John Myers
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Beef Fillet with Herb Crust with Mediterranean Vegetables and Shallot Jus
The perfect beef fillet with herb crust with mediterranean vegetables and shallot jus recipe with a picture and simple step-by-step instructions.
For the herb crust:
- 1 tbsp Parsley
- 1 tbsp Thyme
- 1 tbsp Rosemary
- 2 tbsp Breadcrumbs
- 2 tbsp Parmesan
- 1 tbsp Mustard
- 3 tbsp Oil
- 1 Pc. Clove of garlic
- 1 Pc. Protein
- 1 tsp Salt
- 1 tsp Pepper
For the jus:
- 1 kg Marrow bone
- 2 Bd Soup greens fresh
- 0,5 l Red wine
- 0,5 l Vegetable broth
- 2 tbsp Honey
- 2 tbsp Balsamic vinegar
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive oil
- 1 Pc. Onion
- 10 Pc. Shallots
For the potato gratin:
- 800 g Waxy potatoes
- 250 ml Milk
- 250 ml Cream
- 50 g Grated Emmental
- 2 tbsp Butter flakes
- 1 tbsp Thyme
- 0,5 tsp Nutmeg
- 1 Pc. Clove of garlic
For the Mediterranean vegetables:
- 1 Pc. Paprika
- 1 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 150 g Asparagus green
- 150 g Asparagus white
- 1 tbsp Rosemary
- 1 tbsp Thyme
- 1 tbsp Olive oil
- 1 Pc. Clove of garlic
- 1 Msp Sugar
Beef fillet
- Sear the beef fillet and place in the oven with the herb crust at 150 ° C (fan oven) for about 30 minutes.
Jus
- Sear marrow bones with sliced soup greens and tomato paste and deglaze with red wine and vegetable stock. The jus has to cook for about three hours.
Vegetable broth
- Wash and cut the soup greens. Heat the oil, cut the onion in half with the skin and fry with the cut side facing down. Add the soup greens and deglaze everything with cold water.
sauce
- Fry the peeled shallots in olive oil and deglaze with balsamic vinegar. Add the gravy and vegetable stock and season with honey, salt and pepper.
potato gratin
- Cut the peeled potatoes into slices and place them in the baking dish. Mix the milk, cream, salt, pepper, nutmeg, garlic, thyme, rosemary and butter fluff together and pour over the raw potato slices. Then sprinkle with Emmental and bake in the oven at 175 ° C (convection) for 45 minutes.
Mediterranean vegetables
- Wash the vegetables and cut them in any shape. Heat the olive oil, fry the garlic and add the vegetables and herbs. Then season with salt, pepper and a pinch of sugar to taste.
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