Extravagant buffalo fillet with a combination of the finest ingredients. Cashews, cranberries, and green asparagus are the perfect complement to our tender buffalo fillet.
Ingredients (Step 1):
- 600g buffalo fillet medallions
- 1 tbsp butter, soft
- 1 tablespoon cashews, coarsely chopped
- 1 tbsp cranberry, dried
- 2-3 tbsp panko or breadcrumbs
- salt and pepper
Preparation (Step 1):
Mix all ingredients in a bowl and season with salt and pepper. Then chill. Lightly salt the meat and sear it on both sides. Cook in the oven for about 4 minutes at 180°C (350°F) until medium-rare. Spread the crust over the meat and gratinate it in the oven using the grill setting.
Ingredients (Step 2):
- 200g fregola
- 1 tbsp butter
- 1 onion
- 1 tbsp crème fraîche 50g Parmesan, grated
Preparation (Step 2):
In a saucepan, cook the onions in butter until translucent, add the fregola, and pour in about 500ml of water. Cook until slightly al dente, adding a little more water if necessary. Finally, season with salt and pepper and garnish with crème fraîche and Parmesan cheese.
Ingredients (Step 3):
- 500g green asparagus
- 100g cherry tomatoes
- 1/2 bunch of spring onions
- 150g mixed mushrooms olive oil
- salt and pepper
Preparation (Step 3):
Clean the vegetables and fry the asparagus in a pan in a little olive oil for about 3 minutes. Then add the sliced mushrooms, and after another 2 minutes, add the spring onions and halved cherry tomatoes.
Ingredients (Step 4):
- 400ml veal stock
- 100ml port wine
Preparation (Step 4):
Pour both liquids into a saucepan and reduce over medium heat until reduced by one third.Season to taste with salt, pepper and sugar.
Many thanks to event chef Eric Reeh for this great recipe! Check out his website here: www.ericreeh.de
