John Myers
Ingredients for 5 servings:
- 1 mango(s)
- 7 strawberries
- 15 large blueberries
- 5 flat peaches (mountain peaches)
- 2 chicory
- ½ watermelon(s)
- ½ lemon(s)
- 50 ml olive oil
- 1 pinch(s) of pepper
- e.g. chili oil
- 10 king prawns
- n. B. Leaf salad of your choice
- 600 g beef fillet(s)
- 5 chili peppers, mild
- 1 bottle of soy sauce
- 100 ml mustard
- 100 ml honey
- 20 ml linseed oil
- 1 pinch of salt
- e.g. raspberry vinegar
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 55 minutes
from the show “The Perfect Dinner” on VOX from 20.07.2020
For the fruit salad, peel the mango and use a paring knife to cut thin strips for the salad. Wash the mountain peaches and peel off the outer skin. Then use a peeler to cut the flesh of the mountain peaches into thin strips. Add both to the bowl. Wash the chicory and chop finely. Add the chicory pieces to the bowl. Wash the blueberries and strawberries and cut into thin strips, and dice the watermelon. Mix everything together with 50 ml of olive oil. Add a pinch of pepper and the juice of half a lemon. Peel the king prawns, leaving the tails on. Then remove the intestines and wash the prawns. Finally, fry them in hot chili oil and serve with the fruit salad. Wash the leaf salad thoroughly. Wash the chili peppers and cut into large pieces, approximately 1-2 cm in size. Place the beef fillet in the soy sauce along with the chili pieces. Refrigerate for a few hours. For the dressing, mix the honey, mustard, linseed oil, and salt well. Arrange the salad and drizzle with the dressing. Briefly sear the beef fillet on both sides. Place the beef fillet on the salad and drizzle with a few drops of raspberry vinegar. Cindy prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 1 in Potsdam – on Monday, July 20, 2020.
Facebook Comments