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
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 90 ° C top / bottom heat (convection less suitable). Peel and chop the pistachios.
- 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.
- In the meantime, all the side dishes and the sauce can be prepared:
- 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.
- 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.
- 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.
- Tip: After baking in the pan, the corn biscuits can be baked in the oven at 180 degrees
- ready to be baked. This makes them a little more airy than when baking in the pan.
- 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.
- Arrange everything on a plate and decorate with the remaining pistachios.
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