Beef Fillet in Apple Marinade, with Herb Risotto, Braised Fennel & Onion Chutney
Servings: 5 people
- 1 kg Beef fillet
- 3 Pc. Fennel bulbs
- 8 Pc. Big onions
- 2 tbsp Juniper berries
- 100 ml White wine
- 9 Pc. Bay leaves
- 3 Pc. Garlic cloves
- 500 g Parmesan
- 200 g Risotto rice
- 8 cl Whiskey
- 400 g Mushrooms brown
- Olive oil
- Chervil
- Parsely
- Tarragon
- Chives
- Marjoram
- 200 g Butter
- 2 tbsp Mustard seeds
- 1 Pc. Lime
- 2 tbsp Honey
- 50 g Ginger
- 15 Pc. Mint leaves
Onion chutney:
6 Clean and quarter the onions. Heat olive oil in a pan and add the onions. Braise briefly, then deglaze with white wine. Add 5 bay leaves, the juniper berries and 1 clove of garlic. Pour 100 ml of beef stock and simmer for about 15 minutes. Put the entire mass in a glass to be closed and let it steep for 2-3 days.
Beef fillet:
Season the beef fillet (in one piece) with salt and pepper and fry it until it is hot. Deglaze with beef stock and place in the oven with the remaining bay leaves, quartered onions, garlic and a sprig of rosemary. Let the meat cook there at about 100 degrees for about 30 minutes.
In the meantime, prepare the plate:
Serving: 100g | Calories: 237kcal | Carbohydrates: 9.6g | Protein: 16.1g | Fat: 13.8g