Beef Fillet on a Saffron Bed

The author of the recipe, Itok Ilšnik, competed in the second season of the show Gostilna išče šefa (The Inn is Looking for a Chef) and was eliminated just before the grand finale. He earned his place in the inn with a specialty that he vividly described with the following words: "A journey from Rome to Tuscany, where we caught an excellent risotto and buffalo mozzarella. Then we continue our journey to Pohorje, where we got an excellent beef fillet from Pohorje and, of course, not far away, also a butternut squash. As we return from our journey to the table, we stop by the home garden, where we get the final details to pamper our taste buds. Bon appétit."

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 40 dag Meat, beef, fillet - lung roast

  • pieces Salt, table

  • pieces Spices, pepper, black

  • 6 slice Bread, wheat

  • pieces Soup base, beef, cube

  • pieces Oil, vegetable oil, canola

  • 1 piece Small pumpkins

  • pieces Cheese, mozzarella

  • 2 slices Meat, pork, smoked bacon

  • pieces Salad, ice

  • pieces Carrot, fresh

Pumpkin cream

  • 200 g Pumpkin, raw

  • 50 g Butter, unsalted

  • pieces Salt, table

  • pieces Spices, pepper, black

  • pieces Spices, nutmeg, ground

saffron bed

  • 2 pod Garlic, fresh

  • pieces Butter, unsalted

  • 15 dag Rice, white, short grain

  • pieces Saffron, dry

  • 4 dl Soup base, chicken, cube

  • 5 dag Cheese, Parmesan, grated

  • pieces Oil, olive

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. Preheat the oven to 209 degrees Celsius. Clean the meat and cut it in half. Season both halves with salt and pepper and quickly sear them in a pan with olive oil. Place the seared pieces of meat on a board. Arrange three thin slices of stale bread side by side and spread them with mousse. Place a piece of meat in the center and wrap it with the bread slices. Bake both wrapped pieces of meat in the preheated oven for another 15 minutes.

  2. For the saffron bed, first quickly sauté the garlic in butter. Add saffron threads and rice, then pour in the broth. Cook over moderate heat for 20 minutes. Season with pepper and salt to taste. Stir in grated Parmesan and a few drops of olive oil into the prepared risotto.

  3. Prepare the squash cream by first cutting the squash into smaller pieces. Cook the pieces in salted water until soft. Then drain the water, add butter, and blend everything with a hand mixer into a smooth mixture. Finally, add spices and, if necessary, a little starch.

  4. Create a decoration from various root vegetables, which will be used to garnish the plate. Cook the vegetables in salted water for about 6 minutes.

  5. Cross two slices of squash in the center and place a piece of buffalo mozzarella in the middle. Fold the squash slices over the mozzarella and tie everything together with a slice of bacon. Quickly sear the prepared wrap on all sides (just enough to give the squash some color).

  6. First serve the risotto on the plate and place the beef fillet on top. Add the squash puree, sliced vegetables, and the squash wrap with buffalo mozzarella. Finally, garnish the plate with vegetables and salad leaves. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 218.43 kcal
  • Fat: 8.2 g
    • Saturated Fat: 3.91 g
  • Carbohydrates: 20.98 g
    • Sugars: 1.05 g
  • Protein: 12.97 g
  • Fiber: 0.48 g