John Myers
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Beef Fillet with Summer Truffle Risotto
The perfect beef fillet with summer truffle risotto recipe with a picture and simple step-by-step instructions.
Truffle Risotto
- 1 liter Fund
- 3 tablespoon Olive oil
- 2 piece Chopped onion
- 2 piece Garlic cloves chopped
- 400 g Risotto rice
- 18 tablespoon White wine dry
- Sea-Salt
- Pepper from the grinder
- 70 g Butter
- 120 g Grated Parmesan
- 1 piece Truffles fresh
- 2 tablespoon Truffle paste
Beef fillet
- 1500 g Beef fillet
- Oil
- 4 piece Rosemary sprigs
- 2 piece Sprigs of thyme
Fried cherry tomatoes
- 12 piece Cherry tomatoes
- 2 tablespoon Olive oil
- 1 piece Rosemary sprig
sugar snap
- 1 packet Sugar snap
- 1 tablespoon Butter
- Ice water
Truffle Risotto
- Gently scrape / clean the truffle with a knife. Bring the broth to a boil in a saucepan. Heat the olive oil in a second saucepan and sauté the onions and garlic over a low heat. When the onions and garlic are translucent, add the rice and raise the temperature. Stir the rice constantly until it looks slightly translucent. Then deglaze with the wine and keep stirring until the wine has boiled down into the rice. Now add the hot stock with a ladle. The rice should be covered with stock. Reduce the temperature, it should only bubble lightly. From now on, keep adding the stock, ladle at a time, until the rice is lightly covered, i.e. only when the rice has absorbed the last of the liquid. Keep stirring. After about 15 minutes, check whether the rice is cooked through. The rice grains should be soft but still bite. Possibly add the boiling stock or boiling water. Season with salt and pepper. Remove the saucepan from the heat, mix in the butter, truffle paste and the Parmesan and let rest covered for approx. 3 minutes. Serve immediately and serve with finely sliced truffle.
Beef fillet
- Heat the pan on the stove, add the oil, add the rosemary and thyme and sear the fillet on all sides. Season with salt and pepper. Then place the meat in a baking dish and pour the remains of the oil from the pan over it. Preheat the oven to 80 ° C and let the meat cook for about 1-1.5 hours. Carry out a test cut after approx. 1 hour. Then let the meat rest in the oven for 5 minutes with the oven switched off. If it is not yet ready, increase the temperature until the desired state is reached.
Fried cherry tomatoes
- Cut the tomatoes from the strand, but leave the greens on, wash and drain. Heat the pan on the stove, add the olive oil, fry the rosemary sprig and the tomatoes for about 2-3 minutes. Then season with salt and pepper.
sugar snap
- Bring the water to the boil, clean and wash the sugar snap peas. Put the pods with salt in the boiling water and cook for 2-3 minutes with the lid on. Pods should still have bite. Take the pods out of the water with a ladle, pour them into ice-cold ice cube water, remove them and let them drain well. Melt the butter in a saucepan. Swirl the pods in it and season with salt and pepper.
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