John Myers
Contents
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Ingredients
Beef fillet:
- 500 g Puff pastry
- 3 Pc. Shallots
- 400 g Mushrooms
- 50 g Butter
- 4 cl Madeira
- 50 ml Cream
- Salt
- Pepper
- 2 Pc. Sprigs of parsley
- 1,2 kg Beef fillet
- 2 tbsp Clarified butter
- 75 g Duck liver pate
- 150 g Serrano ham
- 2 Pc. Egg yolk
Beans:
- 600 g Green beans
- Salt
- Pepper
- 100 g Cheddar grated
Jus:
- 1,5 kg Calf bones:
- 25 ml Oil
- 3 Pc. Carrots
- 3 Pc. Onions
- 250 g Celery
- 250 g Tomato paste
- 1,5 l Red wine
- 1,5 l Water
- 25 g Crush peppercorns
- 25 g Crush juniper berries
- 5 Pc. Cloves
- 30 g Food starch
Instructions
Beef fillet:
- Peel and finely dice the shallots and finely chop the mushrooms. Heat the butter in the pan, add the shallots and wait until they turn translucent. Add the mushrooms and sauté until the liquid has evaporated.
- Add the madeira and cream and let it evaporate over high heat. Season with salt and pepper, fold in the parsley and let the mixture cool.
- Pat the meat dry, rub it with salt and pepper, fry it in clarified butter on all sides and remove it from the pan.
- Spread the duck liver pate on the cooled fillet and spread the mushroom farce on top. Spread the Serrano ham on cling film and also spread the farce on top. Place the fillet on top and roll everything together into a roll.
- Spread out the puff pastry, wrap the beef fillet roll and press down on the sides. Then brush the puff pastry with egg yolk. Bake in a preheated oven at 220 ° C for 30-35 minutes.
Beans:
- Blanch the green beans in boiling water for 5 minutes and then wrap with bacon. Briefly fry the bean bunches in the pan, season with salt and pepper and cook in the oven for 10 minutes.
Fan potatoes:
- Peel the potatoes and place them individually on a soup spoon, make a cut every 5 mm and brush with butter. Place the potatoes in a baking dish in the preheated oven and bake for a total of about an hour.
- Sprinkle with cheddar cheese halfway through the baking time. Season with salt and pepper if necessary.
Jus:
- For the jus, braise the veal bones in the oven for around 20 minutes. In the meantime, fry the carrots, onions, celery and spices in oil and add the tomato paste.
- Roast the veal bones separately and add to the vegetables. Deglaze the whole thing with red wine and water and let it simmer in the oven for several hours. At the end pass all the ingredients through a sieve and thicken a little with cornstarch.
Nutrition
Serving: 100gCalories: 100kcalCarbohydrates: 4.3gProtein: 5.9gFat: 5.1g
