John Myers
Contents
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Ingredients
For the fillet
- 1 kg Beef fillet
- Salt and pepper
- Sugar
- 1 Pc. Sprig of thyme
- 1 Pc. Rosemary sprig
- 2 Pc. Garlic cloves
- Vegetable oil
marinade
- 1 Pc. Egg yolk
- 1 tbsp Shallots
- 1 tbsp Pickles
- 1 tbsp Tomato ketchup
- 1 tbsp Mustard
- 1 tbsp Chives
- 1 tbsp Capers
- 1 tbsp Olive oil
- 1 tbsp Cognac
- Salt and pepper
- Sugar
Snow peas salad
- 750 g Snow peas
- Salt
- Sugar
- 1 tbsp Butter
- 1 Pc. Clove of garlic
- 1 tbsp Freshly grated horseradish
- 1 tsp Freshly chopped chives
- 4 cl Olive oil
- 4 cl Bianco balsamic vinegar
Vanilla and chilli sour cream
- 200 ml Sour cream
- 2 Pc. Chili peppers
- 1 tbsp Honey
- 1 Pc. Lemon untreated
- 2 Pc. Vanilla pods
- Salt and pepper
Instructions
For the fillet
- Cut the fillet into approx. 3 cm thick slices. Finely cut the top 2 cm deep, lengthways and crossways. Season the fillet pieces on the underside with salt, pepper and a little sugar. Fry in oil with thyme, rosemary and the pressed garlic cloves for 3-4 minutes.
marinade
- Dice shallots and pickles. Mix the ingredients for the marinade and season with salt, pepper and sugar. Now rub the tartar marinade into the cut side of the fillet slices and cover.
Snow peas salad
- Cut the snow peas into fine strips, place in a saucepan, season with salt and sugar. Let it steep for 6-8 minutes. Cover with the butter and a pressed clove of garlic and cook in its own juice for about 5 minutes. Add the grated horseradish and the chopped chives. Finally mix in a little olive oil and balsamic vinegar
Vanilla and chilli sour cream
- Mix the sour cream with the finely chopped chilli pepper, honey, lemon zest and juice and the pulp of the vanilla pods, season with salt and pepper.
Serving
- To serve, place the fillet slices on the plates, pour the marinade on top, add the snow peas and chilli sour cream. If necessary, drizzle in some olive oil and balsamic vinegar.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 4.6gProtein: 10.5gFat: 7.6g
