Contents
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Ingredients
Beef fillet
- 3 tbsp Clarified butter
- 2 kg Beef fillet
- 500 g Tomatoes
- Salt
- Pepper
- Vegetable broth powder
- 1 Clove of garlic
- 500 g King oyster mushrooms
- 2 tsp Dried porcini mushrooms
- 1 a cup Creme fraiche Cheese
- 200 ml Pinot Noir
- 10 sheet Chopped basil
- 1 tbsp Food starch
- Balsamic cream
- Coarse salt
- Pepper mix melange noir
Celery and potato mash
- 1 kg Celeriac fresh
- 1 kg Floury potatoes
- 200 ml Milk
- 5 tbsp Butter
- Nutmeg
- Salt
- Pepper
- Spices
Lamb's lettuce with potato and mustard dressing
- 500 g Lamb's lettuce
- 1 Onion
- 1 tbsp Sugar
- 100 g Floury potatoes
- 150 ml Meatsoup
- 2 tbsp White balsamic vinegar
- 2 tbsp Mustard medium hot
- 50 ml Cream
- 50 ml Sunflower oil
- Salt
- Pepper
- Nutmeg
- 50 g Pine nuts
Instructions
Beef fillet
- Skin and core the tomatoes and dice, dice the king oyster mushrooms. Season the meat, sear it (on the highest setting) and remove it from the roaster. Fry the king oyster mushrooms and tomatoes (on the highest setting). Add pepper, salt, vegetable stock, creme fraîche, garlic, basil, Pinot Noir and porcini mushrooms. Put the meat back in the roaster. Braise in the oven for approx. 20 minutes (without lid, top / bottom heat, core temperature approx. 63 degrees) at 200 degrees. Mix the cornstarch with a little Pinot Noir and thicken the sauce a little. Season the sauce again. Decorate the plate with balsamic cream. Place the meat on the plate and sprinkle with coarse salt and melange noir pepper.
Celery and potato mash
- Peel the celery and potatoes and cut into large cubes. Cook in a saucepan with lightly salted water for about 20 minutes. Heat the milk and butter. Drain and drain vegetables. Coarsely mash the vegetables, salt, pepper, nutmeg and mashed potatoes with the potato masher. Briefly press down the milk. As a decoration, fry a very thin slice of king oyster mushrooms and place on the celery-potato mash.
Lamb's lettuce with potato and mustard dressing
- Wash the lamb's lettuce thoroughly and dry it in the salad spinner. Cut the onion into small cubes and sweat lightly in a little OIL, sprinkle with the sugar and let it caramelize. Add the peeled and diced potatoes. Top up the broth and cook the potatoes until soft (with the lid closed). Add the vinegar, mustard and cream and use the hand blender to puree to a creamy consistency. Slowly mix in the sunflower oil with the hand blender and, if necessary, add a little salt, pepper and nutmeg. If the dressing is too thick, stir in some water. Mix the lamb's lettuce and dressing and place on a salad plate. Briefly roast the pine nuts in the pan and sprinkle over the salad.
Nutrition
Serving: 100gCalories: 102kcalCarbohydrates: 4.6gProtein: 7.8gFat: 5.5g