Beef medallions with beetroot risotto and pumpkin croutons

Name: Beef medallions with beetroot risotto and pumpkin croutons
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 TABLESPOON colourful peppercorns; 800 g Fillet of beef (a. d. middle); 2 TABLESPOONS clarified butter; 1 Onion; 1 Garlic clove; 3 (approx. 400 g) fresh beetroot; 4 TABLESPOONS Oil; 250 g Risotto rice; 7-10 Tbsp salt, pepper; 1⁄4 l dry white wine; 1 TABLESPOON Vegetable broth (instant); 6 Stem(s) Parsley; 1 (300 g) Small Hokkaido pumpkin; 60 g Parmesan (piece); 2 TABLESPOONS Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 TABLESPOON colourful peppercorns
800 g Fillet of beef (a. d. middle)
2 TABLESPOONS clarified butter
1 Onion
1 Garlic clove
3 (approx. 400 g) fresh beetroot
4 TABLESPOONS Oil
250 g Risotto rice
7-10 Tbsp salt, pepper
1⁄4 l dry white wine
1 TABLESPOON Vegetable broth (instant)
6 Stem(s) Parsley
1 (300 g) Small Hokkaido pumpkin
60 g Parmesan (piece)
2 TABLESPOONS Butter
7-10 Tbsp Aluminium foil

Directions

1
Coarsely crush pepper in a mortar. Dab fillet dry and cut into 4 medallions. Rub with pepper, place in an ovenproof dish and set aside for about 1 hour.
2
Preheat oven (electric cooker: 80 °C/circulating air: not suitable/gas: see manufacturer). Heat lard in a pot. Pour it over medallions. Cook in the oven for approx. 1 1⁄2 hours.
3
Meanwhile, for the risotto, peel and finely dice the onion and garlic. Peel the beetroot and cut into small cubes. Heat 1 tablespoon of oil in a pot. Sauté onion and garlic in it. Add rice and stir-fry for 1-2 minutes until it crackles.
4
Stir in the beetroots. Season with salt and pepper. Add wine and simmer until all the liquid is absorbed. Dissolve stock in 1⁄2 l hot water. Pour so much hot stock into the risotto until the rice is covered.
5
Bring to the boil and simmer over low heat for a total of 30-35 minutes. Add broth again and again as soon as the rice has absorbed the liquid.
6
Wash parsley and shake dry, chop leaves coarsely. Pumpkin wash, clean, cut in half, remove seeds with a spoon and dice finely together with the skin. Grate parmesan. Heat 1 tablespoon of oil in a pan.
7
Fry the pumpkin for 3-4 minutes while turning. Season with salt and pepper, take out and keep warm. Heat 2 tablespoons of oil in the frying fat. Fry medallions in it on each side at high heat for 1-2 minutes.
8
Season with salt. Take out, wrap in aluminium foil and let it rest for 3-4 minutes.
9
Fold butter and parmesan into the risotto. Season to taste with salt and pepper. Arrange medallions with risotto and pumpkin croutons. Sprinkle with parsley.