John Myers
Contents
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Ingredients
- 800 g Beef fillet
- 500 g Sweet potato
- 100 ml Cream
- 150 g Grated Parmesan
- 100 g Parmesan cheese
- 100 g Lamb's lettuce
- 150 g Swiss chard
- Sesame black
- 50 ml Currant vinegar
- 1 Pc. Pomegranate
- 1 Pc. Parsnip fresh
- 200 ml Gravy
- 200 ml Port red
- 3 Pc. Star anise
- 1 Pc. Bay leaf
- 1 Pc. Butter
Instructions
- Fry the beef fillet for 2 minutes on all sides. Then it is placed in an oven preheated to 80 degrees for 2 hours. Do not rinse the pan.
- Peel and cook the sweet potatoes and parsnips. Add the stock, port wine, star anise and bay leaf to the pan with the frying set and reduce to a third while simmering gently. Now mash the potatoes and parsnips and mix with the cream and the grated Parmesan.
- Sweat the chard and lamb's lettuce, chopped. Then mix with the vinegar, the Parmesan, sesame and pomegranate seeds and serve. Thicken the sauce with a little ice-cold butter. Serve the meat at a core temperature of 55 degrees.
Nutrition
Serving: 100gCalories: 126kcalCarbohydrates: 4.8gProtein: 11.6gFat: 5.6g
