John Myers
Roast Beef Delicacies on Canned Salad
The perfect roast beef delicacies on canned salad recipe with a picture and simple step-by-step instructions.
- 2 tbsp White wine vinegar
- 1 tbsp Oil
- 125 ml White wine
- 150 ml Poultry broth
- 1 bunch Arugula
- 4 tbsp Pine nuts
- 400 g Beef fillet
- 130 g Ice cold butter
- 40 g Parmesan (grated)
- 2 Pc. Tomatoes
- 0,5 tsp Flour
- Salt
- Pepper
- Roughly dice 1 shallot and sauté in 1 tablespoon oil in a saucepan until translucent. Deglaze with 125 ml white wine, 150 ml poultry stock and 2 tablespoons white wine vinegar, bring to the boil and reduce to about 100 ml over high heat. Clean, wash and spin dry 1 bunch of rocket. Roast 4 tbsp pine nuts in a pan without fat until golden brown. Plate 400 g of beef fillet in thin slices (approx. 3 mm) between cling film with a plating iron or saucepan. Pour the reduction through a sieve, return to the saucepan and bring to the boil again. Season with salt, sugar and pepper. Stir in 1⁄2 tsp flour and bring to the boil again. Gradually stir in 130 g of cold butter (in small cubes) with a whisk and melt. Put some sauce on 4–6 plates and distribute the meat on top. Sprinkle with a little sugar. Briefly flame the meat with a burner. Spread the rocket, pine nuts and 40 g of Parmesan cheese on top and drizzle with the remaining sauce. Decorate with tomatoes.
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