Prime boiled beef with herb risotto

Recipe for 4 persons

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. 
Apple cake with fluffy topping

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 purée

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.


Tip: I think that Keller, the butcher at Manesseplatz in Zurich, has the best beef fillet. You can also cook the risotto al dente for approximately 13 minutes. Then spread it out on a sheet pan and let cool. Heat it up by adding the remaining bouillon.

Shopping list

800 g Beef fillet
40 g butter
Some rosemary / thyme
Some salt and pepper
1 white onion
1 red onion
50 g white wine
150 g Risotto
30 g olive oil
30 g sesame oil
300 g rapeseed oil
75 g rice vinegar
650 g liquid vegetable bouillon
40 g hazelnuts
2 bunches sorrel
1 bunch tarragon
1 bunch mugwort (optional)
200 g peas
50 g spinach
½ bunch chives
300 g runner beans