Domaine Madelin-Petit Organics Wines

Ingredients (for 4 people)

• - 2 beautiful steaklets for four people (even three if they are the large greedy ones)
• - honey (enough scented or not, according to your taste)
• - mixture 4 spices
• - salt and pepper

Preparation

• To notch the steaklets side skin, so that they lose the maximum of grease during cooking.
• To make heat a large anti-adhesive frying pan. To cook the steaklets, initially side skin, with sharp fire, by taking care to get rid of the grease of cooking (several times so necessary).
• After having eliminated grease from cooking, to turn over the steaklets side flesh, then to decrease fire.
• To whitewash the skin of the honey steaklets and to powder with fennel-flower mixture. To salt and pepper.
• To cover the frying pan, and to let cook thus during approximately 5 min (the meat must remain bleeding).
• To withdraw the meat and to let rest a few minutes on a board to be cut out. The meat will lose blood.
• To cut the meat in rather fine sections, then to put those in a dish. To maintain with hot furnace (approximately 120 °C) to finish cooking.
• During this time, to thaw frying pan of cooking with water, vinegar with honey (or cognac if you insist), or even the blood recovered on the board to cut out
• To add honey, fennel-flower mixture and to let reduce to soft fire, in order to obtain a sauce with honey. To rectify the seasoning.
• To serve the steaklets in the dish or on plate, with their sauce.

* With Madelin Petit Pinot Noir