Beef Fillet with Pistachio Crust and Port Wine Sauce, Corn Cookies and Beans

by Editorial Staff

Summary

Prep Time 50 mins
Cook Time 1 hr 20 mins
Total Time 2 hrs 10 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • g 1,000 beef fillet (s) or beef rump
  • 60 g pistachio kernels, salted
  • some salt and pepper
  • 3 tablespoon clarified butter
  • 2 cloves garlic
  • 2 onions)
  • 2 teaspoons tomato paste
  • 200 ml port wine
  • 600 ml veal stock
  • salt and pepper
  • Paprika powder
  • sugar
  • some tomato paste
  • 2 cup corn kernels, frozen or alternatively also can. cups = 1 can corn
  • 2 egg (s)
  • 4 teaspoons cream
  • 2 tablespoon, heaped wheat flour
  • 2 tablespoon, heaped cornmeal
  • some sea salt and pepper
  • 1 tablespoon butter, room temperature
  • some oil
  • 1 onion (s)
  • 700 g beans
  • 2 tablespoon parsley, frozen
Beef Fillet with Pistachio Crust and Port Wine Sauce, Corn Cookies and Beans
Beef Fillet with Pistachio Crust and Port Wine Sauce, Corn Cookies and Beans

Instructions

  1. Preheat the oven to 90 ° C top / bottom heat (convection less suitable). Peel and chop the pistachios.
  2. Pat the fillet dry, season with salt and pepper, fry all over in 2 tablespoons clarified butter for about 6 - 8 minutes, then turn in the pistachios and cook in the preheated oven for 70 - 80 minutes.
  3. In the meantime, all the side dishes and the sauce can be prepared:
  4. For the port wine sauce, dice the onions, press the garlic and roast them together with the tomato paste in 1 tablespoon clarified butter. Pour in port wine and veal stock, reduce by half and season with salt, pepper, paprika powder, tomato paste and sugar.
  5. For the corn cookies, puree half of the corn kernels and the remaining ingredients with a hand blender. Fold the second half of the corn kernels into the mixture and let the dough rest at room temperature for 30 minutes.
  6. Preheat a pan to medium strength, pour in some oil and place small cookies in the pan with a tablespoon and bake. After approx. 1 - 2 minutes, turn the cookies and finish baking.
  7. Tip: After baking in the pan, the corn biscuits can be baked in the oven at 180 degrees
  8. ready to be baked. This makes them a little more airy than when baking in the pan.
  9. Clean the beans and blanch them in hot water (5 - 8 minutes). Dice the onion and fry in a little oil. Add the beans and parsley for 2 minutes.
  10. Arrange everything on a plate and decorate with the remaining pistachios.

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