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 put it in the cold. Lightly salt the meat, sear it on both sides and cook it in the oven for about 4 minutes at 180 degrees until medium. Spread the crust over the meat and gratinate in the oven using grill settings.
Ingredients (Step 2):
- 200g fregola
- 1 tbsp butter
- 1 onion
- 1 tbsp crème fraîche 50g grated parmesan
Preparation (Step 2):
Cook the onions in the butter in a pot until translucent, add the fregola and pour in about 500ml of water. Cook until slightly al dente and add a little more water if necessary. Finally season with salt and pepper and finish with crème fraîche and parmesan.
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 little olive oil in a pan for about 3 minutes. Then add the sliced mushrooms and after another 2 minutes, spring onions and halved cherry tomatoes.
Ingredients (Step 4):
- 400ml veal stock
- 100ml port wine
Preparation (Step 4):
Put both liquids in a saucepan and reduce to a third over medium heat. Season with salt, pepper and sugar to taste.
Many thanks to event chef Eric Reeh for this great recipe! Click here for his website: www.ericreeh.de
