Beef fillet on a bed of caramelized cauliflower couscous

Beef fillet on a bed of caramelized cauliflower couscous

Total: 50 min. | Active: 50 min.
Nutritional value / person: 781 kcal
, Fat: 49 g
, Carbohydrate: 30 g
, Protein: 52 g


4 people


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

Cauliflower couscous

1 cauliflower (approx. 800 g)
1 tbsp sugar
3 dl water
¼ tsp salt
100 g couscous

Cauliflower stalk

2 tbsp white balsamic vinegar
2 tbsp olive oil
a little Fine Food Murray River Salt Flakes


4 Fine Food Limousin Tenderloin Steak (each approx. 180 g)
2 tbsp Fine Food Marushima Shoyu
2 tbsp clarified butter

Truffle and salami sauce

80 g Fine Food Carpaccio di tartufo nero d'estate, drained, oil reserved
½ onion, finely chopped
½ dl white wine
2 dl cream
1 tbsp Fine Food Bouillon de boeuf
40 g Fine Food Trüffel-Salami, cut into cubes

To serve

½ bunch chives, roughly chopped
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How it's done

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Cauliflower couscous

Peel the cauliflower with a peeler to make little balls (yields approx. 400 g). Set aside the stalk. Heat the sugar in a pan, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the water, add the cauliflower and salt, bring to the boil. Add the couscous, remove the pan from the heat, cover and leave to absorb for approx. 5 mins.

Cauliflower stalk

Combine the balsamic and oil in a bowl, season with salt. Peel the cauliflower stalk into thin strips using a peeler, mix into the dressing.


Preheat the oven to 60°C. Brush the meat with soy sauce. Heat the clarified butter in a frying pan. Fry the meat for approx. 2 mins. on each side, cover and keep warm in the oven.

Truffle and salami sauce

Heat the oil from the truffle slices in a pan. Briefly sauté the onion. Pour in the wine and reduce almost completely. Pour in the cream and stock, bring to the boil. Add the salami, remove the pan from the heat, leave to infuse for approx. 15 mins. Finely chop the truffle. Strain the cream, return to a pan, reduce for approx. 10 mins. while stirring. Mix the drained salami with the truffle, keep warm in the oven.

To serve

Carve the meat across the grain, plate up with the cauliflower couscous. Arrange the sliced cauliflower stalk on top, add the salami and truffle mixture, drizzle with the sauce. Sprinkle with chives.


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