John Myers
Contents
show
Ingredients
For the beef fillet:
- 1,2 kg Beef fillet
- 5 Pc. Rosemary sprigs
- 5 tsp Butter
- 1 Pc. Clove of garlic
- 5 tbsp Alba oil for frying
- 2 tbsp Flake salt
- 5 Pc. Vacuum bag
For the pesto:
- 2 Pc. Garlic cloves
- 100 g Pine nuts
- 100 g Parmesan
- 150 ml Olive oil
- 3 bunch Basil
- Salt
- Pepper from the grinder
For the tomatoes:
- 750 g Cherry tomatoes
- 2 tbsp Butter
- 6 tbsp Sugar
- 1 tbsp Flake salt
For the ribbon noodles:
- 400 g Durum wheat semolina (twice ground)
- 2 tbsp Water
- 4 Pc. Eggs
- 8 tbsp Durum wheat semolina to roll out
- 1 tsp Salt
Instructions
Ribbon noodles:
- Mix the semolina with eggs, water and salt, knead well, wrap in cling film and place in the refrigerator for at least 1 hour.
- Roll out the dough thinly on a floured work surface, fold over and cut into strips. Keep adding semola and loosening up. Transfer to a bowl with a lid until ready to use and store in the refrigerator.
- Just before serving, let it simmer in the water for about 3 minutes.
Beef fillet:
- Wash the beef fillet, pat dry, cut into 5 pieces. Place each in a vacuum bag, cover with rosemary sprig, butter and garlic and shrink. Put in the sous vide bath for 5 hours at a set core temperature of 51 ° C.
- Shortly before serving, sear the fillets in an iron pan in Alba oil for about 2 minutes.
Pesto:
- Roast the pine nuts and let them cool on a sheet of kitchen paper.
- Pluck the basil leaves and place in a bowl. Peel and roughly chop the garlic, also add to the bowl. Add the oil and chop finely with a hand blender.
- Add roasted and cooled pine nuts and mix roughly again. Grate and mix in the Parmesan. Season to taste with salt and pepper. Roughly chop the remaining pine nuts and add to the pesto.
Tomatoes:
- Wash tomatoes, pat dry. Melt the sugar in a pan, add the butter and tomatoes and refine with flake salt.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 7.8gProtein: 10.7gFat: 12.6g
