John Myers
Contents
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Ingredients
- 1,5 kg Beef fillet
- 200 g Blood sausage
- 1,5 liter Poultry stock
- 0,5 bunch Parsely
- 1 shot Olive oil
- Salt and pepper
- 500 ml Milk
- Rosemary
- Thyme
- 300 g Parmesan
- 0,5 bunch Chives
- 15 Pc. Cherry tomatoes
- 350 g Risotto rice
- 300 ml White wine
- 3 Pc. Onions
- 70 g Butter
- 100 g Grated Parmesan
- 1 shot Olive oil
- 1 pinch Salt and pepper
Instructions
Beef fillet:
- Place 2 kg of the fillet from the center piece in the combi steamer with salt, pepper and a little oil. Cook there for 3-5 hours at 58 degrees. Season with rosemary and thyme an hour before completion and pour some beef stock over it. After the oven, sear the meat briefly on all sides, cut it open and serve. Stir the gravy with the butter flakes and season, reduce a little and strain.
Pertersilene foam:
- Mix a bunch of parsley with a dash of milk, mix with salt, pepper and a small pinch of sugar and pass through a fine sieve to separate the green milk from the parsley. Warm the whole thing in a saucepan (approx. 64 °) and pour the foam over the risotto at the end.
Black pudding risotto:
- 2-3 Cut the onions into small pieces, sauté in a pan, add the risotto rice and sauté as well, without it getting any color. After a short time, deglaze with wine.
- Warm up the poultry stock in another pot and gradually add a ladle to the pot with the rice and onions and stir continuously until liquid has been absorbed. Repeat the process. Then finely chop the rosemary, thyme and garlic and add them as well. Later add the Parmesan cheese.
- Finally take the pot off the stove, pour in the black pudding cubes and stir again. Finally, just before serving, cut in the chives.
Nutrition
Serving: 100gCalories: 145kcalCarbohydrates: 6.3gProtein: 12.5gFat: 7.2g
