Beef flank steak tataki, honey and orange marinade, creamy pea puree with sage, grilled panko |

Preparation time: 30 min

• Prep

  Prepare some Parmesan shavings.

  Peel and mince the onions.

  In a hot pan with a spoon of butter, lightly brown the panko and put aside..

  In a plastic container, pour the orange juice and the honey on the meat and let marinate in the fridge for 2 hours.

• Beef tataki and caramelized onions

  Beef tataki

  Remove the meat from the juice, put on a linen to remove the excess of lquid and season with fleur de sel.

  In a hot pan with vegetable oil, sear the meat on each side for about 1 min.

  Put aside and slice.

  Caramelized onions

  In a hot pan with vegetabe oil, cook the onions, add salt and pepper and a bit of the marinade juice. Mix with a wooden spoon until the onions are caramelized.

• Pea puree

  In a hot pan with a spoon of butter and a dash of olive oil, cook the shallots. Add the peas and the sage and cover with vegetables broth. 
  Cook for 10 min at medium heat. 
  
  Blend the peas in a mixer adding a few frozing peas for the colour; don't put too much broth to start but slowly add some until you get the proper consistency.

  Season to taste and add a dash of olive oil.

   

• Dressing your plate

  Pour some puree in a middle of a plate and make a nest with the back of a ladle.

  In the middle add some onions, then the beef slices.
  
  Sprinkle Panko and Parmesan shavings on top.