in

Dry Aged Beef Fillet from Spessart Beef Meets King Prawns Accompanied By Pumpkin Sacks

5 from 7 votes
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 176 kcal

Ingredients
 

Pumpkin sachets:

    Pasta dough:

    • 500 g Flour
    • 3 Pc. Eggs
    • 4 Pc. Egg yolk
    • 2 tbsp Olive oil
    • 0,5 tsp Salt

    Pumpkin filling:

    • 400 g Hokkaido pumpkin
    • 1 Pc. Onion
    • 1 Pc. Clove of garlic
    • 1 bunch Herbs (basil, rosemary, oregano)
    • 50 ml White wine
    • 100 g Ricotta
    • 50 g Grated Parmesan

    Beans with bacon:

    • 200 g Green beans
    • 12 Discs Bacon
    • 1 tbsp Salt

    Dry aged beef fillet:

    • 1 kg Dry aged beef fillet
    • 1 tbsp Clarified butter
    • 2 Branches Rosemary
    • Salt

    Shrimp:

    • 5 Pc. King prawns
    • 2 tbsp Sweet Chili Sauce
    • Salt
    • Pepper

    Instructions
     

    Pumpkin sachets:

      Pasta dough:

      • Mix the eggs, flour, salt, and olive oil well and knead for about 10 minutes until a glossy, firm dough is formed. Shape it into a ball and let it rest in the refrigerator for about 30 minutes.
      • Then take the dough out of the refrigerator and turn about half of the dough through the pasta machine until it is about 2 mm thin.

      Pumpkin filling:

      • Cut the hokkaido pumpkin into cubes. Peel and finely chop onions and garlic and sauté in a little oil. Then add the Hokkaido squash and fry well.
      • In the meantime, finely chop the herbs and add to the pumpkin. Deglaze the mixture with white wine and season to taste with salt and pepper.
      • Simmer the whole thing over a medium heat for about 20 minutes. Let the mixture cool down and then mix it with the ricotta and Parmesan.
      • Now cut out circles with a diameter of approx. 9 cm from the other half of the pasta dough.
      • Put approx. 1 teaspoon pumpkin mixture in the middle and shape into a bag. Boil the sachets in salted water for about 5 minutes.

      Beans with bacon:

      • Wash the beans and cut off the tips. Cook the beans in salted water for about 5 minutes and then rinse with cold water.
      • Wrap the cold beans in slices of bacon, about 4 beans in 1 slice of bacon. Then fry in a pan.

      Dry aged beef fillet:

      • Cut the beef fillet into 5 even slices and season with a little salt.
      • Heat the butter lard in a pan and fry the beef fillet on all sides on full heat for about 1 minute. Then in the oven at 130 degrees for about 10 minutes.

      Shrimp:

      • Skin the king prawns and intestines. Season with salt and pepper and fry for about 1 minute on each side.
      • Now add the sweet chili sauce and cook over medium heat for about 2 minutes.

      Nutrition

      Serving: 100gCalories: 176kcalCarbohydrates: 16.9gProtein: 12.9gFat: 6g
      Avatar photo

      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.

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Rate this recipe




      Sip of Pumpkin with Frank ‘n’ Roll on Wild Herb Salad

      White Mousse with Tonka Bean Chocolate Cakes and Raspberry and Mint Sorbet