Awọn ege Fillet Eran malu sisun ni Waini Pupa pẹlu Risotto ti a fi ọwọ ru

Melt the butter in a large saucepan, add the cubes of scarlet and sweat blond. Add the risotto rice and sauté briefly. Then deglaze with white wine and prosecco and stir with a wooden spoon. Fill up the vegetable stock and n.B. Add salt from the mill.

Cook the risotto "al dente", stirring frequently, and remove it from the stove. Just before serving, finish off the risotto with the butter, Parmesan and, if necessary, a little vegetable stock. Please never stir the risotto with a metallic object!

Parry the beef fillet and cut into 15 even medallions. Sear it on one side and let it rest in the oven at 54 degrees.

Clean the mushrooms and sauté in light nut butter. Clean the romanesco, balance 10 florets in butter and season with ground nutmeg. The stalk should still be firm in the bite. Glaze finely with butter before serving.

Sweat the shallot cubes in a teaspoon of butter, fill up with port wine and red wine and reduce by 2/3. Assemble the warm reduction with chilled pieces of butter. Caution: The butter must no longer boil!

Sweat the shallot cubes in a teaspoon of butter, fill up with white port wine, Noilly Prat and the Pinot Blanc and reduce by 2/3. Mix up the reduction with the rest of the butter.

Finally, place the meat, side dish and sauces on the plate and put on the RauchCloche. Use the smoking pipe to bring the smoke under the cloche and serve immediately. If necessary, serve both sauces in addition.