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.
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
