Fillet of beef with macadamia-rosemary crust in sherry foam with dauphin potatoes and glazed vegetables

Name: Fillet of beef with macadamia-rosemary crust in sherry foam with dauphin potatoes and glazed vegetables
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 800 g Fillet of beef (from the middle); 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 6 Stem(s) Rosemary; 100 g + 1 tablespoon butter; 75 g Macadamia nuts; 2 Egg Yolk; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 ml Milk; 1 (80 g) Bag of mashed potatoes; 1 TABLESPOON Sherry; 1 (40 g) Mug Strong beef base; 75 g Whipped cream; 1-2 TEASPOONS Cornstarch; 1 package (500 g) frozen vegetable mix (cauliflower, broccoli, peas, romanesco, mangetout); 1 egg (size M); 125 g Flour; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Cling film; 7-10 Tbsp Oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

800 g Fillet of beef (from the middle)
7-10 Tbsp Salt
1 TABLESPOON Olive oil
6 Stem(s) Rosemary
100 g + 1 tablespoon butter
75 g Macadamia nuts
2 Egg Yolk
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 ml Milk
1 (80 g) Bag of mashed potatoes
1 TABLESPOON Sherry
1 (40 g) Mug Strong beef base
75 g Whipped cream
1-2 TEASPOONS Cornstarch
1 package (500 g) frozen vegetable mix (cauliflower, broccoli, peas, romanesco, mangetout)
1 egg (size M)
125 g Flour
7-10 Tbsp grated nutmeg
7-10 Tbsp Cling film
7-10 Tbsp Oil

Directions

1
Wash the meat, dab dry and season with salt. Heat the oil in a large pan or frying pan. Brown the meat all around, take it out. Place on a baking tray and cook in a preheated oven (electric cooker: 80 °C/ circulating air: not suitable/ gas: not suitable) for approx. 2 hours (check the core temperature with a roasting thermometer after 1 1/2 hours if necessary.
2
This should be about 60 °C). In the meantime, wash the rosemary, dab dry, pluck the needles from the stems and chop finely. Whisk 100 g butter with the whisk of the hand mixer until white and creamy.
3
Slice the nuts finely or cut them into thin slices. Fold egg yolks, breadcrumbs, nuts and rosemary into the butter. Season the butter with salt, pepper and a little sugar, form it into a roll (approx. 4 cm Ø) using cling film and let it set in the fridge.
4
Meanwhile bring 375 ml water and 1 teaspoon of salt to the boil and remove from the heat. Add 125 ml milk, stir in the puree powder with a whisk. Let it cool down. In the meantime, reheat frying set.
5
Deglaze with 350 ml water and sherry. Loosen the frying set, stir in beef paste and cream, bring to the boil and simmer for 2-3 minutes. Stir the starch with a little water until smooth, thicken the sauce slightly and set aside.
6
Cook vegetables in boiling salted water for about 7 minutes. Stir egg and flour into the mashed potatoes, season to taste with nutmeg, salt and pepper. Form small, pear-shaped dumplings (50 g each) from the potato mixture and fry them in a pot with plenty of hot oil until golden brown and keep them warm.
7
Take out the vegetables and rinse with cold water. Take out the meat. Cut 1 cm thick slices from the nut-butter roll. Cover the meat with the overlapping slices and press them on. Grill the meat under the grill of the oven for about 5 minutes until golden brown.
8
Melt 1 tablespoon of butter. Swivel the vegetables in it for about 4 minutes, season with salt and pepper. Remove meat, cut into slices and arrange on preheated plates with potato pears, vegetables and sauce.