John Myers
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The perfect matured piece with nice navettes (fiona erdmann) recipe with a picture and simple step-by-step instructions.
flesh
- 800 g Beef fillet
- 4 tsp Butter
- 4 piece Rosemary sprigs
- 1 pinch Salt and pepper
mashed sweet potatoes
- 4 piece Sweet potatoes
- 1 shot Olive oil
- 1 pinch Salt
- 1 piece Vanilla pod
- 800 g Almonds
- 3 tbsp Butter
- 50 g Chocolate
- 4 piece May beets (Navetten)
- 100 ml Vegetable broth
- 1 tbsp Butter
- 1 pinch Salt and pepper
- 1 pinch Sugar
- 150 ml Gravy
flesh
- Briefly sear the meat on both sides in the pan without oil or butter. It is best to use a well-coated grill pan for this.
- After the meat has turned color on both sides, add a teaspoon of butter, a sprig of rosemary, salt and pepper to each piece. Put the pieces of meat in an ovenproof dish at 120 ° C in the oven for about 13-18 minutes.
mashed sweet potatoes
- For the sweet potato puree, first cut the potatoes in half. Then place in aluminum foil with olive oil and salt in the oven at 160 ° C for 45 minutes. Then press the potatoes out of the skin and refine with the pulp from the vanilla pod.
- Then heat 3 tablespoons of butter until it turns light brown and caramelizes. Then add to the potatoes and season with a little salt. Finally add the roasted almonds and puree everything finely. Garnish with some grated chocolate.
- Peel the navettes and put them in boiling water for 2 minutes. Then quench in ice water.
- Mix the butter, stock and gravy and season with salt, pepper and a little sugar, mix with the navets.
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