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Beef sticks with celery and grilled tomatoes from the 10 | 10 retailer edition

Beef sticks with celery and grilled tomatoes from the 10 | 10 retailer edition

Preparation

Mix the meat with the barbecue spice in a bowl. Fry all round for four minutes, deglaze with red wine. Cook for another 30 seconds, then keep warm. Blanch the celery for 2 minutes in boiling salted water, drain. Sweat the onions in butter, add all the other ingredients, continue to cook for a few minutes and season to taste.

Download recipe (PDF)

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Ingredients

Beefsticks:

  • 600 g tenderloin of beef, without tendons, cut into
  • 1.5 cm square strips
  • 3 tbsp soy sauce
  • 2 tbsp barbecue spice
  • 3 tbsp cooking oil
  • 40 ml red wine

Celery/tomatoes: 

  • 200 g celery, washed, cut into 4 cm pieces and halved lengthways
  • 500 ml water
  • salt
  • 100 g onions, peeled and roughly chopped
  • 30 g butter
  • 400 g cherry tomatoes in different colours
  • 1 tbsp acacia honey
  • salt/pepper

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