John Myers
Contents
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Ingredients
Beef in a hay bed
- 1 kilogram Beef fillet
- Hay
- Rosemary sprigs
- Sprigs of thyme
- 1 cups Lard
- Coarse salt
- Steak pepper
- Olive oil
Shallot and red wine sauce
- 20 Shallots
- 100 g Cane sugar
- 150 ml Port wine
- 200 ml Red wine
- 1 cups Venison broth
- Salt
- Pepper
- Sex spice
Mashed potatoes
- 800 g Waxy potatoes
- Salt
- 100 g Cream cheese
- 20 Pine nuts
- 1 tsp Salt
- 1 Msp Nutmeg
- 3 tbsp Parsley
Instructions
Beef in a hay bed
- First lightly fry the beef fillet on all sides in a pan (without spices). Then put the organic hay in a roasting pan and place the seared fillet of beef on top. Then spread the fresh spices, salt, pepper and 3 tablespoons of lard around it. Cover the meat with organic hay. To prevent the hay from burning, place a hood made of heat-resistant aluminum foil on the roasting pan and place it in the oven at 160 degrees for about 20 to 30 minutes.
Shallot and red wine sauce
- Caramelize the cane sugar in a roaster and then deglaze with port wine. Then put the peeled shallots whole in the roasting pan, pour everything over with red wine and simmer for at least 15 minutes. Then add the game stock, a pinch of salt, pepper and some sex spice and let it boil down until the sauce has a syrupy consistency.
Mashed potatoes
- First peel the potatoes and then cook them in salted water for about 30 minutes over medium heat. Then drain the potatoes and add the cream cheese, nutmeg, parsley and pine nuts to the potatoes. Process everything into puree with a potato masher.
Nutrition
Serving: 100gCalories: 121kcalCarbohydrates: 10.2gProtein: 9.9gFat: 3.1g
