John Myers
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Engredyan
File vyann bèf:
- 1 kg File vyann bèf
- 100 ml Wiski
- Rosemary branch
- Branch tim
- 1 ti kuiyè Pwav
- 1 ti kuiyè Klarifye bè
Balsamic shallots:
- 750 g Chalote
- 100 ml Vinèg balzamik
- 1 l Port diven
- Branch tim
- 1 ti kuiyè Klarifye bè
- 4 ti kuiyè Sik
- Sèl
- Pwav
Pòmdetè kraze:
- 850 g Soft-Boiling pòmdetè
- 120 g Parmezan fwomaj
- 100 ml Lèt
- 100 ml Bè
- 200 ml Krèm
- 1 Msp Nutmeg
- Sèl
- Pwav
enstriksyon
File vyann bèf:
- Sear the fillet of beef in a pan with a little clarified butter on all sides. Take the fillet out of the pan and let it rest for 5 minutes.
- In the meantime, coarsely crush the pepper in a mortar.
- Now place the meat in a vacuum bag and add the pepper, herbs and whiskey. Vacuum everything together. Let the meat cook in the steamer at 64 ° C for approx. 30 minutes. However, it can also remain significantly longer with the number of degrees.
Balsamic shallots:
- Peel the shallots. Do not cut off the roots, just carefully clean them. Then cut the shallots in the middle until just before the root.
- Heat the clarified butter in a large saucepan and add the shallots. When the shallots are a little translucent, add the sugar and let them caramelize.
- As soon as the sugar is golden brown, deglaze everything with the balsamic vinegar and let it evaporate briefly. Add the sprigs of thyme. Now add the port wine sip by sip and let it simmer again and again. Season the sauce with salt and pepper.
Pòmdetè kraze:
- Boil the soft-boiling potatoes in salted water. Finely grate the Parmesan and whip the cream until stiff. Press the potatoes through a potato press and mash with milk, butter, Parmesan and nutmeg.
- Just before serving, fold the whipped cream into the mashed potatoes. Season to taste with salt and pepper.
Nitrisyon
Sèvi: 100gKalori: 154kilokaloriIdrat kabòn: 10.7gPwoteyin: 1.1gGrès: 6g
