John Myers
Contents
show
Ingredients
- 5 Pc. Beef fillet pieces 3 cm wide
- 6 Pc. Floury potatoes
- 0,5 Pc. Celery
- Milk
- Butter
- Beans
- 10 Pc. Bacon strips
- Cocktail tomatoes
- 2 Pc. Rosemary sprigs
- Nutmeg
- Pepper
- Salt
- 1 tbsp Honey
- Sugar
- 1 tsp Balsamic vinegar
- Café de Paris
- Frying oil
- 2 tbsp Olive oil
- 2 Pc. Carrots
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 1 l Red wine
- 500 ml Beef stock
- 4 Pc. Bay leaves
- 2 Pc. Sprigs of thyme
- Food starch
Instructions
Potato and celery puree:
- For the potato and celery puree, peel the potatoes and celery and chop finely. Cook the pieces in boiling water until they are soft.
- As soon as the potatoes and celery are soft, pour off the water and pass the potatoes and celery through a potato press. Milk and butter n.B. add to make the puree creamy.
- Then add a little nutmeg, pepper and salt as required. to taste.
Braised tomatoes:
- For the braised tomatoes, mix the tomatoes with about 2 tablespoons of olive oil and 1 tablespoon of honey. Add 1 teaspoon of balsamic cream and season well with salt and pepper.
- Then add 2 chopped rosemary sprigs and mix everything together.
- Place on a piece of parchment paper and fold the ends together to form a small package. Cook at 180 ° C top and bottom heat for approx. 15-20 minutes.
Red wine sauce:
- For the red wine sauce, cut 2 carrots, 2 onions and 2 cloves of garlic into small pieces. Sweat in a pan with a little frying oil and then deglaze with 1 liter of Merlot and the beef stock.
- Add the bay leaves and the thyme sprigs and reduce for approx. 45 minutes. As soon as the sauce has been reduced by at least half, pass the sauce through a hair sieve so that there are no more bits in the sauce.
- Then season with pepper, salt and sugar and thicken with a little cornstarch.
Beans with bacon:
- For the bacon beans, wash the beans and cut off the ends. Cook in boiling water for 3-4 minutes. Then rinse the beans under cold water and let them cool down.
- In the meantime, place 2 bacon strips on top of each other and sprinkle with pepper, salt and Café de Paris spice mixture.
- Then wrap the beans in small packages and fry them on both sides over high heat in a pan, so that a crust is formed.
Beef fillet:
- For the fillet of beef, pepper the fillet of beef. Sear both sides in a pan with a little frying oil.
- Finish cooking at 100 ° C top and bottom heat up to a core temperature of 60 °.
Nutrition
Serving: 100gCalories: 100kcalCarbohydrates: 3.2gProtein: 0.2gFat: 5.6g
