Beef Fillet with Herb Salt, Pommes Duchesse, Herb Butter, and Asparagus

The main course of the semifinal menu of the 5th season of Slovenia, which earned Anže Kuplenik a ticket to the final.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 9

Ingredients

  • 6 pieces Meat, beef, fillet - lung roast

  • pieces Oil, vegetable oil, canola

  • 1 bouquet Asparagus, fresh

  • 25 g Butter, unsalted

Pickled shallots

  • 100 g Vinegar, balsamic

  • 100 ml Water

  • 70 g Sugar, white

  • 9 pieces Shallot

Pommes duchesse

  • 600 g Potatoes, white

  • 75 g Butter, unsalted

  • pieces Salt, table

  • 3 pieces Egg, fresh

Vinska omaka

  • 6 pieces Shallot

  • 100 g Butter, unsalted

  • 200 g Blackberries, fresh

  • 200 g Strawberries

  • 3.5 spoons Honey

  • 0.15 dl Soup base, beef, cube

  • 0.6 dl Alcohol, Wine, Red

  • pieces Juice, lemon

  • pieces Salt, table

Zeliščna sol

  • pieces Salt, table

  • pieces Rosemary, fresh

Zeliščno maslo

  • 150 g Butter, unsalted

  • pieces Thyme, fresh

  • pieces Spices, chili powder

balzamična redukcija

  • 1 dl Vinegar, balsamic

  • 1 handful Strawberries

  • 4 spoon Sugar, white

Steps

  1. Take a deeper, medium-sized tray and pour in a liter of sunflower oil. Add a few sprigs of thyme and rosemary. Place the beef fillet in the oil, then push the tray into the oven preheated to 55 degrees Celsius. Temper the meat until use, turning it once in the meantime.

  2. Peel the shallots and slice them into rings. Lightly sauté them in butter (just enough to make them translucent). Add raspberries, strawberries, and honey, then season with salt and pepper to taste. Cook the ingredients until the fruit dissolves, then add the stock and teran wine, and reduce. When the sauce is appropriately thickened, strain it and press it through a fine sieve. Add a few drops of lemon juice if needed. Before serving, mix in the juices released by the meat during resting.

  3. Add red balsamic vinegar, a handful of strawberries, and sugar to a small pot. Reduce to half the volume, then strain the sauce and pass it through a fine sieve.

  4. Make herb butter by mixing herbs (thyme, parsley, chives, green leaves), chili powder, salt, pepper, and 150 g of butter. Fill a piping bag with the butter and pipe it onto plastic wrap. Roll it up and chill in the freezer.

  5. Peel the potatoes, cut them into chunks, and boil until soft. Once cooked, drain and steam them, then mash them together with butter. Add salt, white pepper, and nutmeg. In a small bowl, beat the eggs well and gradually add them to the mashed potatoes. You should get a mixture that is just thick enough to hold its shape when baked, so it’s not necessary to add all the eggs. Fill a piping bag with the potato mixture (using a star tip) and pipe it into mounds on a baking tray. Bake for about 20 minutes in an oven preheated to 200 degrees Celsius.

  6. Pour white balsamic vinegar and water into a small pot. Add sugar and mix the ingredients well. Gently cook the shallot in the prepared liquid.

  7. Trim the upper halves (tips) of the asparagus and sauté them in 25 g of butter.

  8. Prepare herb salt by grinding coarse salt and herbs in a mortar. Take the herb butter out of the freezer and slice it into rounds.

  9. Remove the beef fillet from the oven and quickly sear it on a hot pan to create a crispy crust on the outside, while the internal temperature reaches 47 degrees Celsius. Let the meat rest for a few minutes before serving.

Nutrition Information (Per 100g)

  • Calories: 154.83 kcal
  • Fat: 9.44 g
    • Saturated Fat: 5.44 g
  • Carbohydrates: 12.1 g
    • Sugars: 5.95 g
  • Protein: 4.56 g
  • Fiber: 0.79 g