John Myers
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Angus Beef Fillet in Herb Parma Wrap with Horseradish Cream and Risotto
The perfect angus beef fillet in herb parma wrap with horseradish cream and risotto recipe with a picture and simple step-by-step instructions.
Argentinian beef fillet
- 700 g Argentinian beef fillet from the middle
- 1 pinch Fleur de sel
- 1 pinch Pepper
- 7 disc Parma ham
- 0,25 bunch Rosemary
- 1 shot Olive oil
Horseradish cream
- 4 tbsp Creme fraiche Cheese
- 50 g Freshly grated horseradish
- 1 piece Lemon
- 1 pinch Salt
Porcini mushroom risotto
- 25 g Dried porcini mushrooms
- 2 piece Shallots
- 1 piece Clove of garlic
- 1 tbsp Olive oil
- 150 g Risotto rice
- 1 l Vegetable stock
- 100 ml White wine dry
- 50 g Grated Parmesan
- 1 pinch Salt and pepper
Fennel and carrot vegetables in orange juice
- 2 piece Carrots
- 0,5 piece Fennel bulb
- 2 piece Oranges
- 1 tbsp Honey
- 1 pinch Salt and pepper
- 1 tsp Olive oil
Provencal tomatoes
- 5 piece Tomatoes
- 5 tbsp Olive oil
- 2 piece Garlic cloves
- 7 tbsp Breadcrumbs
- 1 tsp Freshly chopped thyme
- 4 tbsp Chopped parsley until smooth
Beef fillet
- Rub the beef fillet with salt and pepper. Place the Parma ham slices side by side and sprinkle with a little finely chopped rosemary. Then roll the fillet in the Parma ham.
- Sear the fillet in olive oil for about five minutes and then cook in a preheated oven at 165 ° C (fan oven) for about 25 minutes until a core temperature of 54 ° C is reached. When the temperature is reached, take the fillet out of the oven and let it soak in aluminum foil for about ten minutes.
- Attention: In order to be served medium (60 ° C), the fillet must not exceed the core temperature of 58 ° C!
Horseradish cream
- For the horseradish cream, grate fresh horseradish. Squeeze the juice of a whole lemon and collect it. Mix the crème fraîche with the grated horseradish and half of the lemon juice and season with salt. Let it steep briefly and, if necessary, add more lemon juice and salt.
- The longer the horseradish cream soaks in the refrigerator, the more intense and hot the horseradish taste becomes, so only add small amounts, if at all.
Porcini mushroom risotto
- For the porcini mushroom risotto, soak porcini mushrooms in 400 ml of lukewarm water. The water should turn quite dark brown.
- Peel shallots and garlic, chop finely and fry in a pan with a little olive oil until translucent. Add the rice and cook for 2-3 minutes.
- Deglaze with the white wine and add the finely chopped porcini mushrooms and the mushroom water. Now season the risotto with salt and pepper, being careful with the salt, as the Parmesan makes everything a little stronger at the end.
- Now gradually add the vegetable stock and stir constantly. Repeat the process until the rice is still firm to the bite and the risotto is creamy. Remove the risotto from the heat, add the Parmesan and season with salt and pepper. Stir thoroughly again before serving.
Fennel and carrot vegetables
- For the fennel and carrot vegetables, peel the carrots and cut into very thin slices with the fennel. Press the oranges and collect the juice.
- Briefly fry the carrots with the fennel in olive oil, deglaze with orange juice and add a little honey to taste. Leave the vegetables al dente and season with salt and pepper before serving.
Provencal tomatoes
- For the Provencal tomatoes, wash the tomatoes, cut in half lengthways and remove the stalk. Scrape out a little stone and pulp. Salt and pepper the cut surfaces.
- Heat the oil in a pan and place the tomatoes on the cut surface. Simmer on minimal heat for about 30 minutes, while as much juice as possible should come out and evaporate.
- Mix the breadcrumbs with the finely chopped garlic, finely chopped parsley and the finely chopped thyme and then season with salt and pepper.
- Now carefully place the braised tomatoes in a baking dish and spread them with the cut surface facing up. Now distribute the breadcrumb mixture in the tomatoes and bake everything together for about 20-25 minutes in an oven preheated to 175 ° C (convection) on the middle rack.
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