John Myers
Contents
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Ingredients
For the sweet potato puree:
- 500 g Sweet potatoes
- 4 tbsp Milk
- 2 tbsp Butter
- Salt
- 1 pinch Cinnamon
- Freshly grated nutmeg
- 0,25 tsp Chilli flakes
For the chanterelles:
- 1 kg Chanterelles
- 2 Pc. Clove of garlic
- Parsley
- Salt and pepper
For the glazed cherry tomatoes:
- 1 packet Cherry tomatoes
- 1 tsp Brown sugar
- 1 tbsp Butter
- 1 tsp Balsamic vinegar
- 1 Pc. Clove of garlic
For the barolojus:
- 3 Pc. Shallots chopped
- 250 ml Veal stock
- 150 ml Barolo
- 50 ml Port red
- 2 tbsp Butter
- Sea salt from the mill
- Pepper from the grinder
- Food starch
Instructions
- Sear the beef fillet (room temperature) on both sides until the meat juice comes out to the surface). Cook for 10 minutes in the oven at 160 degrees, remove from the oven and leave to rest in the aluminum foil for a minute.
- Clean the chanterelles very well and cook in a large pan with 3 tablespoons of oil with the lid on until the liquid has evaporated. Then fry without the lid. Season to taste with pepper, salt and 1 clove of garlic. Serve with fresh parsley.
- Peel, wash and cut 3,500 g sweet potatoes into large pieces. Cover and cook in boiling salted water for 20-25 minutes. Then drain and leave to steam off in an open saucepan over a very mild heat.
- Bring 4 tablespoons of milk, 2 tablespoons of butter, a little salt, a pinch of cinnamon, some freshly grated nutmeg and 1/4 teaspoon of chilli flakes to the boil. Use the hand mixer to finely chop the sweet potatoes in the pot. Stir in the boiling milk mixture, add seasoning if necessary.
For the jus:
- Sweat the shallot cubes in butter in a saucepan until lightly colored. Deglaze with veal stock and reduce to half. Add the Barolo to the reduced veal stock and bring to the boil again. Thicken with a little starch and season with sea salt and pepper from the mill and a little port wine. Just before serving, stir 1–2 teaspoons of cold butter into the sauce.
For the cherry tomatoes:
- Melt the sugar in a large pan. Add the butter and let it froth. Deglaze with balsamic vinegar. First, add the unpeeled, pressed garlic clove, then add the cherry tomatoes, toss in it for 3-5 minutes, season with salt and pepper
Nutrition
Serving: 100gCalories: 80kcalCarbohydrates: 5gProtein: 1.8gFat: 5g
