Extravagant buffalo fillet with a combination of the finest ingredients. Cashews, cranberries, and green asparagus are the perfect complement to our tender buffalo fillet.
Ingredients (Step 1):
- 600g Buffalo fillet medallions
- 1 tbsp butter, soft
- 1 tablespoon cashews, coarsely chopped
- 1 tbsp cranberry, dried
- 2-3 tbsp panko or breadcrumbs
- salt and pepper
Preparation (Step 1):
Mix all ingredients in a bowl and season with salt and pepper. Then chill. Lightly salt the meat and sear it on both sides. Cook in the oven for about 4 minutes at 180°C (350°F) until medium-rare. Spread the crust over the meat and gratinate it in the oven using the grill setting.
Ingredients (Step 2):
- 200g fregola
- 1 tbsp butter
- 1 onion
- 1 tbsp crème fraîche 50g Parmesan, grated
Preparation (Step 2):
In a saucepan, cook the onions in butter until translucent, add the fregola, and pour in about 500ml of water. Cook until slightly al dente, adding a little more water if necessary. Finally, season with salt and pepper and top with crème fraîche and Parmesan cheese.
Ingredients (Step 3):
- 500g green asparagus
- 100g cherry tomatoes
- 1/2 bunch of spring onions
- 150g mixed mushrooms olive oil
- salt and pepper
Preparation (Step 3):
Clean the vegetables and fry the asparagus in a pan in a little olive oil for about 3 minutes. Then add the sliced mushrooms, and after another 2 minutes, add the spring onions and halved cherry tomatoes.
Ingredients (Step 4):
- 400ml veal stock
- 100ml port wine
Preparation (Step 4):
Combine both liquids in a saucepan and reduce by one-third over medium heat. Season to taste with salt, pepper, and sugar.
Many thanks to event chef Eric Reeh for this great recipe! Check out his website here: www.ericreeh.de
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.