Entrecote of young bull with stuffed eggplant and Reiberdatschi

Ingredients for 2 servings:

• 2 slice(s) entrecôte(s), fresh, approx. 2 cm thick
• 100 g fresh mushrooms, sliced
• 50 g shiitake mushroom(s), sliced
• 1 king oyster mushroom(s), sliced
• 3 onions, finely diced
• 2 cloves garlic, finely diced
• 1 bunch of fresh coriander, optionally flat parsley
• 100 ml white wine (e.g. Chardonnay)
• 2 tbsp Cointreau or Grand Marnier
• 1 carambola
• 6 kumquats
• 1 eggplant(s)
• 1 carrot(s), finely diced
• 50 g Parmesan
• 200 ml cream
• 100 ml sour cream
• 150 g cauliflower
• 150 g Romanesco or broccoli
• 300 g potatoes, mainly floury
• 2 eggs
• nutmeg
• Salt
• pepper
• olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

This dish is a bit tricky to make, as there’s quite a bit of work involved. Finely dice an onion and a clove of garlic and sauté in a little olive oil until translucent. Meanwhile, roughly dice the mushrooms and then add them to the pan. After about 5 minutes, pour in the cream and white wine and simmer at low heat for about 10 minutes. Set the oven to 75 degrees Celsius. Once the mushrooms have cooked down in the pan, puree them in a narrow bowl with an immersion blender until creamy. The mixture should be firm enough to shape, then place it in an ovenproof dish and bake in the oven. Halve the eggplant, scoop out the flesh with a spoon, and fry the flesh in a pan along with the other finely chopped onion, garlic, cauliflower, and Romanesco. When the vegetables are simmering, add about 2-3 tablespoons of Grand Marnier and continue to enjoy the heat. Wash the kumquats and star fruit, cut into thin slices, and add to the pan. Season with sour cream, coriander, salt, and pepper, then add some freshly grated Parmesan and set aside. Peel the potatoes and grate them into coarse sticks. Finely chop the onion. Mix with salt, eggs, and flour until smooth. Heat olive oil in a pan, then add the grated potato dough the size of a hand and bake until golden brown. Turn over and place in the oven to keep warm. Pat the eggplants dry with kitchen paper, fill with the vegetable mix, and then sprinkle with plenty of Parmesan (how much depends on your taste). Remove the mushroom cream and the grated potato from the oven and preheat the oven to 180°C. Bake the stuffed eggplants for about 20 minutes. Wash the entrecotes, pat dry, and then season with salt and pepper. Fry in a pan until crispy, cooking each side for about 3 minutes. Remove and wrap in aluminum foil. Once the eggplants have cooked for 20 minutes, reduce the heat to 75 degrees Celsius and keep all ingredients warm or cool. Now it’s time to garnish: Using a brush (I use a silicone brush) and the mushroom cream, draw imaginative lines and arrange a halved grated potato on each one, followed by the entrecotes. Place the stuffed eggplant on top and decorate discreetly with the remaining mushroom cream. Sprinkle with some finely chopped coriander and pepper.