIN ELEMENT

    Ingredients

    • hay - As required
    • grapeseed oil - As required
    • Beetroot puree - 1000g
    • Celeriac - 3

    Roast the celery in a hay crust.
    Melt the beetroot puree in water.

  2. TRIMMINGS

    Ingredients

    • Caster sugar - 60g
    • Olive oil - 2cl
    • Water - 1L
    • Salt - As required
    • Vegetable ash - As required
    • Onion - 5
    • White vinegar - 8cl
    • Broccolini - 3
    • Chick pea flour - 250g

    Slice then burn the onions.
    Make the pickling juice. Heat it and pour over the onions.
    Make a vegetable stock with offcuts.
    Poach the broccolini.
    Make the panisse mixture. Pour out to chill and cut into portions.
    Fry and brown in the vegetable ash.

  3. SAUCE AND CONDIMENT

    Ingredients

    • Frozen fruit purée 100% : Mango - 300g
    • Soy lecithin - As required
    • Squash (seeds) - 100g
    • grapeseed oil - As required
    • oat milk - 50cl
    • Hazelnut - 100g

    Warm the oat milk and mango puree.
    Add the lecithin and beat into an emulsion.
    Roast the pumpkin seeds and hazelnuts.
    Blitz and add the grape seed oil.

    In this step

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    Frozen fruit purées
  4. DECORATION

    Ingredients

    • Buckwheat flour - 30g
    • Water - 8cl
    • grapeseed oil - 12cl

    Prepare the dough for the crisp patties.
    Make them in a non-stick pan.

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