John Myers
Contents
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Ingredients
- 600 g Lamb carré
- 800 g Veal fillet
- 1 kg Ostrich steaks
- 550 g Wild rice
- 300 g Goat cheese
- 2,5 kg Chicory
- 500 g Sour cream butter
- 25 g Summer truffle
- 50 g Dried tomatoes
- 50 g Pickled cherry tomatoes
- 1 tsp Balsamic vinegar
- 1 Knife point Mustard
- 1 pinch Herbs de Provence
- 0,25 piece Garlic
- 1 pinch Pepper
- 1 pinch Salt
- 1 piece Lemon
Instructions
- Put on the rice and cook for 35 minutes. Season the veal fillet as you like (herbs, curry, pepper, salt), fry on all sides, then wrap in aluminum foil and cook in the oven at 80 ° C. Clean and wash the chicory and sear it in a large saucepan with olive oil, pepper and salt. Place on the baking dish and place in the oven with the veal fillet. Cut the lamb carrée into chops, season (a little garlic, rosemary, olive oil, herbs from Provence) and fry in the pan in hot fat until crispy.
- Then spread on the chicory bed and put in the oven (at 80 ° C). Fill rice in clay bowls with approx. 60 g mild goat cheese and place in the oven. Season the ostrich steak, sear it for about 3 minutes on each side, depending on the strength. Then place on the chicory bed and return to the oven. Cut the veal fillet, which has now been cooked pink, into medallions and arrange in the middle of the chicory bed. Serve with rice and butter.
Tomato Balsamic Butter:
- Put 3,250 g sour cream butter (room temperature) in a bowl and mix with the chopped dried tomatoes and pickled cherry tomatoes. To do this, refine the balsamic vinegar, mustard and the spices and a small clove of garlic. Mix well, put in small portions in the refrigerator.
Truffle butter:
- Mix 4,250 g sour cream butter (room temperature) with finely grated summer truffle, pepper, salt, 1 small clove of garlic and the juice of one lime. Fill into portions and place in the refrigerator.
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 7.9gProtein: 10.4gFat: 11.7g
