Filets Never Lie

Reposted from: magnacarta.gr

Category: Main course

Preparation time: 120 minutes & execution time: 12 minutes

Ingredients for 1 serving:

• 150 gr. Beef fillet
• 3 Green asparagus
• Acid yogurt powder
• Beetroot powder
• 5 Potatoes
• 1 King oyster mushroom
• 30 gr. Gravy sauce
• 10 gr. Toast
• 1 Egg
• 30 gr. Pumpkin cream
• 30 gr. Icing sugar
• 15 gr. Butter
• 10 ml Spice oil green herbs – garlic
• 10 gr. Trappers blend
• 20 gr. Ketchup crunch
• Persian blue salt
• 100 gr. Mayonnaise
• SpiceMix del mondo Mediterrane
• Pepper 4 types whole

Instructions:

• Marinate the fillet with the pepper 4 types whole, SpiceMix del mondo Mediterrane and acid yogurt powder for 12 hours.
• Using a mandolin, cut the potatoes into thin strips and spread them in a cake pan after first placing parchment paper. In between the layers, sprinkle green herbs-garlic with spice oil.
• Cover with parchment paper and press so that the potatoes stick.
• Bake in the oven for 2 hours at 180° with additional weight on top to keep them compressed.
• Once baked, cut into rectangular pieces and store.
• We coat the green asparagus with flour, egg and breadcrumbs until half-done and then fry them.
• We carve the king oyster mushroom and fry it in hot oil.
• We season the mayonnaise with beetroot powder and store in a bottle.
• We make a mixture of the sweet pumpkin cream, icing sugar, melted butter, salt and egg white, place in the foil mold and bake in the oven at 150° for 6 minutes.
• We bake the fillet in aromatic butter and after it has rested, we place it on the plate.
• We fry the potatoes in hot oil until they turn golden brown, season with trappers blend and place on the plate, giving extra flavor with crunch ketchup.
• We enrich the gravy sauce with a little dry red wine, reduce it and after it has thickened, serve it on the plate.
• We braid the king oyster with the asparagus and garnish.
• Finally, we sprinkle with basil oil and make a few dots of the beetroot mayonnaise.

Enjoy…

Chef: Ioannis Chantakis