Simple Christmas Menu: Lamb’s Lettuce, Beef Fillet with Rosemary Potatoes and Red Grits

Lamb’s lettuce with bacon cubes and cranberry-horseradish dressing

1. Wash and spin lettuce.
2. Fry the bacon cubes in the pan.
3. For the dressing: mix the cranberries, cream horseradish, oil, vinegar, salt and pepper with a hand blender.
4. Spread the bacon cubes on the lamb’s lettuce, pour the dressing over it and decorate with pomegranate seeds.

Fillet of beef in puff pastry

1. Fry the fillet in clarified butter on all sides in a pan – keep the fat and the roast.
2. Remove the meat and brush with mustard.
3. Roll in the frozen herbs.
4. Roll out a roll of puff pastry on a baking sheet, place the fillet on top and seal it tightly in the pastry.
5. Cut out puff pastry from the second roll with cookie molds for Christmas shapes and press onto the puff pastry and meat roll.
6. Whisk the egg yolks and brush onto the decorated roll.
7. Bake for about 30 minutes at 180 °.

Red wine sauce

1. Sew the shallots in the roast fillet.
2. When they are glassy, ​​deglaze with red wine and stock.
3. Salt, pepper and refine with creme fraîche.
4. Let simmer until the roast is done.

Rosemary Potatoes

1. Wash potatoes and cut in half.
2. Put in a baking pan with olive oil, fresh rosemary and fleur de sel.
3. The potatoes can be put in the oven at the same time as the meat and also take 30 minutes at 180 °.

Christmas red fruit jelly with vanilla sauce

1. Refine vanilla sauce with gingerbread spices, cinnamon and rum.
2. Pour red groats into beautiful glasses, pour the gingerbread custard on top and decorate with fresh mint.