Rinderhuft – Schuh Auf Gratin Alla Italiamann
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g beef, (beef fillet)
- 100 g cremefine
- 6 olives, without stones
- 3 tomato (s), dried pickled
- 5 tablespoon olive oil
- 3 teaspoons salt
- 5 tablespoon oregano
- 2 teaspoons pepper
- 750 g potato (s), peeled
- 100 g parmesan cheese
- 400 g cremefine
- 50 g herb butter
- 1 onion (s), finely chopped
Print Recipe
Pin Recipe Instructions
- For the cattle shoe:
- Marinade the oil, oregano, pepper and salt and set aside.
- Finely chop the olives and tomatoes and mix with the Cremefine, and set aside.
- Use a sharp knife to cut a pocket lengthways into the meat. Make sure that you only cut into the middle (viewed from the thickness). Leave about 5-8mm left and right (do not cut through). Make the same cut with the knife in the two side parts so that more filling fits in.
- Season the meat completely with the marinade.
- Now fill the creme fin mixture in the bag. Connect the sides of the bag with toothpicks at the same distance. Attach the string to the first toothpick so that you have two strings of the same length. Now work your way forward to the last toothpick as you would with a shoe. Tie a nice loop at the end.
- For the gratin:
- Mix all ingredients together except for 50g parmesan and the potatoes.
- Slice the potatoes very thinly.
- Rub the baking dish with the butter. Place the potatoes in the baking dish, then spread the cream fin mixture on top.
- Now place the beef shoe in the middle of the baking dish.
- Bake in the oven preheated to 180 ° C for 45 minutes.
- Then open the oven and spread the remaining 50g Parmesan cheese on top and bake everything at 200 ° C for another 10 minutes.
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