Shoulder Tender with Gratin Potato

Directions Print

1. Peel the shoulder tenders and cut each piece in half. Marinate in oil, diced onion and garlic for 3 days. When ready to cook, take out of oil, dry and season with salt and pepper and grill until desired temperature is reached.
2. Mix the demi, wine, vinegar, mustards and honey, add some clove powder to it and bring to a boil.
3. Sauté swiss char in olive oil with some chopped garlic, season with salt and pepper.
4. Quickly heat the tomatoes on a hot grill.
5. Heat up the gratin potatoes according to directions. You can have them pre-heated and kept warm on the line.
6. Heat up the gratin potatoes according to directions. You can have them pre-heated and kept warm on the line.
7. Plate and pour the mustard sauce over the grilled shoulder tenders.