in

Allgäu Pasture Ox Fillet with Walnut and Honey Crust on Mulled Wine Sauce with Brussels Sprouts Ravioli

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 183 kcal

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
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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