Contents
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Ingredients
- 5 Pc. Beef fillet
- 3 Pc. Red onions
- 4 Pc. Garlic cloves
- 1 Pc. Beef leg slices
- 1 bottle Red wine
- 800 ml Beef stock
- 1 Pc. Sweet potatoes
- 5 Pc. Waxy potatoes
- 5 Pc. Purple potatoes
- 1 Pc. Romanesco
- 3 tbsp Parmesan
- 3 tbsp Butter
- 2 Pt Pre-Cooked chestnuts
- 1 tbsp Balsamic vinegar
Instructions
Red wine jus:
- First, the red wine jus is prepared because it has to boil down for a long time. For this purpose, the beef shank is seared sharply on both sides.
- Then the coarsely chopped onions and the 4 cloves of garlic are added and roasted. Deglaze with red wine and then pour in the beef font as the next step.
- Let everything simmer at a low temperature for about 3 hours. When the juice is reduced, remove the leg slice, puree everything and from seven.
- Warm up shortly before serving and add a tablespoon of cold butter.
Prepare potatoes:
- Now cut the potatoes into small cubes and set aside. Pluck the romanesco in florets and cook for 10 minutes.
Chestnut crust:
- For the chestnut crust, first chop the chestnuts. Then melt 3 tablespoons of butter and add 3 tablespoons of Parmesan to the chopped chestnuts.
- Leave the beef fillet tied at room temperature for half an hour, then sear it on both sides (about 1 minute per side) and pour the chestnut mixture onto the fillets.
- Leave everything at 180 ° C with circulating air on the oven shelf at the desired cooking level. About 30 minutes are sufficient for medium.
- In the meantime, the potatoes are fried in the pan until they are crispy and then seasoned.
- Now warm up the red wine jus and prepare the pre-cooked Romanesco in a separate pan with a little butter and 1 tbsp balsamic vinegar.
Serving:
- Now place the beef fillet in the middle of a preheated plate and drape the potatoes and Romanesco around it. Finally, put the jus next to it in a ring shape.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 1.4gProtein: 2.6gFat: 15.1g