John Myers
Contents
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Ingredients
Beef fillet
- 1,5 kg Beef fillet
- 2 Onions
- 1 Carrot
- 1 Celeriac fresh
- 3 tbsp Tomato paste
- 1 shot Oil
- 500 ml Beer dark
- 500 ml Venison broth
- 1 bunch Rosemary
- 1 bunch Thyme
- 2 Bay leaves
- 10 Juniper berries
- 10 Peppercorns
- 2 Cloves
- 2 Garlic cloves
- 1 pinch Ground cinnamon
- 1 Floury potatoes
- 80 g Dark couverture chocolate
- 80 g Butter
- 1 pinch Salt
- 1 pinch Pepper
crust
- 2 Toast
- 100 g Walnuts
- 1 shot Beer
- 1 pinch Salt
- 1 pinch Pepper
Chestnut puree
- 250 g Pre-Cooked chestnuts
- 250 ml Milk
- 1 shot Broth
- 250 ml Cream
- 3 tbsp Beer
- 1 pinch Salt
- 1 pinch Sugar
Instructions
Beef fillet
- Parry the beef fillet and put in the fridge.
- Peel the onion, carrot and celery and cut into cubes. Fry the vegetables in a saucepan with a little oil. Add tomato paste and continue to brown, reduce the temperature and continue roasting over medium heat.
- When it starts to set, deglaze with a little beer and game stock, add rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves, clove of garlic and cinnamon, reduce the liquid.
- Peel and finely grate the potatoes and add to the sauce so that the sauce becomes creamy. Reduce the sauce to the desired strength. Drain the bones and vegetables on a sieve over a saucepan.
- Peel and finely grate the potatoes and add to the sauce so that the sauce becomes creamy. Reduce the sauce to the desired strength. Drain the bones and vegetables on a sieve over a saucepan.
- Finely grate the couverture and stir into the sauce, season with salt and pepper and a little beer. Now finish the sauce, mix with a little cold butter and mix with a hand blender.
- Cut the beef fillet into medallions, season with salt and pepper. Heat oil in a pan and fry the pieces of meat well on all sides with a little thyme and juniper berries. Place on a rack with a baking sheet.
crust
- Cut off the crust for the crust on white bread. Finely chop the bread, nuts and juniper berries in a food processor. Mix the butter with a little salt until frothy. Stir in the crumbs and mix with a little beer to a smooth mass.
- Place the bread mixture on the beef fillet medallions and bake in the oven.
Chestnut puree
- For the chestnut puree, boil the chestnuts with the milk and the stock. Add the cream and puree with a blender. Strain through a fine sieve. If necessary, add the cream and stock. Season to taste with salt, sugar and the beer. Serve everything together.
Nutrition
Serving: 100gCalories: 134kcalCarbohydrates: 5.9gProtein: 10gFat: 7.4g
