Fillet of beef in salt batter with morel cream

Name: Fillet of beef in salt batter with morel cream
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 30 g dried morels; 3 Garlic cloves; 800 g Hip filet of Angus beef; 6 TABLESPOONS + 1 tsp olive oil; 7-10 Tbsp Pepper; 1 collar Thyme and rosemary; 3/4 White bread (from the previous day; approx. 560 g); 5 Shallots; 7-10 Tbsp Salt; 150 ml Milk; 12 green olives without stone; 3 Eggs (size M); 1 collar Parsley; 600 g coarse sea salt; 600 g Flour; 2 Protein; 1 collar Sage; 1 TEASPOON + 5 tablespoons butter; 10 TABLESPOONS Sherry; 200 g Whipped cream; 75 g Light cream; 1 pinch Cayenne pepper; 1 TEASPOON Acacia honey; 7-10 Tbsp dried rosemary; 500 g green beans; 250 g cherry tomatoes; 3 TABLESPOONS chopped fresh sage; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

30 g dried morels
3 Garlic cloves
800 g Hip filet of Angus beef
6 TABLESPOONS + 1 tsp olive oil
7-10 Tbsp Pepper
1 collar Thyme and rosemary
3/4 White bread (from the previous day; approx. 560 g)
5 Shallots
7-10 Tbsp Salt
150 ml Milk
12 green olives without stone
3 Eggs (size M)
1 collar Parsley
600 g coarse sea salt
600 g Flour
2 Protein
1 collar Sage
1 TEASPOON + 5 tablespoons butter
10 TABLESPOONS Sherry
200 g Whipped cream
75 g Light cream
1 pinch Cayenne pepper
1 TEASPOON Acacia honey
7-10 Tbsp dried rosemary
500 g green beans
250 g cherry tomatoes
3 TABLESPOONS chopped fresh sage
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Soak the morels in cold water for about 2 hours. Peel 2 cloves of garlic and cut into slices. Rub the meat with 2 tablespoons of oil, season with pepper and spread garlic on top. Put some stalks of thyme and rosemary twigs on top, put aside
2
Finely dice the bread. Peel 3 shallots, dice finely, fry in 1 teaspoon of oil, season with salt and pepper. Add milk, bring to the boil briefly and mix with bread cubes. Cut olives into rings. Whisk eggs. Wash parsley, pluck and chop leaves from the stalks and add to the bread cubes. Mix all ingredients and let swell for about 10 minutes
3
Knead sea salt, 600 g flour, 200-250 ml water and egg white to a dough. Roll out on a baking tray. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 1 minute on each side. Remove and place on one side of the salt dough. Season with a little salt and pepper. Whip the meat together with sage, thyme and rosemary into the dough. Add 1 teaspoon butter. Press the dough together with a fork. Cook meat in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes
4
Spread a piece of aluminium foil about 30 cm long with olive oil. Place the bread and milk mixture in the middle of it and roll it up tightly with the foil to a roll. Cook the foil package for approx. 25 minutes in hot water just below boiling point
5
Drain and collect the mushroom soaking water through a tea or coffee filter. Heat in a pot. Halve or quarter the morels depending on their size and cook in the soaking water for about 20 minutes
6
Clean the beans and boil in salted water for about 10 minutes. Take the dumpling roll out of the water, remove aluminium foil. Let the dumpling roll cool down a bit, cut it into slices of about 1 cm thickness. Heat 3 tablespoons of olive oil in a frying pan. Fry the dumpling slices on both sides until golden brown. Then keep warm
7
Peel and chop 2 shallots. Heat 1 tablespoon butter in a pot. Steam shallots in it until translucent, deglaze with sherry and mushroom soaking water, pass through a sieve and boil down strongly. Then stir in cream and crème légère. Add morels and simmer further. When the sauce becomes creamy, season with salt, pepper, cayenne pepper, honey and rosemary
8
Cut the tomatoes in half. Drain the beans. Peel and chop 1 garlic clove. Heat 4 tablespoons of butter, add sage and garlic. Swirl the tomatoes and beans in it and let it simmer for about 5 minutes at low heat. Season to taste with salt and pepper
9
When cutting the dough do not injure the meat. Cut the fillet (should be pink to the point) into slices. Arrange everything
10
waiting time approx. 2 hours