John Myers
Contents
show
Beef Fillet with Cashew Crust, Gratin and Honey Vegetables
The perfect beef fillet with cashew crust, gratin and honey vegetables recipe with a picture and simple step-by-step instructions.
Beef fillet
- 50 g Cashews
- 125 g Ghee butter
- 100 g Grated white bread
- 2 tbsp Ginger chilli mustard
- 1 pinch Salt and pepper
- 1 pinch Lemon sugar
- 4 piece Beef fillet
- 1 pinch Coarse sea salt
- 1 tbsp Rapeseed oil butter
Jus
- 2 tbsp Oil
- 1 kg Beef bones
- 1 piece Shallot
- 1 piece Onion
- 2 piece Garlic cloves
- 50 g Carrots
- 50 g Celeriac fresh
- 1 tbsp Tomato paste
- 500 ml Red wine
- 200 ml Beef stock
- 2 piece Bay leaves
- 8 piece Peppercorns
- 1 piece Rosemary sprig
- 1 piece Sprig of thyme
- 1 tbsp Butter
- 80 ml Port wine
- 1 pinch Salt
Gratin
- 2,5 kg Sweet potatoes
- 1 piece Shallot
- 1 piece Onion
- 2 piece Garlic cloves
- 75 g Butter
- 200 ml Milk
- 200 ml Cream
- 100 g Parmesan
- 3 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
Honey vegetables
- 150 g Romanesco
- 150 g Fresh broccoli
- 150 g Thai asparagus
- 150 g Mini corn
- 150 g Mini carrots
- 150 g Sugar snap
- 150 g Mini zucchini
- 100 g Butter
- 2 tbsp Ginger paste
- 2 tbsp Vanilla honey
- 1 pinch Salt and pepper
- 1 tbsp Olive oil
- 0,5 piece Lime
- 50 g Sesame seeds
flesh
- Lightly roast the cashew nuts in a pan and then grind them in a mortar. Beat the butter until foamy, mix in the cashews, mustard and white bread, season with salt, pepper and lemon sugar.
- Take the meat out of the refrigerator in good time so that it is at room temperature. Rub one side with coarse salt.
- Briefly fry both sides of the meat in rapeseed oil butter, remove from the pan and let rest. Spread the cashew crust on the meat and let it simmer in the oven (fan oven) at 80-100 ° C for about 20-30 minutes, depending on the thickness of the meat and the cooking point. Finally, flambé with the burner.
Jus
- For the jus, heat the oil in the saucepan. Chop up shallot, onion and garlic cloves and sauté. Add the pieces of meat and fry briefly.
- Add tomato paste, chopped carrots and diced celeriac. After a few minutes, deglaze everything with the red wine. Let the whole thing simmer for about 30 minutes, then add all the other ingredients and let everything simmer for 1-2 hours and reduce.
- Stir lightly from time to time and if foam forms on the surface (protein and cloudy substances), skim it off with a spoon. Pass the jus through a hair sieve and pour into airtight glasses. In the refrigerator you then have a solid mass that only becomes liquid again when heated. Heat with port wine and, if necessary, a pinch of salt and a piece of butter and distribute on the plates.
Gratin
- For the gratin, peel the sweet potatoes and cut them raw into slices. Cut off the ends beforehand and cook them until cooked.
- Put the butter in the pan and simmer briefly with the chopped onions, shallots, garlic cloves and the soft-boiled potato ends. Add the milk and cream, bring to the boil briefly, stir with the hand blender, strain and season with salt, pepper and nutmeg.
- Coat the baking dish with oil, put in the potato slices layer by layer and pour the liquid mixture over them. Cook at 160 ° C in the oven (convection) for about 20-30 minutes.
vegetables
- Clean the vegetables and cut into bite-sized pieces. Depending on the variety, blanch the vegetables in boiling and salted water for 1-4 minutes and then pour them directly into ice water.
- Put the butter in the pan and add the vegetables with the honey and the ginger paste. Close the lid, simmer slowly, then season with olive oil, salt, pepper and lime juice. Lightly brown the sesame seeds in a pan and sprinkle over the vegetables.
Facebook Comments