Prime boiled beef with herb risotto

Prime boiled beef with herb risotto

Ingredients

Serves four

Prime boiled beef

  • 800 g beef fillet with fat
  • 20 g butter
  • 1 sprig rosemary, thyme
  • 1 pinch of salt and pepper

Remove the excess fat from the fillet or ask your butcher to prepare it for you. Seal/vacuum the meat together with butter, salt, pepper, rosemary and thyme in a bag. Cook in water at 58 degrees for at least 6 but not more than 9 hours. Take the meat out of the bag and let the juice drip off. Shortly before serving, fry it in oil until golden brown.

Risotto

  • 1 red onion
  • 1 white onion
  • 10 g olive oil
  • 150 g Acquerello / risotto rice
  • 50 g white wine
  • 450 g vegetable bouillon
  • 1 pinch of salt
  • 30 g Sternenberger / Parmesan cheese
  • 20 g butter

Sauté the finely chopped white onion in olive oil at a moderate temperature. Add the rice and sauté briefly; then douse with white wine. Add the salt and pour in the hot bouillon to just cover the rice. Cooking the risotto takes at least 16 minutes. Before serving, melt the cheese in the risotto (important: take the pot off the stove once the cheese has melted). Add half the herb oil and butter and stir with a wooden spoon until the risotto is consistently creamy.

herbal oil

  • 1 bunch sorrel
  • 1 bunch tarragon
  • 1 bunch mugwort (optional)
  • 50 g spinach
  • 250 g rapeseed oil

Mix all the ingredients in a Thermomix for 8 minutes at setting no. 9 and at 80 degrees. If you don’t have a Thermomix, you can heat the oil in a pan to 80 degrees and then add the herbs while stirring. Run the oil through a fine sieve to get a clear liquid. Then pour it into a squeeze bottle or container.

pea pureé

  • 200 g frozen peas
  • 200 g vegetable bouillon
  • 1 pinch of salt
  • 20 g olive oil

Cook the peas with the bouillon and salt until soft. Purée it carefully by adding the olive oil. Fill it into a squeeze bottle.

Sorrel hazelnut vinaigrette

  • 75 g rice vinegar
  • 30 g sesame oil
  • 3 g salt
  • 45 g rapeseed oil
  • 40 g hazelnuts
  • 1 bunch sorrel
  • ½ bunch chives
  • 1 red onion

Chop the herbs finely. Mix briefly with the liquids and salt until you have a sauce. Roast the hazelnuts and then crush them. Mix everything into a dressing. Add the finely chopped red onion.

vegetables

  • 300 g runner beans / snow peas

Prepare the runner beans or snow peas and boil in water until they are al dente.

Serving

Finish cooking the risotto and add the runner beans before serving. Once the risotto has a good consistency with the cheese, oil and butter, serve it on a plate, ideally by forming a ring. Use the pea purée in the squeeze bottle to decorate the risotto with dots. Cut the meat into slices and place them on the risotto. Garnish the dish with the remaining herb oil and pour the vinaigrette over the meat in front of the guests (can also be prepared separately). You can also add some cress for decoration.

Read more about the Swiss National Culinary Team at: www.hotelgastrounion.ch/skv