John Myers
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Cured Beef Fillet on Lamb’s Lettuce with Parmesan Chips, Onion Bread and Chutney
The perfect cured beef fillet on lamb's lettuce with parmesan chips, onion bread and chutney recipe with a picture and simple step-by-step instructions.
Cured beef fillet
- 500 g Beef fillet
- 0,5 Bd Thyme
- 0,5 Bd Fresh smooth parsley
- 0,5 Bd Rosemary
- 20 g Peppercorns white
- 20 g Sichuan pepper
- 20 g Juniper berries
- 20 g Allspice grains
- 20 g Cloves
- 20 g Cranberries
- 150 g Sugar
- 250 g Salt
- 2,5 tbsp Grappa
salad
- 500 g Lamb’s lettuce
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tbsp Honey mustard
- 125 g Freshly grated Parmesan
- Salt
- Pepper
onion bread
- 500 g Flour
- 1 tsp Baking powder
- 0,5 Can Roasted onions
- 0,25 l Beer dark
- 0,5 tsp Salt
mango chutney
- 0,5 cups Creme fraiche Cheese
- 2 tsp Mayonnaise
- 2 tsp Cream
- 1 Glass Mango chutney
- 1 tsp Curry powder
- 1 tbsp Soy sauce
- 3 tbsp Sliced almonds
Cured beef fillet
- Wash the fillet and pat dry, crush the spices in a mortar, coarsely chop the cranberries and finely chop the herbs. Mix everything together and roll the fillet in it until it is covered on all sides. Mix sugar, salt and grappa and wrap the meat in it with fish film. Roll up with aluminum foil and refrigerate for at least 48 hours. Unwrap the foil, rinse it briefly under water and pat dry with kitchen paper.
Lamb’s lettuce
- Melt the grated Parmesan on baking paper in the oven under the grill until golden yellow. Remove from oven and allow to cool.
- Clean and wash the salad and spin dry in the salad spinner. Put the salad in a bowl and marinate with olive oil, vinegar, mustard, salt and pepper.
- Cut the fillet into thin slices. Arrange the salad on plates, cover with fillet slices and garnish with the broken Parmesan chips.
onion bread
- Mix all ingredients together and knead well. Put everything in a baking pan lined with baking paper and bake at 180 degrees for about 40 minutes.
mango chutney
- Mix all ingredients together and let them steep.
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