Lamb filet with horseradish crust
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 7-10 Tbsp - 800 g lamb fillet
- 7-10 Tbsp - 100 g toast
- 7-10 Tbsp - 2 tablespoons horseradish
- 7-10 Tbsp - Some branches of rosemary
- 7-10 Tbsp - 1 egg yolk
- 7-10 Tbsp - 3 tablespoons of cream
- 7-10 Tbsp - 2 tablespoons of butter
- 7-10 Tbsp - 1 Tbsp. Parmesan
- 7-10 Tbsp - salt and pepper
Directions
- 1
Wash the lamb fillet and cut it into medallions of about 3 cm thickness. Press the meat slightly flat. Fry in 2 tablespoons of hot butter on each side for about 1-2 minutes, then salt and pepper. Remove from the heat immediately and place in an ovenproof dish.
- 2
For the horseradish crust, toast the toast and grate finely. Mix well with the horseradish, egg yolk, parmesan cheese and cream. Season to taste with salt and pepper.
- 3
Spread the horseradish mixture evenly on the medallions, place rosemary sprigs on top and bake in a preheated oven at 220 °c for approx. 12-15 minutes. For this we made green potato puree with broccoli florets !
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