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Beef Fillet with Lamb’s Lettuce and Pumpkin Mousse

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Beef Fillet with Lamb’s Lettuce and Pumpkin Mousse

The perfect beef fillet with lamb’s lettuce and pumpkin mousse recipe with a picture and simple step-by-step instructions.

  • 5 Pc. Beef fillet a 150 gr.
  • 1 Pc. Hokkaido pumpkin
  • 2 Pc. Potatoes
  • 1 Pc. Onion
  • 2 tsp Horseradish
  • 1 Pc. Apple
  • 300 g Lamb’S lettuce
  • 2 tbsp Blackberry jam
  • 2 tbsp Vinegar
  • 2 tbsp Oil
  • 2 tbsp Salt and pepper
  • 2 tbsp Curry
  • 2 tbsp Ginger powder
  1. Boil the pumpkin, potatoes and onion until soft, then puree and season to taste.
  2. Mix the lamb’s lettuce sauce with the jam, vinegar, oil and spices and pour over the salad just before serving.
  3. Sear the beef fillet on both sides briefly and then let it steep in the pan with residual heat up to a core temperature of 59 degrees.
Dinner
European
beef fillet with lamb’s lettuce and pumpkin mousse

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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