Red meat
Gourmet!
You need :
- A nice piece of meat (duck breast, steak, entrecote, flank steak, etc.)
- Honey vinegar
- Salt & Pepper
- At the end of cooking, drizzle your meat with the honey vinegar (about 3cl). Unlike honey, this vinegar will not caramelise, and will ensure perfect cooking and a pronounced honey taste.
- Serve with the juice from the pan and season with salt and pepper.
- Enjoy!
Tip: This recipe can also be created with Espelette pepper vinegar or blackcurrant and juniper balsamic.
