Fine fillet plate with colorful vegetables

Name: Fine fillet plate with colorful vegetables
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1/2 l Orange juice; 500 g Fillet of beef; 500 g Pork tenderloin; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (400 ml) Bratenfond; 1 (approx. 400 g) Head Romanesco; 2 medium-sized onions; 1 TABLESPOON Sugar; 500 g frozen Parisian carrots; 500 g frozen asparagus; 3 TABLESPOONS Cornstarch; 1 TABLESPOON Peppercorns; 50 g cold butter; 7-10 Tbsp Cayenne pepper; 1 TEASPOON Vinegar (e.g. tarragon vinegar); 7-10 Tbsp Orange slice and flat parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1/2 l Orange juice
500 g Fillet of beef
500 g Pork tenderloin
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (400 ml) Bratenfond
1 (approx. 400 g) Head Romanesco
2 medium-sized onions
1 TABLESPOON Sugar
500 g frozen Parisian carrots
500 g frozen asparagus
3 TABLESPOONS Cornstarch
1 TABLESPOON Peppercorns
50 g cold butter
7-10 Tbsp Cayenne pepper
1 TEASPOON Vinegar (e.g. tarragon vinegar)
7-10 Tbsp Orange slice and flat parsley
7-10 Tbsp Aluminium foil

Directions

1
Put orange juice into a pot and reduce to approx. 250 ml. In the meantime, wash the meat and pat dry. Heat 1-2 tablespoons of oil in a frying pan and fry the fillet of beef for about 5 minutes. Season with salt and pepper and remove. Place on the fat pan of the oven and cook in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lower rack for about 20 minutes. Brown the pork fillet in the hot frying fat for approx. 5 minutes on all sides. Remove, season, add to the beef fillet and cook for about 15 minutes.
2
In the meantime peel and chop the onions. Sauté half of the onions in the frying fat and deglaze with the stock. Let simmer for about 10 minutes. Then pour through a sieve into a pot. In the meantime, wash and clean the Romanesco and divide it into small florets. Fry the rest of the onions and carrots in 1 tablespoon of oil. Add sugar, salt and pepper. Glaze briefly. Deglaze with 50 ml water and steam for about 10 minutes. Cook asparagus and Romanesco in boiling salted water for about 10 minutes. Remove the fillets, wrap them in aluminium foil and let them rest for about 5 minutes. In the meantime, boil up the roast stock and reduced orange juice separately. Stir starch with 3 tablespoons of water until smooth. Bind the meat stock with approx. 2/3 of the starch.
3
Deglaze with 50 ml water and steam for about 10 minutes. Cook asparagus and Romanesco in boiling salted water for about 10 minutes. Remove the fillets, wrap them in aluminium foil and let them rest for about 5 minutes. In the meantime, boil up the roast stock and reduced orange juice separately. Stir starch with 3 tablespoons of water until smooth. Bind the meat stock with approx. 2/3 of the starch. Stir in peppercorns and season with salt if necessary. Bind the orange juice with the rest of the starch. Dice butter finely and stir into the no longer boiling orange juice and season with salt, cayenne pepper and vinegar. Cut the fillets into slices of about 2 cm thickness and arrange on a plate with vegetables. Pour the orange butter over the asparagus. Pour pepper sauce over the fillets. Serve the rest of the sauce separately. Serve garnished with orange slice and parsley
4
Bind the orange juice with the rest of the starch. Dice butter finely and stir into the no longer boiling orange juice and season with salt, cayenne pepper and vinegar. Cut the fillets into slices of about 2 cm thickness and arrange on a plate with vegetables. Pour the orange butter over the asparagus. Pour pepper sauce over the fillets. Serve the rest of the sauce separately. Serve garnished with orange slice and parsley