Earl Grey beef fillet on a bed of shredded mange-touts

Earl Grey beef fillet on a bed of shredded mange-touts

Total: 2 hr 40 Min. | Active: 40 Min.
Nutritional value / people: 381 kcal
, Fat: 12 g
, Carbohydrate: 12 g
, Protein: 46 g

Ingredients

4 people

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@bettbossi.ch

Meat

800g beef tenderloin
clarified butter for frying
1 ½tbsp black tea (e.g. Earl Grey)
½tbsp cane sugar
¾tsp coarse sea salt
6 peppercorns

Sauce

1tbsp black tea (e.g. Earl Grey)
2dl water, boiling
2dl red port
1 shallot, finely chopped
5 cardamom pods, seeds removed, crushed
1tbsp white flour
1tbsp butter, soft
¼tsp salt
a little pepper

Shredded mange-touts

a little clarified butter
200g baby mange-touts, shredded finely lengthwise
¼tsp salt
a little pepper
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How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter, plates and sauce boat. Using a mortar and pestle, finely crush the tea, sugar, salt and pepper. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 4 mins., only turning when a crust has formed. Coat all sides of the meat with the tea & spice mix, pressing down firmly. Transfer the meat to the warmed platter. Insert the meat thermometer in the thickest part. Set aside the frying pan.

Cook on a low temperature in the centre of a preheated oven for approx. 2 hrs. Core temperature: approx. 55°C (à point). Keep warm for approx. 1 hr. at 60°C.

Sauce

Pour boiling water over the tea, cover and briefly leave to brew, strain into the frying pan. Pour in the wine, add the shallot and cardamom seeds, bring to the boil. Reduce the liquid to 250 ml, strain into a small pan. Using a fork, thoroughly mix the flour and butter. Bring the reduction to the boil, gradually add the flour & butter mixture while stirring, season.

Shredded mange-touts

Heat the clarified butter in a frying pan. Stir fry the mange-touts for approx. 3 mins., season.

Good to know
Serve: Carve the meat, serve with the sauce and shredded mange-touts.
Serve with: Pasta

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