Bergisch Beef on Pea-mint Espuma, Blueberry BBQ Sauce and Hay Milk Foam

5 from 3 votes
Prep Time 40 mins
Cook Time 2 hrs
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 141 kcal


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


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.


Serving: 100gCalories: 141kcalCarbohydrates: 8.6gProtein: 7.3gFat: 8.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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