Red meat

Gourmet!

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You need :

• A nice piece of meat (duck breast, steak, entrecote, flank steak, etc.)
• Honey vinegar
• Salt & Pepper

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1. 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.
2. Serve with the juice from the pan and season with salt and pepper.
3. Enjoy!

Tip: This recipe can also be created with Espelette pepper vinegar or blackcurrant and juniper balsamic.

Don’t have the honey vinegar? Find it in our shop