Beef fillet steak in truffle butter cream

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Clean the mushrooms, possibly wash and slice them. Clean, wash and cut the Romanesco florets from the stems. Wash the meat and dab dry. Peel potatoes, possibly halve them. Cook the potatoes in boiling salted water for about 20 minutes.

2. 2

   Cook Romanesco in boiling salted water for about 18 minutes. Heat the oil in a pan and fry the meat on each side for about 1 minute. Season with salt and pepper, remove, place in an ovenproof dish and put aside covered. Add the onion to the frying fat and sauté. Add mushrooms and sauté briefly. Add truffle butter, skip. Deglaze with cream and 200 ml water, bring to the boil, simmer on low heat for 5-8 minutes. Season with salt, pepper, sugar and wine. Spread mushroom-truffle cream evenly over the medallions. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. In the meantime wash parsley, shake dry and chop finely. Pour Romanesco into a sieve and drain.

3. 3

   Season with salt, pepper, sugar and wine. Spread mushroom-truffle cream evenly over the medallions. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. In the meantime wash parsley, shake dry and chop finely. Pour Romanesco into a sieve and drain. Drain potatoes and sprinkle with parsley. Arrange medallions with mushroom-truffle cream, parsley potatoes and Romanesco on plates. Serve garnished with Cape gooseberry and parsley