John Myers
Contents
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Ingredients
For the beef:
- 750 g Kobe beef fillet
For the mashed potatoes:
- 7 Pc. Waxy potatoes
- 4 tbsp Truffle butter
- 1 tbsp Salted butter
- 150 g Grated Parmesan
- 120 ml Cream
- 3 Pc. Parsley leaves
- Salt
For the vegetables:
- 2 Pc. Zucchini
- 3 Pc. Red peppers
- 3 Pc. Yellow peppers
- 3 tbsp Olive oil
- 1 Pc. Chilli pepper
- 2 Pc. Garlic cloves
- 2 tbsp Salt
For the beef stock for the sauce:
- Soup greens
- Lovage
- 5 Pc. Bay leaves
- 2 tbsp Salt
- 700 g Beef leg slice with marrow
- 1 bunch Parsley
- 1 tbsp Pimento
- 1 tbsp Peppercorns
For the red wine sauce:
- 400 ml Beef stock
- 600 ml Red wine
- 1 tbsp Starch
- 2 tbsp Cream
Instructions
For the beef:
- Fry the kebab fillet very hot in a pan for 40 to 50 seconds on each side and then cut into slices.
For the mashed potatoes:
- Boil and mash the potato, then add the truffle butter and the salted butter. Chop the parsley and mix with the cheese. Pour in the cream and mix everything well. Season to taste with salt.
For the vegetables:
- Cut the zucchini and bell pepper into cubes. In a pan with olive oil, add the finely chopped chilli pepper and the cloves of garlic and fry.
- Then add the zucchini and paprika, fry everything well and season with salt.
For the beef stock:
- Put all the ingredients for the beef stock in a large saucepan and cook for 6-8 hours. Then use a sieve to separate the beef stock from the vegetables and meat.
For the red wine sauce:
- Put the beef stock in a saucepan, pour in the red wine.
- Mix the starch with 1 tablespoon of water and add the cream. Simmer all ingredients well until the desired consistency is achieved.
Nutrition
Serving: 100gCalories: 96kcalCarbohydrates: 2.2gProtein: 0.5gFat: 6.1g
