John Myers
Contents
show
Ingredients
Lamb's lettuce with bacon cubes and cranberry-horseradish dressing
- 350 g Lamb's lettuce
- 200 g Bacon cubes
- 2 tsp Lingonberry fresh
- 2 tsp Cream of horseradish
- 2 tbsp Rapeseed oil
- 2 tbsp Vinegar
- 1 piece Pomegranate
Fillet of beef in puff pastry with red wine sauce and rosemary potatoes
- 800 g Beef fillet
- 2 piece Puff pastry roll
- 2 tbsp Clarified butter
- 4 tbsp Mustard
- 200 g Herbal mixture
- 2 piece Egg yolk
sauce
- 2 piece Shallots
- 0,25 liter Red wine
- 0,25 liter Beef stock
- 3 tbsp Creme fraiche Cheese
- Salt
- Pepper
Rosemary Potatoes
- 600 g Small potatoes
- 3 tbsp Olive oil
- Rosemary fresh
- Fleur de sel
Christmas red fruit jelly with vanilla sauce
- 1 kilogram Red fruit juice jelly
- 400 Milliliters Custard
- 1 tsp Ginger bread spice
- 1 tsp Cinnamon
- 4 Centiliters Rum
- Mint
Instructions
Lamb's lettuce with bacon cubes and cranberry-horseradish dressing
- Wash and spin lettuce.
- Fry the bacon cubes in the pan.
- For the dressing: mix the cranberries, cream horseradish, oil, vinegar, salt and pepper with a hand blender.
- 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
- Fry the fillet in clarified butter on all sides in a pan - keep the fat and the roast.
- Remove the meat and brush with mustard.
- Roll in the frozen herbs.
- Roll out a roll of puff pastry on a baking sheet, place the fillet on top and seal it tightly in the pastry.
- Cut out puff pastry from the second roll with cookie molds for Christmas shapes and press onto the puff pastry and meat roll.
- Whisk the egg yolks and brush onto the decorated roll.
- Bake for about 30 minutes at 180 °.
Red wine sauce
- Sew the shallots in the roast fillet.
- When they are glassy, deglaze with red wine and stock.
- Salt, pepper and refine with creme fraîche.
- Let simmer until the roast is done.
Rosemary Potatoes
- Wash potatoes and cut in half.
- Put in a baking pan with olive oil, fresh rosemary and fleur de sel.
- 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
- Refine vanilla sauce with gingerbread spices, cinnamon and rum.
- Pour red groats into beautiful glasses, pour the gingerbread custard on top and decorate with fresh mint.
Nutrition
Serving: 100gCalories: 114kcalCarbohydrates: 7.2gProtein: 5.9gFat: 6.2g
