Ingredients (for 4 persons)

  • 1 entrecote of 400g or 2 small ones of 200g
  • 4 small heads of Romaine lettuce
  • 200g green beans, cooked al dente
  • fresh mint leaves
  • olive oil
  • vinegar
  • ½ red onion
  • black pepper and coarse salt

For the barbecue sauce

  • Callas Blackberries-Laurel Confit
  • 50g brown sugar
  • 50g ketchup
  • 50g honey Callas Confiture Flower Honey
  • ½ teaspoon cayenne pepper
  • 1 clove of garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh ginger
  • salt

For the bean purée

  • 500g canned white beans (drained and rinsed)
  • 30ml olive oil
  • 1 clove garlic, pressed
  • 1 sprig of fresh rosemary
  • the juice and zest of ½ a lemon
  • Pepper and salt


  1. Make the sauce: mix all the ingredients in a kitchen robot and spice with cayenne pepper and salt to taste.
  2. Make a dressing of oil, vinegar and chopped fresh mint leaves and mix in the green beans. Cut the ½ red onion into fine rings and sprinkle the beans with them. Roast the heads of lettuce and season with some olive oil, coarse salt and black pepper.
  3. Make the bean puree: put the olive oil, garlic, lemon juice, zest and rosemary in a pan and let it heat up on a low heat. Remove the twig of rosemary. Add the white beans to the fragrant oil and mash with a masher or fork. Season to taste with salt and pepper.
  4. Grill the entrecote on a grill pan or on the BBQ. Just before serving, coat it with the BBQ sauce and slice it.
  5. Serve some more sauce separately, along with the mashed beans, grilled lettuce and green beans.

Share your delicious meal, made with a Callas Confiture product, with the #CallasConfitureforchefs or tag us @CallasConfiture.



  • 500 g medium carrots, scrubbed and clean
  • 100 g fresh cranberries
  • 4 tbsp of @callasconfiture Pumpkin and Maple sirup Fruit butter
  • zest of ½ large orange
  • 30 ml / 2 tbsp olive oil
  • 3 tsp harissa paste, adjust to taste (strength varies!)
  • a few springs of lemon thyme
  • 1 garlic clove, finely grated
  • salt, adjust to taste
  • black pepper
  • 20 g almond flakes


  1. Set the oven to 170° C and line a baking tray with baking paper.
  2. Trim the green tops off the carrots and cut carrots into halves lengthwise.
  3. Coat cranberries in 1 tbsp of Callas Pumpkin Fruit butter and mix in orange zest.
  4. In a separate bowl, combine olive oil, 3 tbsp Pumpkin and Maple sirup Fruitbutter, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
  5. Coat dry carrots in the mixture and space them out on a the baking tray & place cranberries at the other end of the tray
  6. Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy.
  7. Toast almonds lightly in a hot pan until lightly browned and fragrant.
  8. Place roasted carrots and cranberries on a large serving platter.
  9. Sprinkle with toasted almonds and fresh thyme