Winter barbecue veal rump steak with oyster


  • sea lettuce
  • crunchy garlic crisps
  • samphire
  • borage
  • pepper
  • salt
  • olive oil

For the veal rump steak:

  • 1 kg veal rump steak
  • 150 g sugar
  • 300 g sea salt
  • 10 g ground pepper
  • 50 g 5 spice powder
  • 20 g garlic pulp

For the oyster cream:

  • 5 fine de claire nr. 2
  • 50 g egg white
  • 100 g yoghurt
  • 30 g sushi vinegar
  • 300 g sunflower oil
  • pepper
  • salt

For the radishes:

  • 50 g sugar
  • 50 g plain vinegar
  • 50 g water
  • 1 bay leaf
  • 1 star anise
  • black radish
  • red radish
  • watermelon radish
> 60 minutes
veal rump steak
Culinaire Saisonnier


Marinade the rump steak for 24 hours in the other ingredients and rinse well. Place the rump steak wrapped in aluminium foil between the cooling wood blocks and let it rest there for 1 day.

Roast the sides of the rump steak on the winter barbecue with aromatic wood and keep cool. Slice thin slices off the rump steak. Mix all the ingredients for the cream and blend until smooth with a hand mixer.

Make an aromatic pickling juice and marinade the thin slices of radish in it. Cut the black radish into a fine brunoise and season with olive oil, pepper, and salt.

Plate all ingredients harmoniously.

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