Tenderloin ragout and paprika-pesto rice

Name: Tenderloin ragout and paprika-pesto rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 500 g Shallots; 1 kg small brown mushrooms; 1 kg Fillet of beef; 1.5 kg Pork tenderloin; 6 TABLESPOONS clarified butter; 100 g Diced ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 heaped Tbsp Flour; 2 can(s) (425 ml each) cherry tomatoes; 2 cubes (50 g each) Roast Jesus; 1 red and yellow pepper; 2 TABLESPOONS Butter; 500 g Long grain rice; 150 g Fresh cream; 1 potty Chervil; 100 g green pesto

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

500 g Shallots
1 kg small brown mushrooms
1 kg Fillet of beef
1.5 kg Pork tenderloin
6 TABLESPOONS clarified butter
100 g Diced ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 heaped Tbsp Flour
2 can(s) (425 ml each) cherry tomatoes
2 cubes (50 g each) Roast Jesus
1 red and yellow pepper
2 TABLESPOONS Butter
500 g Long grain rice
150 g Fresh cream
1 potty Chervil
100 g green pesto

Directions

1
The day before For the ragout, blanch shallots for about 1 minute in boiling water. Quench and press out of the skin. Clean and wash the mushrooms. Halve or quarter shallots and mushrooms depending on size.
2
Dab fillets dry and cut into not too thin strips.
3
Heat the clarified butter in portions in a casserole dish. Brown the meat and ham cubes in it in portions. Remove. Sauté shallots and mushrooms in hot frying fat. Season with salt and pepper.
4
Dust with flour and sweat. Stir in the tomatoes with the juice and 1 l water, bring to the boil. Stir in the roast jus and simmer covered for about 2 minutes. Add all the meat, cover and stew for about 40 minutes.
5
Let it cool down and put it in a cool place.
6
The next day For the rice, clean and wash the peppers and cut them into small cubes. Heat butter in a pot. Sauté the rice and peppers in it. Add 1 l water and 1 teaspoon salt, bring to the boil. Cover and cook over low heat for about 20 minutes.
7
Heat the ragout. Stir in crème fraîche and season with salt and pepper. Wash the chervil, shake dry and pluck. Stir half with the pesto into the rice. Arrange everything and sprinkle with the rest of the chervil.
8
Goes well with capers.