Turbo-Tafelspitz with horseradish sauce

Name: Turbo-Tafelspitz with horseradish sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Organic Lemon; 1.2 kg Romanesco (alternatively broccoli); 8 Disc/s (each 80 g) Fillet of beef; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, nutmeg; 1 Onion; 4 TABLESPOONS Butter; 100 g Schmand; 2-3 TEASPOONS Horseradish (glass; e.g. "Raspelstix" by Schamel)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Fine beef fillet, cooked in broth, succeeds phenomenally fast, phenomenally tender! We call this feel-good cuisine de luxe

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Organic Lemon
1.2 kg Romanesco (alternatively broccoli)
8 Disc/s (each 80 g) Fillet of beef
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, nutmeg
1 Onion
4 TABLESPOONS Butter
100 g Schmand
2-3 TEASPOONS Horseradish (glass; e.g. "Raspelstix" by Schamel)

Directions

1
Wash lemon hot, dry and finely grate peel. Halve the lemon and squeeze one half. Clean and wash the Romanesco and divide into small florets.
2
Dab meat dry. Bring 300 ml water to the boil in a large pan. Stir in stock. Spread the meat in it flat side by side, bring to the boil again and cook over a low heat for about 6 minutes until medium rare.
3
Meanwhile cook Romanesco in boiling salted water for about 5 minutes. Peel and finely dice the onion. Heat 2 tablespoons of butter in a saucepan. Sauté onion for about 2 minutes. Remove meat from the pan and keep warm. Add sour cream and meat stock to the onions, bring to the boil and simmer for about 3 minutes. Puree finely with a hand blender. Add horseradish, lemon juice and lemon peel. Season to taste with salt and pepper.
4
Drain the Romanesco, put it back into the pot, spread 2 tablespoons of butter in pieces over it. Season with nutmeg. Arrange vegetables, meat and sauce.
5
TIP: Hoof steak slices are cheaper and have a somewhat stronger taste. The preparation time remains the same.