The Pierrade refers to a make of hot stone grill, which is always a safe bet for entertaining. Serve this range of meat, game and poultry sauteed potatoes and a green salad. It is sure to be a lot of fun!
16 people made this
200g rump steak
200g beef fillet
200g chicken mini fillets
400g veal fillet
a few parsley leaves for decoration
a few cherry tomatoes for decoration
a small jar of pickled onions
a variety of sauces (béarnaise, garlic, cilantro, Asian, barbecue)
salt and pepper to taste
Method Prep:20min › Ready in:20min
Slice the meat and poultry into thin slices (no more than 4mm thick). Arrange on 2 or 3 serving dishes, make sure that every dish contains an assortment of meat and poultry. Garnish with parsley, tomatoes and cocktail onions.
About 20 minutes before dinner, heat the stone. When it is hot, pour some salt on the stone. That way, the food won't stick to the stone while cooking.
Put the sauces in small bowls then everyone can help themselves with meat, poultry and sauces.