John Myers
Contents
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Ingredients
Sour cream
- 750 g Lamb fillet
- 750 g Pork tenderloin
- 5 Pc. Potatoes big
- 600 g Sour cream
- 200 g Creme fraiche Cheese
- 2 tbsp Chopped dill
- 2 tbsp Chopped parsley
- 1 Pc Clove of garlic
- 3 tbsp Vinegar
- 3 tsp Sugar
- 0,5 tsp Sweet paprika
- 0,5 tsp Curry powder
- 1 pinch Salt
- 1 pinch Pepper
Herb butter
- 200 g Butter
- 3 tbsp Parsley
- 3 tbsp Dill
- 1,5 tbsp Coriander
- 1 tsp Marjoram
- 1 tsp Tarragon
- 1 tsp Thyme
- 1,5 tsp Lemon juice
- 1 Pc. Clove of garlic
- 1 pinch Salt
- 1 pinch Pepper
Orange-ginger butter
- 200 g Butter
- 4 Pc. Oranges
- 8 g Ginger
- 4 tsp Sugar
- 1 Pc Orange zest
Instructions
Fillets
- Cut the three different types of fillet into 5 equal-sized slices or pieces. On the charcoal grill, grill the slices or pieces on all sides. Then let the beef and lamb fillet sit for about 5-7 minutes with the kettle grill closed so that it is tender pink on the inside. Let the pork fillet stand for about 10-12 minutes with the grill closed to grill it through. Cook the potatoes in a saucepan for about 25-30 minutes (when pecking, they must still be firm). Drain the potatoes and wrap in aluminum foil and finish cooking for about 30 minutes in the closed grill.
Sour cream
- Finely chop the garlic, finely chop the herbs and evenly mix all the other spices with the sour cream and crème fraîche and season with salt and pepper.
Herb butter
- Bring the butter to room temperature and put it in small pieces in a bowl. Finely chop the garlic and herbs and mix evenly with the butter and season with salt and pepper.
Orange-ginger butter
- Squeeze the oranges, chop the ginger and reduce with the grated orange peel and sugar in a saucepan until a syrup is formed. Cut the butter into small pieces and place in a bowl with the warm syrup. Put the melted butter with the not yet completely dissolved syrup in a herb witcher and whisk until it cools until creamy.
Nutrition
Serving: 100gCalories: 225kcalCarbohydrates: 3.5gProtein: 12.7gFat: 17.9g
