John Myers
Chateaubriand with Kenya Beans, Homemade French Fries in Boletus Sauce
The perfect chateaubriand with kenya beans, homemade french fries in boletus sauce recipe with a picture and simple step-by-step instructions.
- 1,2 kg Fillet of beef from the center
- 1 disc Oxtail
- 1,5 l Dry red wine
- 1 bunch Root vegetable
- 4 Pc. Clove of garlic
- 200 g Kenya beans
- 5 disc Lean fat
- 5 Pc. Waxy potatoes
- 3 tbsp Herbs of Provence
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 6 Pc. Sprig of thyme
- 6 Pc. Rosemary sprig
- 100 g Tomato paste
- 40 g Butter
- 250 g Mushroom
- 10 g Fleur de sel
- 3 g Black pepper from the mill
- Rub the fillet with olive oil and add the herb sprigs, if possible 5 hours before the actual preparation, so that the herbs and oil can soak in. Fry the oxtail slice with the cleaned and cut root vegetables in olive oil with 100 g tomato paste and after a while deglaze with red wine, simmer on the lowest heat for about 5 hours, reduce and pour over again and again with wine. Sear the fillet, mix the olive oil, mustard and herbs from Provence and cover the meat evenly. Let the now finished fillet cook at 70 degrees (low cooking method) for about 45 to 60 minutes in the oven with convection.
- Peel the potatoes and cut into french fries. Heat the olive oil in a deep fryer to 165 degrees and deep-fry the potatoes in 3 processes, then season with salt.
- Poach the beans and soak in ice water, then coat with the bacon and lightly toast in the butter.
- Strain the sauce through a sieve. Lightly fry the porcini mushrooms in a non-stick pan in olive oil, brown and season with salt. Arrange a sauce on a hot plate, cut the fillet diagonally into thin slices and drape them on the plate, also season the beans, french fries and porcini mushrooms with fleur de sel and black pepper.
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