Beef medallions with beetroot risotto and pumpkin croutons
very easy
135 mins
135 mins
Ingredients
- 1 TABLESPOON colourful peppercorns
- 4 Beef fillet medallions (approx. 200 g each)
- 2 TABLESPOONS clarified butter
- 1 Onion
- 1 Garlic clove
- 400 g beetroot
- 5 TABLESPOONS Oil
- 250 g Risotto Rice
- 7-10 Tbsp Pepper
- 500 ml Vegetable broth
- 250 ml White wine
- 300 g Hokkaido Pumpkin
- 7-10 Tbsp Salt
- 2 TABLESPOONS Butter
- 60 g grated parmesan cheese
- 6 Stem(s) Parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Crush pepper in a mortar. Rub medallions with pepper and set aside in an ovenproof dish for about 30 minutes. Heat clarified butter in a small pot. Pour it over the medallion. Cook in a preheated oven (electric cooker: 80 °C/ convection oven: not suitable °C/ gas: not suitable) for approx. 1 1/2 hours
- 2
Peel and finely dice the onion and garlic. Peel the beetroot and cut into small cubes. Heat 2 tablespoons of oil in a saucepan, fry onion and garlic. Add beetroot and rice and fry briefly. Season with pepper. Gradually add hot stock and wine, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes
- 3
Wash the pumpkin, scrape out the seeds. Cut pumpkin into small cubes. Heat 1 tablespoon of oil in a pan, 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 a hot frying pan. Sauté medallions on each side, season with salt. Remove and cover with aluminium foil. Let it rest for a short time
- 4
Add butter and parmesan cheese to the risotto, season again. Wash the parsley, shake dry. Pluck off leaves and chop. Arrange medallions with risotto and pumpkin croutons. Sprinkle with parsley and serve
Nutrition Facts
810 kcal
60 g
34 g
55 g
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