John Myers
Contents
show
Packaged Beef Fillet on Vanilla Curry Lentils
The perfect packaged beef fillet on vanilla curry lentils recipe with a picture and simple step-by-step instructions.
Vanilla curry lentils:
- 8 tbsp Butter
- 2 tbsp Acacia honey
- 100 ml Dry red wine
- 1 Pc. Sprig of thyme
- 4 tbsp Balsamic vinegar
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 750 g Beef fillet
- 5 Pc. Yufka pastry sheets
- 1 Pc. Egg yolk
- 1 tbsp Cream
- 200 g Lentils red
- 2 tbsp Sunflower oil
- 2 Pc. Clove of garlic
- 1 tbsp Lemongrass paste
- 3 tbsp Chopped ginger
- 1 Pc. Chilli pepper
- 1,5 tbsp Red curry paste
- 1 tsp Curry powder
- 1 tsp Ground turmeric spice
- 2 Pc. Vanilla pods (pulp only)
- 800 ml Coconut milk
Cauliflower and potato puree:
- 1 Pc. Cauliflower purple
- 500 g Floury potatoes
- 200 ml Milk
- 100 g Creme fraiche Cheese
- 200 g Butter
- 1 pinch Sea-Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
Beef fillet:
- 3 Peel the shallots and cut into fine wedges. Heat 2 tbsp butter in a pan. Sauté the shallots in it. Add honey, red wine and thyme and simmer a little. Mix in 2 tablespoons of vinegar and simmer for about 5 minutes. Salt and pepper.
- Then pat the beef fillets dry and season with salt and pepper. Fry the medallions in 2 tbsp butter on both sides and set aside.
- Preheat the oven to 200 degrees (convection 180 degrees) and cover a baking sheet with baking paper. Melt the remaining butter. Spread out the dough sheets on a work surface and brush them thinly. Spread medallions on top. Drizzle with honey glaze. Whisk the egg yolk and cream together and brush the excess dough with it.
- Put the dough together over the medallions and press firmly, if necessary tie with kitchen tape. Then put the whole thing on the tray. Brush the packet with the rest of the butter and bake on the 2nd rail from the bottom for about 10 minutes.
Vanilla curry lentils:
- For the lentil curry, cook the lentils in salted water for about 5 minutes until al dente, drain and rinse with cold water. Heat the sunflower oil. Fry the garlic, lemongrass, ginger and chilli for three minutes, add the curry paste and turmeric and roast briefly. Add the coconut milk and the vanilla stick with the scraped pulp and simmer for about 15 minutes.
- Then drain the brew through a sieve and remove the pods. Finally add the lentils and simmer gently for a few minutes. Then finally season with salt and the curry powder.
Cauliflower and potato puree:
- Clean cauliflower and cut into small florets, cook in boiling and lightly salted water until very soft. Then drain and puree in a separate container. Add about 100 g of brown butter and crème fraîche. Salt lightly and set aside.
- At the same time, cook the peeled potatoes in salted water until soft and then add the milk that was previously warmed with the remaining butter as required. While the potatoes are being mashed, keep adding enough to make a thick puree.
- Fold in the cauliflower puree, then pass through a sieve. Season with salt, pepper and nutmeg and serve with the meat and lentils.
Facebook Comments