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Beef Fillet With Crispy Potato Rosti, Roasted Rainbow Beets, Baby Spinach, Cauliflower Puree, Beef Jus

Ingredients:

Beef fillet

  • 3 kg Oxtail
  • Sunflower oil
  • Cake flour, for dusting
  • 4 med onions, roughly chopped
  • 4 cloves garlic, finely chopped
  • 5 g crushed coriander seeds
  • 5 g fine cumin
  • 10 g thyme
  • 10 g rosemary
  • 50 g tomato paste
  • 500 ml red wine
  • 2 tins diced tomatoes
  • 2l water or beef stock

For the cauliflower puree:

  • 1 head cauliflower
  • 1 large onions
  • 3 cloves garlic
  • 200 ml water
  • 500 ml cream
  • seasoning

Method:

  1. Saute beef fillet portions in a pan with butter, garlic and thyme and caramelize well, put in the oven at 200 Β°C until medium rare.
  2. For the rosti, grate potato, squeeze out the excess water, shape and fry in a hot pan until golden brown & crispy, then in the oven for about 10 min and rest for at least 10 min.
  3. In the meantime, boil the beetroot until tender, peel and cut into 2 cm block, roast in oven with some butter, herbs and a drizzle of honey and season well.
  4. Then start with the cauli puree, start frying off the onion and garlic until tender, add a tbsp of butter. Then add the chopped cauliflour, water and cream, simmer until soft, blend until smooth and add seasoning.
    To plate, stack the juicy beef filet on top of the spinach and rosti, scatter the beetroot around, add some cauliflower puree and drizzle some beef jus over the fillet. Garnish with some parmesan shavings and a couple of drops of truffle oil, you don’t want to over do it, the taste is very strong and it should just enhance the dish, not over-power it.

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