John Myers
Contents
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Ingredients
For the sauce:
- 2 kg Beef bones
- 3 kg Soup vegetables
- 500 ml Water
- 350 ml Red wine
- 100 ml Port wine
- Seasonal herbs
- Bay leaf
- Salt
- Peppercorns
- 2 Pc. Printen
For the mashed potatoes:
- 1,5 kg Floury potatoes
- 50 g Butter
- 200 g Cream
- Salt
- Pepper
- Nutmeg
For the applesauce:
- 1 kg Belle de Boskoop Apples
- 100 g Sugar
- 1 Splash Lemon juice
For the beef fillet with black pudding crust:
- 1200 g Beef fillet
- Rapeseed oil
- 50 g Blood sausage
- 30 g Butter
- 4 Discs Toast
- 1 Pc. Clove of garlic
- 1 bunch Herbs
- Salt
- Pepper
For the black pudding chips:
- Blood sausage
- 1 tsp Flour
- Fat for deep-frying
For the remaining onions:
- 2 Pc. Onions
- 1 tsp Flour
- Fat for deep-frying
Instructions
Sauce:
- For the sauce, first start with the sauce and fry the beef bones and the root vegetables with a little oil.
- As soon as both have taken on sufficient color, it is extinguished with red wine and port wine and boiled down a little.
- Now add the water and the spices and let it boil for about 2-3 hours.
- Then pass the sauce through a sieve into a saucepan, add 2-3 Aachener Printen, depending on your taste, and let the sauce boil down well.
- When the sauce has boiled down well and is creamy, mix with the hand blender. If necessary, add a piece of butter and, if necessary, season with salt and pepper.
Black pudding crust:
- For the black pudding crust, process the toast or white bread, the butter, herbs, the black pudding and salt and pepper with a mixer to a spreadable mass.
- Spread the mixture 1 cm thick on a cling film and chill.
Applesauce:
- For the applesauce, peel and core the apples and cut into small pieces. Reduce with sugar and a little lemon juice. When the apples have crumbled, mix the mixture with the hand blender.
Mashed potatoes:
- For the mashed potatoes, peel and quarter the potatoes and cook in salted water for about 20 minutes until soft.
- Make a nut butter out of the butter by heating the butter in a saucepan until it has melted and has turned a light brown color.
- As soon as the potatoes are soft, drain the water. Bring the cream with salt, pepper and nutmeg to the boil.
- Mash the potatoes in it. Fold in some applesauce and the melted nut butter. Keep the mashed potatoes warm until serving.
Beef fillets:
- First, lightly salt the beef fillets and rub a little oil. Grill or sear the steaks vigorously on the hot grill or in the pan.
- Then sprinkle a lot of salt and pepper and the black pudding crust on the steaks.
- Grill the steaks with the crust from above in the oven with the grill function or when the top heat is high, until the crust has turned a nice brown color.
Black pudding chips and fried onions:
- In the meantime, fry the fried onions made from onions previously cut into rings and coated in flour in oil.
- Same with thin slices of black pudding. To do this, cut the black pudding into thin slices (approx. 4-5 mm), flour and deep-fry in oil.
To serve:
- Place the beef fillets with the black pudding crust in the center of the plate on a dollop of mashed potatoes. Spread the applesauce in the form of small blobs on the plate.
- Decorate the blobs with the black pudding chips. Place the fried onions on the steaks and spread the sauce over the steaks.
Nutrition
Serving: 100gCalories: 87kcalCarbohydrates: 6.7gProtein: 8.2gFat: 2.6g
