Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
To roast in the oven
Risotto
How it's done
Meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Season the meat. Heat the clarified butter in a frying pan. Fry the meat all over for approx. 5 mins., only turning when a crust has formed. Remove the meat and place in a roasting tin.
Finely chop the thyme, grate the zest of the lemon, mix both with the mustard. Press in the garlic cloves, mix. Rub half of the mixture into the meat. Set aside the remainder of the marinade. Insert the meat thermometer into the thickest part of the meat.
To roast in the oven
Approx. 1 hr. in the centre of an oven preheated to 160°C. Peel the bottom third of the asparagus. Combine the reserved marinade with the wine, stock and cornflour, add to the meat along with the asparagus, roast for a further 30 mins. The core temperature should be approx. 72°C. Remove the meat and asparagus, cover and leave to rest for approx. 10 mins.
Risotto
Soften the morels in water for approx. 15 mins., rinse well and drain. Finely chop the shallots. Heat the butter in a pan. Sauté the shallots. Add the morels and cook briefly. Add the rice and sauté until translucent, stirring constantly.
Pour in the wine and reduce completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.
To serve
Carve the meat across the grain, serve with the risotto, asparagus and cooking juices.
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