John Myers
Contents
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Ingredients
- 1 kg Beef fillet
- 10 disc Bacon
- 100 g Butter
- 100 g Truffle cream
- 4 tbsp Truffle oil
- 0,25 packet Fresh thyme
- 1 Pc. Egg
- 60 g Toast
- 250 g Asparagus green
- 250 g Sweet potato
- 2 tbsp Balsamic vinegar
- Salt and pepper
Instructions
- Mix 50 g butter, the truffle cream and the truffle oil until frothy. Season to taste with salt and pepper.
- Pluck a sprig of thyme and chop it into small pieces. Break open the egg and separate. Remove the crust from the toast and grate finely.
- Add toast bread, thyme and egg yolk to the truffle butter mixture and mix together. Spread the whole thing flat between 2 aluminum foils and place in the refrigerator for at least 1 hour.
- In the meantime, wash the beef fillet and pat dry. Wrap the bacon strips around them and pull them together using a cord.
- Heat the oil or clarified butter in the pan. Sear the meat on high heat for 2-3 minutes on each side. Put to rest in the oven at about 80 degrees for about 45 minutes.
- In the meantime, peel the sweet potatoes, wash them and cut them into french fries. Either deep-fry in the deep fryer or fry briefly in the pan with salt and pepper.
- Cut off the asparagus at the ends and wash. Sear them in a pan with a little olive oil. To finish, season with the balsamic vinegar in the pan.
- Take the meat out of the oven, put the oven on the grill and cover the meat with the truffle crust. Let it brown in the hot oven for about 3 minutes under the grill.
- Serve the meat with the sweet potatoes and green asparagus.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 3.8gProtein: 11.7gFat: 17.4g
