Marinated beef fillet slices with tuna and lime cream and chanterelle and apricot salad

Ingredients for 5 servings:

• 400 g beef fillet(s), trimmed, from the middle piece
• 2 tbsp olive oil, cold-pressed
• 30 g garden herbs, finely chopped (parsley, chervil, basil, tarragon and a little thyme)
• Salt and pepper, from the mill
• 200 g chanterelles, fresh, small
• 1 apricot(s), ripe, firm
• 1 dried apricot
• Arugula (tips)
• Frisée lettuce (tips)
• Dandelion (tips)
• 1 tsp shallot(s)
• 1 sprig(s) of thyme
• 2 tbsp walnut oil
• 1 dashes balsamic vinegar, lighter
• Salt and pepper, from the mill
• 2 egg yolks
• 1 tbsp white wine, sweet
• 1 cl balsamic vinegar, light
• ½ tsp Dijon mustard
• 2 anchovy fillets
• 200 g tuna in oil
• 8 basil leaves
• 150 ml olive oil, cold-pressed, chilled
• 1 dashes Tabasco
• 1 lemon(s), juice and zest
• 2 tbsp mustard, purple

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 minute; Total time approx. 4 hours 41 minutes

from the show “The Perfect Dinner” on VOX from 28.02.2025

Season the beef fillet with salt and pepper and rub all over with olive oil. Then roll it in the chopped herbs so that they adhere well. Place the fillet on a sheet of cling film, roll it up tightly, and then wrap it tightly in aluminum foil. Twist the ends shut and freeze the fillet. It’s best to prepare it the day before. For the salad, clean the chanterelles, rinse them in cold water, spin dry, and chop if necessary. Cut the apricots into fine strips. Tear off the lettuce ends, wash them, and spin dry as well. For the tuna and lemon cream, in a blender, finely purée the egg yolk, white wine, balsamic vinegar, Dijon mustard, anchovy fillets, tuna pieces, basil leaves, and the zest and juice of the lemon. While blending, slowly add the olive oil until a thick sauce forms. Pour this sauce through a fine sieve, season well with salt and Tabasco, and refrigerate in a covered jar. To serve, remove the fillet from the freezer about 10 minutes before serving. Then unwrap it, cut it into thin slices using a slicer or a very sharp knife, and immediately place it on chilled plates. Season the fillet slices with salt and pepper and brush with a little olive oil. Spread the tuna and lime cream thinly around the edges of the fillet slices, about 2 cm wide. Fill a piping bag with the purple mustard and pipe a fine thread onto the tuna sauce. Use a wooden skewer to create decorative designs. Briefly sauté the shallots, thyme sprig, apricot strips, and chanterelles in hot olive oil (about 1 minute), then let cool. Carefully toss the lettuce tips and lukewarm chanterelles with the walnut oil, balsamic vinegar, salt, and pepper. Arrange the mixture in the center of the fillet slices. Garnish with herbs and edible flowers, if desired. Stefan prepared this recipe as a starter in the show “The Perfect Dinner” – Day 5 in the Bergisches Land, on Friday, February 28, 2025.