Extravagant buffalo fillet with a combination of the finest ingredients. Cashews, cranberry and green asparagus are the perfect complement to our delicate buffalo fillet.
Ingredients (Step 1) ::
-600gBuffalo fillet medallions
-1 tbsp butter, soft
-1 ell cashews, roughly chopped
- 1 El Cranberry, getrocknet
-2-3 tbsp panko or bread crumbs
-Salt and pepper
Preparation (Step 1):
Mix all the ingredients in a bowl and season with salt and pepper. Then chill. Lightly salt the meat and fry it on both sides and cook in the oven for about 4 minutes at 180 degrees medium. Spread the crust on the meat and gratinate in the oven with grill steps.
Ingredients (Step 2):
-200g Fregola
- 1 EL Butter
-1 onion
-1 tbsp creme fraiche 50g parmesan, grated
Preparation (Step 2):
In a saucepan, cook the onions in the butter until translucent, add the fregola and pour about 500ml of water. Slightly al dente and add some water if necessary. Finally, season with salt and pepper and complete with creme fraiche and parmesan.
Ingredients (Step 3):
-500g of green asparagus
-100g cherry tomatoes
-1/2 bunch of spring leek
-150g mixed mushrooms olive oil
-Salt and pepper
Preparation (step 3):
Clean vegetables and fry the asparagus in a pan for approx. Fry in a little olive oil for 3 minutes. Then add the sliced mushrooms and after 2 more minutes spring leek and halved cherry tomatoes.
Ingredients (Step 4):
-400ml Kalbsdog
-100ml port wine
Preparation (Step 4):
Put both liquids in a saucepan and reduce to a third over medium heat. Season to taste with salt, pepper and sugar.
Thank you event chef Eric Reeh for this great recipe! Click here for his website:www.ericreeh.de
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