John Myers
Contents
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Ingredients
Port wine jus (1 day before)
- 15 Pc. Beef bones
- 2 Pc. Tomato
- 0,5 Pc. Celery bulb
- 1 Pc. Leek
- 2 Pc. Carrots
- 1 Pc. Onions
- 1 bottle Port wine
- 1 bottle Red wine
- Vegetable broth
Potato and celery mash
- 600 g Potatoes
- 300 g Celery bulb
- Salt
- Butter
Forest mushroom ensemble
- 100 g Mushrooms
- 100 g Chanterelles
- 100 g Boletus
- 1 Pc. Onions small
- 1 tbsp Butter
- Salt and pepper
Beef fillet in a spinach puff pastry coating
- 1,5 kg Beef fillet
- 400 g Frozen spinach
- 1 Pc. Onions small
- 1 Pc. Clove of garlic
- 1 tbsp Olive oil
- 1 Pc. Puff pastry
Instructions
Port wine jus (1 day before)
- Cover a baking sheet with the bones and roast in the oven at 200 degrees until golden brown. Wash the root vegetables, cut into pieces and place in a roaster. Put the bones on top and deglaze with port wine while frying. Gradually add the red wine and the vegetable stock. The whole thing takes about 24 hours. Finally, strain the jus and bind with flakes of butter and tomato paste. At will and feeling.
Potato and celery mash
- Peel and dice the potatoes and celery and cook until cooked. Then stomp. Season to taste with butter, cream and salt.
Forest mushroom ensemble
- Chop the onion, clean the mushrooms, then fry in butter, season with salt and pepper - done! Carrots are enough as an additional side dish. Clean, cook in vegetable stock, done!
Beef fillet in a spinach puff pastry coating
- Add the spinach in olive oil, finely chopped onion and garlic, salt and pepper. Simmer until there is no more liquid. Then fry the meat on all sides and then season with salt and pepper. Then place on a baking sheet. Spread the spinach on the meat and cover with the puff pastry. Cook in a preheated oven to 180 degrees / hot air for about 30 minutes.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 3.3gProtein: 11.5gFat: 2.7g
