Beef Fillet Under the Radish Hood

Rating: 2.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Cut the beef fillet into two medallions, season and sear in olive oil. Grind the grated radish with toast, a chopped onion, a piece of Gouda and a whole egg. Spread on the beef fillet medallions form and bake in the oven at 180 °C. Mix the peeled and grated potatoes with finely diced oyster mushrooms and a whole egg, season and bake in olive oil to a rösti. Blanch the romanesco florets in salted water, drain and reheat in butter. For the sauce, dice the remaining onion, sauté in butter, extinguish with red wine, season and refine with chopped herbs.

Arrange everything on a flat plate and garnish with a bouquet of basil.

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