Contents
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Ingredients
- 4 Allgäu pasture ox fillet a´ 150 - 200 g
Walnut and honey crust
- 100 g Grated walnuts
- 80 g Honey
- 60 g Butter
- 50 ml Vegetable broth
- 2 tbsp Soy sauce
- 1 tsp Fresh thyme
- Salt pepper
Mulled wine sauce:
- 750 ml Mulled wine
- 250 ml Beef stock
- 0,25 Celery bulb
- 0,5 Leek
- 1 Carrot
- 1 Shallot
- 2 tbsp Honey
- 4 Sprigs of thyme
- Salt pepper
Brussels sprouts ravioli:
- 300 g Durum wheat semolina
- 3 Eggs
- 3 tbsp Olive oil
- Salt, nutmeg
- 200 g Brussels sprouts fresh
- 50 g Bacon
- 40 g Chopped walnuts
- 40 g Speculoos biscuits
- 70 ml Cream
- 0,5 Red chilli pepper
- 1 Clove of garlic
- 1 Shallot
- Salt, pepper, nutmeg, paprika powder
Instructions
Walnut and honey crust
- In a saucepan, reduce all ingredients until they are pulpy, stirring constantly, season with salt and pepper. Pour into a bowl and let cool. It becomes a mass that can be spread on the fillet with a knife.
Core temperature of willow ox fillet:
- 52 to 55 ° C: Rare / bloody 55 to 60 ° C: Medium rare 60 to 65 ° C: Medium 66 to 70 ° C: Medium well above 71 ° C: Well done / through
Willow ox fillet:
- Sear the fillet in a little olive oil on both sides for about 3 minutes. Remove the fillet, season with salt and pepper. Then spread the walnut and honey mixture evenly and bake in the oven with top and bottom heat at 120 ° to the desired degree of doneness.
Pasta dough:
- Pour durum wheat semolina onto the work surface and make a recess. Put the eggs and olive oil in the well, season with salt and nutmeg. Knead everything quickly from the middle to a smooth pasta dough. Wrap in cling film and let it rest.
Brussels sprouts filling:
- Clean the Brussels sprouts and slice them roughly or cut them into noodles with a knife. Dice the chilli pepper, shallot and clove of garlic.
- Cut the bacon into strips and roughly chop the walnuts. Put the speculoos biscuits in a freezer bag and crumble them finely with the rolling pin.
- Sauté shallot, garlic, chilli and strips of bacon in a little olive oil until translucent, then add the Brussels sprouts and walnuts and fry briefly.
- Pour the cream on, season well with salt, pepper, nutmeg and paprika powder and reduce until the cream has combined with the ingredients.
- Put everything in a bowl, let it cool and then mix in the speculoos crumbs.
Brussels sprouts ravioli:
- Turn the pasta dough through the pasta machine up to level 6. Place 1 teaspoon of filling on the pasta plate at regular intervals, fold the pasta plate lengthways and press firmly so that no air bubbles form.
- Using a ravioli cutter (I used a star-shaped cookie cutter) cut out ravioli and press down the edges again.
- Let the ravioli soak in salted water for 4 - 6 minutes.
Mulled wine sauce:
- Clean the celery, leek, carrot and shallot, roughly dice and sauté in a little olive oil. Add honey and caramelize a little.
- Add mulled wine and beef stock, add the sprigs of thyme and season with salt and pepper. Reduce the whole thing by half without the lid, then strain through a kitchen towel. If you want, you can thicken the sauce with a little starch.
Nutrition
Serving: 100gCalories: 183kcalCarbohydrates: 13.4gProtein: 2.1gFat: 11.6g