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Betty Bossi Koch-Center
How it's done
Heat the butter in a pan. Sauté the garlic and green parts of the leek. Add the rice, sauté while stirring until the rice is translucent. Pour in 100 ml of sparkling wine, reduce almost completely. Gradually pour in the stock and the remainder of the sparkling wine, stirring frequently. Ensure that the rice is always just covered with liquid. After approx. 10 mins. add the remainder of the leek, mix, simmer for approx. 10 mins. until the rice is creamy and al dente. Mix in the cheese and butter, season.
Approx. 1 hr. 15 mins. in the centre of a preheated oven. The core temperature should be approx. 55°C. The meat can then be kept warm at 60°C for up to 1 hr.
Heat up the frying pan, pour in the sparkling wine, loosen any bits that have stuck to the pan. Add the single cream, season, simmer for approx. 2 mins. Cut the fillet into slices, arrange on plates. Drizzle with the sauce, serve with the risotto.
Take the meat out of the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Heat 1 tbsp of oil in a non-stick frying pan, salt the meat, fry for approx. 4 mins. all over. Put the frying pan to one side. Mix the remainder of the oil, orange zest, orange juice, thyme and pepper. Coat the meat with the mixture, place on a baking tray lined with baking paper. Insert the meat thermometer into the thickest part.
|Tip:||Preserved pink peppercorns are available in larger Coop stores. Instead of preserved pink peppercorns, you could use green peppercorns or regular pepper.|
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