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Beef fillet with a menthol herb crust to that chocolate-elder sauce and mediterranean vegetables

Beef fillet with a menthol herb crust to that chocolate-elder sauce and mediterranean vegetables

Beef fillet with a menthol herb crust to that chocolate-elder sauce and mediterranean vegetables
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Rezept drucken
    Servings Prep Time
    4 servings 10 minutes
    Cook Time
    35 minutes
    Servings Prep Time
    4 servings 10 minutes
    Cook Time
    35 minutes
    Beef fillet with a menthol herb crust to that chocolate-elder sauce and mediterranean vegetables
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      35 minutes
      Ingredients
      • 5 black elder candies
      • 2 glasses of veal stock
      • 25 g dark chocolate
      • 50 g Butter
      • 4 slices beef fillet
      • 1 tbsp sunflower oil
      • 4 tbsp breadcrumbs
      • 1 tsp rosemary dried
      • 1 tsp thyme dried
      • 4 tbsp olive oil
      • 3 pieces of Bimenthol candy
      • 4 red paprika
      • 1 Zucchini
      • 4 shallots
      • 2 tbsp olive oil
      • 1 glasses of artichokes pickled
      • 20 black and green olives
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Ground the black elder candies in the mortar, boil it with the beef stock, the dark chocolate down until it becomes gravy.

      Add butter to the gravy and mix it, then place it aside for further steps.

      Sear the beef fillet slices in the sunflower oil from both sides. Place the slices on a cold baking tray and season them with salt and pepper.

      Ground the breadcrumbs, rosemary, thyme, olive oil and the Bimenthol candy in the mortar and add salt pepper and olive oil, so that it becomes a herb crust

      Preheat the oven to 220 °C on the grill step. Slice the zucchini in 5mm slices, peal and eight the shallots, and put all of it on a backing tray. Pour some olive oil over it and season the vegetables with slat and pepper. Let the vegetables cook for app. 15 minutes, then add the drained artichokes and the olives and put it into the lower part of the oven.

      Cover the beef fillet with a 5mm herb crust and let it bake until it is brown for app. 10 minutes in the oven.

      Dress the vegetables, boil the sauce up and add it to them.

      Place the beef fillet to the vegetables and serve it quickly.

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