John Myers
Contents
show
Ingredients
Bergisch Beef:
- 1 kg Beef fillet
- Coarse pepper
- Coarse sea salt
- Rosemary fresh
Pea and mint espuma:
- 200 g Floury potatoes
- 600 g Peas
- 200 ml Cream
- 100 g Butter
- 2 Pc. Mint stalk
- 100 ml Olive oil
- Salt
- Pepper
- Nutmeg
Blueberry BBQ Sauce:
- 1 tbsp Olive oil
- 1 Pc. Red onions
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- 450 g Blueberries
- 1 Pc. Apple
- 1 tbsp Fresh ginger
- 3 tbsp Worcestershire sauce
- 120 ml Espresso
- 240 ml Apple juice
- 120 ml Ketchup
- 50 g Brown sugar
- 3 tbsp Honey
- 5 tbsp Dark balsamic vinegar
- 0,5 tsp Pepper
- 0,5 tsp Salt
- 0,25 tsp Cumin
- 0,5 tsp Cinnamon
- 0,5 tsp Smoked paprika powder
Hay milk foam:
- 400 ml Milk
- 2 Hands full Hay
Jerusalem artichoke chips:
- 5 Pc. Jerusalem artichoke fresh
- Coarse sea salt
- Rosemary fresh
- Olive oil
Instructions
Bergisch Beef:
- Vacuum the beef fillet with the rosemary stalks. Cook the whole thing at approx. 48 degrees in the Sous-vide for approx. 2 hours. Pat dry before grilling and season with coarse pepper and sea salt.
- Then process the peas and potatoes together with butter, cream, salt, pepper and nutmeg to a puree. Chop the mint, mix with oil and let it steep.
- Pass the puree through a sieve so that the peas are no longer peeled. Now the mint is added to the espuma again.
- Dice the onions and shallots, chop the garlic and sauté everything in oil until translucent. Then peel and dice the apples and add them with the rest of the ingredients mentioned above.
- Let the whole thing boil down over medium heat for about 45-60 minutes. Stir occasionally and then let cool down.
Hay milk foam:
- Vacuum the milk and the hay together. Then put the whole thing in a Sous-Vide basin at about 45 ° C for about 5 hours.
- Remove after the 5 hours and pass the milk through a fine sieve so that no hay residues remain. Froth the milk with a milk frother and serve.
Jerusalem artichoke chips:
- Cut the Jerusalem artichoke tuber into thin slices. Then spread the stalks with olive oil, sea salt and rosemary on a baking tray. Bake in the oven at approx. 180 ° C until crispy.
Nutrition
Serving: 100gCalories: 141kcalCarbohydrates: 8.6gProtein: 7.3gFat: 8.6g
