Beef thighs marinated in Admiral Pilsner

Pilsner Admiral marinated miter Tataki, marinated mushrooms/onions, chorizo oil, beer mayo, radish, fried oats.


Meat + marinade:

  • 200g beef onglet
  • 100ml soy sauce
  • 100ml maple syrup
  • 30ml smoked mustard
  • 150ml Pilsner Admiral beer
  • Q.S salt/pepper

Marinated vegetables:

  • 8x champi de paris or other
  • 1x red or white onion
  • 250ml water
  • 250ml cider or white vinegar
  • 125ml sugar
  • Q.S pickling spices

Mayo beer:

  • 250ml mayonnaise
  • 80ml Pilsner Amiral beer


  • 125ml oats
  • Q.S canola oil
  • 3x radishes
  • 1x chorizo


- Mix all the ingredients for the meat marinade in a mixing bowl and set aside.

- Season the onglet with S&P. In a very hot frying pan, add a little canola oil and quickly sear the meat for 1 min on each side until evenly colored.

- Place the meat in the marinade and leave in the fridge for 12 to 24 hours.

- The next day, pat the meat dry and slice thinly.

- Cut the mushrooms into quarters and the onion into thin slices. Set aside.

- Place the water, vinegar, sugar and pickling spices in a pot. Heat over high heat and bring to the boil to dissolve the sugar. Leave to infuse for 20min, then strain through a sieve to retain the juice only. Pour the hot marinade over the onions/champi and leave to marinate in the fridge for 12hrs.

- Cut the chorizo into pieces. In a hot pan with plenty of canola oil, place the chorizo and roast for 5-8 min. Strain the chorizo and keep only the chorizo-infused oil.

- Mix the mayo and beer together and place in a pipette.

- In a saucepan, heat canola oil to 350F. Fry the oats until they are a nice amber color. Season with salt.

- Using a mandolin, cut radishes into julienne strips.

- On a plate, spread the meat, add a little fleur de sel, spread chorizo oil all over the meat, then spread the onions/mushrooms, beer mayo, radishes and finish with the fried oats.


Signed @marcantoine.moreau / @marcochefadomicile