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
Crust
Mushroom sauce
How it's done
Meat
Cut the meat into 4 pieces. Heat the oil in a frying pan. Season the meat, brown for approx. 2 mins. on each side. Place the meat on a baking tray lined with baking paper, wipe away the cooking fat, set aside the pan.
Crust
Finely chop the pistachios, walnuts and pumpkin seeds, place in a bowl. Finely chop the parsley, add, mince in the garlic.
Add the butter, season, mix.
Quarter the mixture, shape into compact parcels, place on top of the meat, press down gently.
To roast in the oven
Approx. 15 mins. in the upper half of an oven preheated to 160°C.
Mushroom sauce
Cut the mushrooms in half or into quarters, depending on size. Peel and finely chop the shallot and garlic. Finely chop the rosemary.
Heat the oil in the same pan. Add the shallot, garlic, chanterelles and rosemary, sauté for approx. 10 mins. Pour in the wine and reduce to half the amount. Pour in the single cream, bring to the boil, season.
To serve
Remove the meat from the oven, serve with the mushroom sauce.
| Serve with: | Spaetzle and red cabbage |
|---|
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