John Myers
Contents
show
Ingredients
flesh
- 1 kg Entrecote
- 60 ml Whiskey
- 1 shot Oil
- 4 Shallots
- 250 g Mushrooms
- 1 tbsp Clarified butter
- 1 bunch Parsely
- 1 pinch Salt and pepper
- 1 packet Puff pastry
- 1 L Broth
- 80 g Rose hip pulp
- 1 Egg
- 200 ml Truffle paste
vegetables
- 4 Ur carrots
- 6 Shallots
- 4 Red onions
- 2 g Sweet potatoes
- 300 g Fresh celery
- 200 g Small potatoes
- 4 tsp Oil
- 4 Rosemary sprigs
- 6 Garlic cloves
- 3 Chili
Instructions
flesh
- Soak the meat in whiskey for at least 2 hours (more likely 4). Then sear it on all sides and cook in the oven at 200 ° C for around 20 minutes. Pay attention to the core temperature if the roast is not to be raw or too well done. Take out and let rest. The meat can now rest all afternoon. But do not put in the refrigerator. (The meat must be at room temperature for further processing.)
- Peel two shallots and cut them into small pieces like the mushrooms. Sauté both in butter in the pan, season with parsley, salt and pepper.
- Brush the meat with mushroom ketchup or truffle purée, place the mushrooms on the meat and wrap everything in the puff pastry. Brush the puff pastry with egg. Put in the oven at 200 ° C until the puff pastry is golden brown.
- Fry 2 finely chopped shallots in the same pan, add the stock and meat juice - which is also the whiskey. Let it reduce. After a while, add rosehip butter to set and season with salt and pepper.
vegetables
- Peel the vegetables and cut them into large cubes. Wash and halve the potatoes, peel and quarter the shallots. Peel the onions and cut them into large pieces.
- Fry the onions, garlic and chillies in the oil. Then add the vegetables and finally the potatoes. After everything is roasted, place in the oven. Before doing this, add the sprigs of rosemary, salt and pepper. Bake at 200 ° C for 30-40 minutes.
Nutrition
Serving: 100gCalories: 96kcalCarbohydrates: 3.1gProtein: 7.9gFat: 5.2g
