Do you want an exclusive piece of super tender meat? What’s more, it doesn’t take that long to cook? Then the Taurus beef cutlet is for you. Butter soft, and melts on your tongue. We made a festive chic version with parsnip chips and briefly grilled vine tomato. Super simple. And so nice and soft. Special days call for delicate dishes where we challenge ourselves a little more and look for something surprising and unusual. Taurus beef cutlets are not available all year round because they are not always cut that way.

The Taurus is a grazer that occurs in the Netherlands as well as in more than 30 nature reserves. They are used to promote biodiversity, but they also produce beautiful meat. There is only slaughter if it is useful for the nature reserves. It is a Wild Beef and has a bit more bite than a tournedos but is tastier. We have prepared the Taurus Beef in the most classic way. Sometimes good meat doesn’t need more.

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Ingredients

(hoeveelheid voor 4 personen)

2x 350 gram Taurus beef cutlet
1 parsnip
A few branches of vine tomato
Olive oil
Not Just BBQ pepper & Salt shaker
Not Just BBQ firestarters
Not Just BBQ Smoke Wood hickory
Not Just BBQ BBQ steak grinder

Necessities

Kamado barbecue ( we did the Black Bastard)
Coals, Not Just BBQ Firestarters
Cutting board
Sharp knife
Barbeque tongs
Core thermometer
Cast iron frying pan

Preparation

>> Watch HERE our step-by-step how-to video recipe <<

Easy recipe steps:

The Big Green egg is set up for direct heat with the cast iron grid in it and at approx. 200 degrees.
Peel thin slices of the parsnip (we used a slicer). Marinate briefly in some oil and Salt & Pepper grinder.
Grill the vegetables on the grid all around until they have some color and then put them aside with the remaining oil and herbs and place them higher in the Big Green Egg on the stainless steel grid to let them cook for a while.
Then we heat up the Big Green Egg a little more to about 230 degrees.
Briefly marinate the sirloin steaks with a little oil and spices from the BBQ steak Grinder
Grill the entrecote on both sides over direct heat.
Turn a quarter turn halfway through for the beautiful grill marks. Please note, they are ready quickly and better too red than overcooked. Let rest for a while and then cut into super thin slices.
Serve the entrecote with the vegetables on the side and some sauce. This is really an incredibly tender tender sirloin steak.

Cut super thin slices along the bone. Serve on a wooden board with the roasted tomatoes and parsnips next to it. Delicious with the smoky, spicy Lemon & Chilly HOT sauce. or try all five chilli sauces, such as the Smokey Sweet from the Chilli Challenge set. Tasty! YOU CAN’T GO WRONG. BE THE MASTER.