Wild trio with beurre noisette and stir-fried red cabbage

Heat the butter in a saucepan (preferably with light soil then you can judge the color well) on medium heat.

The butter will first melt then fizz and then turn brown.

Remove the pan from the heat when the butter is brown and pour this beurre noisette directly into a refractory bowl.

In the meantime, heat a frying pan without oil or butter and roast the sesame seed in 3 min. Golden brown. Let cool on a plate.

Cut the coals into strips that are as thin as possible (use a mandolin if you have one).

Heat the peanut oil in a wok or frying pan and stir fry the red cabbage with the cinnamon stick and star anise for 5 minutes on a high heat.

Turn down the heat and add 2 tbsp beurre noisette and the hoisin sauce. Season with salt and pepper and sprinkle with sesame seeds.

Dab the meat (at room temperature) dry with kitchen paper. Sprinkle with the five spice and salt to taste.

Heat the rest of the oil and butter in a frying pan and put the meat in the pan when the fat is no longer bubbling. Fry the meat in about 6 minutes of rosé. Turn them halfway.

Allow the meat to rest for 5 minutes.

Warm up the beurre noisette for a while, if necessary. Serve the meat with the red cabbage and the beurre noisette.