John Myers
Contents
show
Ingredients
Fillet and farce for coating:
- 400 g Beef fillet
- 2 tbsp Sunflower oil for frying
- 125 g Bacon strips / cubes
- 1 small Onion
- 3 tbsp Cream
- Pepper salt
- 200 g Frozen puff pastry or refrigerated shelf approx.
- 1 Egg yolk
- 1 tbsp Cream
Asparagus ragout:
- 400 g Asparagus green
- 20 g Butter
- 15 g Flour
- 75 ml White wine
- 150 ml Asparagus stock
- 30 g Sour cream
- White pepper, salt
- 1 tbsp Sugar
- 2 tbsp Finely chopped parsley
Baked potatoes:
- 5 medium sized Waxy potatoes
- Salt
- Olive oil
Instructions
Puff pastry:
- If you want to make the puff pastry for the coat yourself, here is the link: Pastéis de Nata
Farce preparation:
- Place the packet of bacon strips in the freezer for 15 minutes. If frozen puff pastry is used, let it thaw. Peel the onion, chop it up and after the 15 minutes have elapsed, put it in a blender along with the cold bacon strips and the cream and chop it into a coarse paste. Season with pepper and salt, chill.
Asparagus ragout preparation:
- Remove the woody from the asparagus stalks, then cut them into bite-sized pieces and cook them in salted water for 3 - 4 minutes until they are slightly firm to the bite. Then lift it out of the water with a sieve and pour it into ice water. This is how the asparagus keeps its green color. Do not throw away the asparagus stock yet, have it ready for the sauce. To do this, heat the butter in a saucepan, stir in the flour until it foams slightly together with the butter and then immediately deglaze first with the coffin stock and then with the white wine while stirring. When a creamy sauce is created, stir in the sour cream and season everything with pepper, salt and sugar to taste. Just keep the sauce ready until the finale.
Potato preparation:
- Wash and brush the medium-sized potatoes, cut in half lengthways and lightly salt the surface. Hold ready.
Final preparation:
- Preheat the oven to 200 ° O / bottom heat. When it has reached its number, place the potatoes with their cut facing up on the baking sheet lined with baking foil and slide them into the oven on the 2nd rail from below. Place the possibly defrosted puff pastry sheets 2 on top of each other and roll them out a little larger. Unroll or roll out the puff pastry from the refrigerated shelf (or the self-made one) and keep it ready. Cut the fillet of beef into 2 larger portions, salt all around and fry briefly and spicy in a very hot pan in the oil. Take out, store briefly.
- Cut the puff pastry into 2 rectangles large enough to enclose the meat. (later make a small pastry out of any leftovers) First brush each sheet of dough up to the edge with the egg yolk mixed with the cream and then in the middle with the bacon farce. Place the fillet piece on top, coat with the dough, brush all around with egg yolk and after the first 15 minutes of cooking, place the potatoes on the tray with them. The total cooking time for the potatoes is approx. 30 minutes. That of the fillet in the jacket 15 - 18 minutes. When the puff pastry has risen well and is browned, the inside of the fillet should also be cooked pink. Its core temperature should then be between 52 and 55 °.
- While the fillet and potatoes are cooking, reheat the sauce. If it has thickened by keeping it ready, make it more liquid with a little asparagus stock. Then lift the asparagus out of the ice water with a sieve, drain well and just heat it in the sauce. Finally, finely chop the washed parsley and fold in.
- Take the fillet out of the oden, let it rest for a few minutes and then - depending on the portion size you want - cut it, serve with potatoes and asparagus ragout and ...... then just let it taste good. good ...
