For the port wine jus:
- 5 Pc. Beef bones
- 2 tbsp Clarified butter
- 2 l Water
- 1 Pc. Red Onion
- 400 ml Beef stock
- 200 ml Red wine
- 2 Pc. Carrots
- 1 Pc. Celery
- 1 Pc. Leek
- 2 Branches Fresh thyme
- 2 Pc. Bay leaves
- 1 branch Rosemary fresh
- 1 pinch Salt
- 1 pinch Pepper
- 200 ml Port wine
- 1 tbsp Butter
For the surf and turf:
- 1,3 kg Beef fillet
- 5 Pc. Argent. Red prawns
For the mashed potato and rocket:
- 5 Pc. Floury potatoes
- Salted cashew nuts
- 50 ml Oil
- 100 ml Milk
- 1 Pc. Onion
- 1 pinch Nutmeg fresh
- 3 tbsp Butter
- 50 g Arugula
For the kohlrabi:
- 3 Pc. Kohlrabi
- 200 ml White wine
- 1 Pc. Onion
- 2 tbsp Creme fraiche Cheese
- 150 ml Vegetable stock
- Remove the tendons from the meat and keep it in the refrigerator for about 45 minutes before frying and then let it stand at room temperature.
- Then sear it on all sides. Depending on the heat supply, this is about 2 minutes per side.
- Place on a baking sheet and season the meat with salt and pepper and then put in the oven and cook at 80-90 degrees for about 50-60 minutes.
- Depending on the degree of doneness you want, take it out of the oven at a core temperature of 57-60 degrees and wrap it in aluminum foil. Let it steep for another 5-10 minutes and cut into slices for serving.
The red prawns:
- Clean the red prawns, remove the intestines and then place them in a water bath.
- You can use the pan and the rest of the liquid from the seared meat for frying. It only takes about 2 minutes for the prawns to finish cooking.
The potato and rocket mash:
- Boil potatoes. Chop the onion and parsley very finely and then mash them together with the potatoes and butter in a bowl. Add salt, pepper and nutmeg to taste and slowly add the milk.
- Add as much milk as needed, or a little less so it doesn't get too soft. Shortly before serving, you can keep it warm on a low heat.
- Mix the rocket together with a handful of salted cashew nuts and the oil in a blender to make a pesto. Do not add the pesto to the mash until just before serving, otherwise it will lose its green color and turn gray.
- Peel and dice the kohlrabi and sauté about 75% with an onion for about 5 minutes. Then add the white wine and reduce for another 5 minutes.
- Add about 150 ml. Vegetable stock and bring to the boil for another 15-20 minutes over medium heat. Then season with salt and pepper and add the creme fraiche. Leave on the stove for a few more minutes over medium heat.
- Mix the whole thing with a hand blender and use a sieve to separate the kohlrabi from the liquid. Foam the resulting kohlrabi sauce again for serving.
- Sauté the remaining kohlrabi in a pan for 5-10 minutes and then serve with the kohlrabi foam.
The port wine jus:
- The port wine jus is best put on at least one day in advance.
- To do this, roast the beef bones in clarified butter. Either for one hour in the oven at 150 degrees, or in a pot, together with an onion, a piece of butter, sauté the sliced carrots as well as the celery and the leek for a few minutes until the toasted aromas develop.
- Add the thyme and rosemary sprigs, as well as the bay leaves and fry them again. Then add half of the red wine and reduce it and repeat again with the other half.
- Now add 2 liters of water and simmer for 4-6 hours over low to medium heat. Filter the resulting stock with a towel and separate the fat. Keep the whole thing in a glass in the refrigerator until the day of cooking.
- Let the homemade stock with about 400 ml. Bought beef / meat stock boil for about 30 minutes.
- Dice an onion and sauté it in butter and deglaze with the port wine. Bring to the boil, sieve out the onions and then reduce them together with the homemade stock.
- The process takes about 20-30 minutes and should be done over low to medium heat. The sauce shouldn't get too thick. If necessary, add a little bit of the beef stock and let it boil again for a few minutes.
- Add a small piece of butter at the end and bring this to the boil for 1-2 minutes.