*Garlic Steak & Potato Foil Pack*


°500 g firm-fleshed potatoes
°3 tbsp olive oil
°1 tbsp minced garlic
°2 tbsp fresh thyme
°4 tbsp chopped parsley
°600g beef entrecote
°Mushroom skewers
°250g brown mushrooms
°1 clove of garlic
°3 tbsp olive oil
°1 tbsp of honey
°4 sprigs of thyme


 Peel and wash the Jerusalem artichokes. Cut them into quarters. Wash the potatoes and cut them into large 2cm dice.
Mix the pieces of Jerusalem artichokes and the diced potatoes with 3 tbsp of olive oil, the garlic, the thyme and the chopped parsley. Add salt and pepper.
Dice the beef and add to the marinade. Place in the fridge and marinate for half an hour.
Divide this preparation into 4 aluminum foil packets that you place on the BBQ. Cooking for 20 to 30 min to meat is tender.
Chop the garlic and mix it with the olive oil and honey in a bowl. Season with pepper and a little salt. Add the mushrooms and mix thoroughly to completely cover them with the marinade. Strip the sprigs of thyme and sprinkle their leaves over the mushrooms. Let the mushrooms marinate. Meanwhile, soak the satay skewers in water.
Take the mushrooms out of their marinade and thread them onto the wooden skewers. Grill the skewers for about 3 minutes on the very hot barbecue. Turn them over and continue grilling for 3 minutes.
Serve the papillote with the mushrooms.

Enjoy !