John Myers
Contents
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Ingredients
- 1,5 kg South American beef fillet
- 1 kg Beans
- Peppercorns
- Summer Savory
- Garlic
- 10 Sch. Breakfast bacon
- 500 g Bamberg Hornla
- 500 g Sweet potatoes
- 500 g Blue Swede
- 1 l Red wine
- Rosemary
- Thyme
- Salt
- Pepper from the grinder
- Dried peperoncino
- 200 ml Milk
- Nutmeg
Instructions
For the beef fillet:
- Sear each side for about 4 minutes in a mix of oil and butter together with thyme and rosemary. Then in the oven at 150 degrees for about 10-12 minutes.
For the mashed potatoes:
- Peel the potatoes and cut into pieces. Boil the potatoes until they are done. Mash together with the milk, salt, pepper and nutmeg. Add 1 pinch of peperoncino to the sweet potatoes for the spiciness.
- In a serving ring, first form the Bamberger Hörnla mash, then the sweet potato mash and finally the blue swede mash into a tower.
For the beans:
- Fry the peppercorns with the savory and garlic. Then pour 2 liters of water on it and let it boil for 10 minutes. Then pour off the brew.
- Remove hard ends from beans and then cook in the stock for 10 minutes. Drain the beans. Then wrap the beans in the bacon and again in the oven for about 10 minutes at 200 degrees. Cut in the middle and serve standing up.
For the red wine sauce:
- Reduce 1 liters of red and white together with thyme, rosemary, salt and pepper until the desired consistency is achieved.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 5.8gProtein: 2.1gFat: 8.5g
