Contents
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Ingredients
- 1 kg Entrecote
- 4 Pc. King oyster mushrooms
- 300 ml Lamb stock light
- 300 ml Lamb stock dark
- 100 g Goat cream cheese
- 3 g Carrots
- 4 Pc. Waxy potatoes
- 100 g Nut butter
- 50 ml Milk
- 100 g Fresh smooth parsley
- 1 tbsp Tomato paste
- 5 kl. Tomatoes
- 100 ml Red wine
- Lemon juice
- Herbs de Provence
- Caraway seed
- Garlic
Instructions
- Cut the entrecoté into 5 equal pieces and shape them into a round shape with strings. Place in the oven at 100 ° C and heat up to a core temperature of 56 ° C. Then fry on both sides. Salt to taste.
- For a sauce, sweat tomato paste with 1 teaspoon sugar and 1 teaspoon flour or cornstarch. Deglaze with 100 ml of red wine. Pour 200 ml of the dark lamb stock. Let it reduce until a creamy sauce is formed. Season to taste with salt.
- For the carrot nests, cut the carrots into thin strips. Marinate the carrot strips in lemon juice, a little salt and sugar for about 15 minutes. Wrap water glasses with cling film, wrap the carrot strips around the glasses and fix with kitchen twine. In the oven at 100 ° C for approx. 2 hours. In order to be able to remove the nests from the glasses better after the cooking time, brush with oil and carefully peel off downwards.
- For a tomato decoration, score the tomatoes and mix with the herbs of Provence, a little garlic, olive oil, sugar and salt. Then let them dry in the oven for approx. 4 hours at 100 °.
- Sauté the king oyster mushrooms with onions. Salt lightly, add some caraway seeds and deglaze with the rest of the stock. Fold in goat cheese. These are then filled into the nest.
- For the parsley cream, boil the potatoes in salt / sugar water until they are soft. Pluck the leaves from the parsley, cook for 5 minutes and rinse with cold water. Puree the leaves together with a little potato stock. Just before serving, mix up the potatoes with the milk, nut butter and parsley mixture.