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Beef Fillet with Strawberry and Pepper Sauce, Green Asparagus and Sweet Potato Fries with Majo

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 255 kcal

Ingredients
 

Beef fillet

  • 4 small Beef fillet steaks
  • Oil
  • Kampot pepper, freshly pounded
  • Fleur de sel

Strawberry and Pepper Sauce

  • 1 tsp Tellicherry pepper, freshly pushed
  • 250 g Strawberries, finely diced
  • 150 ml White wine
  • 6 tbsp Balsamic vinegar
  • 1 shot Limocello
  • Raw sugar
  • Espelette pepper
  • Salt

green asparagus

  • 0,5 bunch Green asparagus
  • Butter
  • Salt

Sweet potato fries

  • 1 size Sweet potato
  • Oil
  • Salt

Coriander majo

  • 1 Egg yolk
  • 100 ml Rapeseed oil
  • 1 tsp Dijon mustard
  • 2 tbsp Finely chopped coriander
  • 1 Garlic clove, finely grated
  • 1 Lime, juice and zest
  • Salt
  • Pepper

Instructions
 

Beef fillet

  • Preheat the oven to 80 degrees. Heat some oil in a pan, sear the beef fillet on all sides and then let it cook to the end in the oven. The time depends on the thickness and size of the steaks - a steak thermometer is very helpful.

Strawberry sauce

  • Add 2 / 3 of the diced strawberries together with the crushed pepper to the roast stock and roast for about 3 minutes, then deglaze with the white wine and balsamic vinegar, reduce a little on a low heat and then add the salt, pimento d'Espelette and sugar and the limoncello to taste. Just before serving, fold in the remaining strawberries.

green asparagus

  • Cut the asparagus diagonally into small pieces, place the asparagus tips separately. Foam a little butter in a pan and stir-fry the asparagus pieces for about 6 minutes, adding the tips in the last two minutes.

Coriander majo

  • Put the egg yolks with the mustard in a bowl. Then beat with the whisk and add the oil first drop by drop and then in a thin stream and stir. It is important that all ingredients are at the same temperature so that the majo stands nicely.
  • Now fold in the grated garlic, the lime zest and the chopped coriander and season with salt and lime juice.

Sweet potato fries

  • Peel the sweet potatoes and cut into fries. Then deep-fry them in 180 degree hot oil in the deep fryer for about 8-9 minutes, drain well and then season with salt.

Serving

  • Arrange the fillet steaks on a plate. Add the strawberry and pepper sauce and serve the asparagus next to it. Arrange the fries on an extra plate and put the mayo in portion molds. Put the crushed Kampot pepper and the fleur de sel on the table so that everyone can season their own steak.

Nutrition

Serving: 100gCalories: 255kcalCarbohydrates: 0.3gProtein: 0.2gFat: 25g
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Written by John Myers

Professional Chef with 25 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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