John Myers
Contents
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Ingredients
For the jus:
- 750 ml Red wine
- 500 ml Lamb stock
- 500 ml Poultry stock
- 1 tbsp Ghee butter oil
- 1 Pc. Oxtail
- 1 pack Soup vegetables
- 2 Pc. Onions
- 1 Pc. Chocolate
- 200 g Powdered sugar
- 10 g Butter for greasing
- Salt pepper
For the potato florets:
- 2 kg Potatoes
- 1 tbsp Truffle oil
- 100 g Emmental
- 100 ml Cream
- 1 Pc. Garlic
- 1 tbsp Salt, pepper
Instructions
- Cook the beef fillet in the oven for 3 to 4 hours at 65 degrees. Then cook in the oven for one hour at 75 degrees and remove from the oven at a core temperature of 50 degrees. Preheat the grill to 250 degrees, grill the beef fillet sharply and take it off the grill at a core temperature of 56 degrees (medium). Cut the beef fillet into slices and place on the plate.
Jus:
- Chop the onions and sauté them with ghee butter oil. Add oxtail and soup vegetables. Deglaze with red wine and simmer. Then add the lamb and poultry stock. Simmer on low heat and add chocolate. For the shine, add the powdered sugar using a sieve and season with salt and pepper. Let everything simmer on a low temperature for at least six hours.
Potato florets:
- Peel the potatoes and grate them into thin slices. Press the garlic and mix with the potatoes with the cheese, cream and truffle oil; Add salt and pepper. Put this in a greased muffin baking tin and shape into florets. Bake in the oven at 200 degrees for 45 minutes.
Nutrition
Serving: 100gCalories: 96kcalCarbohydrates: 12.9gProtein: 2.3gFat: 2.6g
