John Myers
Contents
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Ingredients
- 1 kg Beef fillet
- 5 Pc. King prawns
- 750 ml Red wine
- 2 Pc. Leek
- 4 Pc. Parsley root
- 5 Pc. Potatoes
- 2 Pc. Carrots
- 2 Pc. Onions
- 0,5 Pc. Celery head
- 1 Pc. Beef leg slice
- Food starch
- 1 tbsp Tomato paste
- Butter
- Nutmeg
- 400 ml Beef stock
- Olive oil
- Garlic
- Rosemary
- Thyme
Instructions
For the sauce:
- Cut the roasted vegetables (carrots, onions and celery) into walnut-sized pieces and roast them together with the leg slice. As soon as the meat and vegetables have turned a dark color, add the tomato paste and let it roast as well. Deglaze with the red wine.
- When the liquid is reduced to a third, add the stock and simmer for 8 hours. Just before serving, pour the sauce through a sieve and thicken with cornstarch.
For the Breetlook:
- Cut the Breetlook (the leek) into approx. 5 mm thick rings and sauté with butter. Then add salt and pepper to taste.
For the stomp:
- Peel the parsley roots and potatoes, wash them, chop them up a little and boil them in salted water. When the desired cooking point is reached, mash both together and season with butter, salt and nutmeg.
For the beef fillet:
- Wrap beef fillet with olive oil, garlic, rosemary and thyme and cook in a water bath at 55 degrees for at least 4 hours.
For the king prawns:
- Fry the king prawns in a pan with garlic.
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 2.1gProtein: 0.2gFat: 2.7g
