John Myers
Contents
show
Ingredients
Beef fillet:
- 6 Pc. Shallots
- 1,2 kg Beef fillet
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 1 pinch Salt
- Pepper
- 2 tbsp Clarified butter
- 225 ml Port red
- 15 ml Beef stock
- Parsley
- Chervil
- Tarragon
Potato gratin:
- 2 Pc. Garlic cloves
- 50 g Butter / margarine
- 1 kg Waxy potatoes
- 200 ml Sour cream
- 500 ml Whipped cream
- Salt
- Pepper
- Nutmeg
- 50 g Emmental
Asparagus:
- 600 g Asparagus green
- Salt
- Pepper White
- Olive oil
Instructions
Beef fillet:
- Peel and dice the shallots, then preheat the oven to 150 ° C. Now season the beef fillet with salt and pepper and fry it all over with the thyme and rosemary in hot clarified butter.
- Then take the beef fillet out of the pan, add the shallots to the pan and fry in it. Now sprinkle the sugar over it and lightly caramelize the shallots.
- Deglaze with port and red wine. Add beef broth and simmer for about 10 minutes.
- Now cook the beef fillet in the oven on the middle rack for about 30 minutes, turning occasionally. Now pluck the herb leaves and chop finely.
- Take the cooked fillet out of the oven and roll it in the chopped herbs. Then wrap it in foil and let it rest for 5 minutes.
Potato gratin:
- Peel and finely dice the garlic cloves, then froth the butter in a pan and add the garlic cubes. Now sauté for 2 minutes without color.
- Now brush a flat gratin dish with the garlic butter and wash the potatoes thoroughly in a bowl, drain well and peel. Then cut or slice the potatoes thinly and spread them flat in the form in a fan-like manner.
- Now put the milk and whipped cream in a saucepan and bring to the boil. Season the cream mixture very vigorously with nutmeg and pepper.
- Then pour the hot cream mixture evenly over the potatoes, grate the Emmental finely and sprinkle evenly on the potato slices.
- Bake the gratin in the oven preheated to 180 ° C on the middle shelf for 50-60 minutes.
Asparagus:
- Peel the green asparagus only at the ends and then do not boil it in water as usual, but fry it in the olive oil.
- Then season with salt and pepper and fry the asparagus until it has got some color.
Nutrition
Serving: 100gCalories: 168kcalCarbohydrates: 2.1gProtein: 10.4gFat: 12.3g
