🍽️ Tender Beef Fillet with Egerling Mushrooms and Crispy Parmesan Crust

Name: Tender Beef Fillet with Egerling Mushrooms and Crispy Parmesan Crust
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g beef fillet (trimmed); 2 tbsp peppercorns; 2 tbsp Szechuan pepper; 2 tbsp fresh chopped thyme; 100 g sugar; 200 g salt; 20 ml grappa; 150 g mixed leaf salad (e.g. oakleaf, arugula and radicchio); 4 tbsp balsamic vinegar; 1 tsp honey; 5 tbsp olive oil; salt; 2 egerling mushrooms

396 kcal · 40 min · 4 servings

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Ingredients

500 g beef fillet (trimmed)
2 tbsp peppercorns
2 tbsp Szechuan pepper
2 tbsp fresh chopped thyme
100 g sugar
200 g salt
20 ml grappa
150 g mixed leaf salad (e.g. oakleaf, arugula and radicchio)
4 tbsp balsamic vinegar
1 tsp honey
5 tbsp olive oil
salt
2 egerling mushrooms

Instructions

1. Rinse the beef fillet under cold water.
2. Pat the meat completely dry with a kitchen towel.
3. Crush the black pepper and Szechuan pepper in a mortar until you have a fine powder.
4. Mix the pepper mixture with fresh thyme, a pinch of sugar, salt, and Grappa in a small bowl.
5. Place a large sheet of cling film on your work surface and spread the spice mixture evenly over it.
6. Place the beef fillet in the center of the spice layer.
7. Wrap the meat tightly in the film so that it is completely covered with the spice mixture on all sides.
8. Wrap the foil-wrapped meat additionally in a layer of aluminum foil.
9. Place the package in the refrigerator and let it marinate for 48 hours.
10. Wash the salad leaves under running water.
11. Remove tough stems or wilted green parts (clean) from the salad.
12. Spin the salad dry in a salad spinner.
13. Tear the salad leaves into bite-sized pieces if necessary.
14. Whisk balsamic vinegar, honey, and oil in a small bowl to make a dressing.
15. Season the dressing to taste with salt.
16. Pour the dressing over the salad and gently toss to coat.
17. Remove the beef fillet from the foil and pat it dry with a towel.
18. Slice the meat into thin slices.
19. Place the meat slices on the plates next to the salad.
20. Clean the Egerling mushrooms (remove dirt and tough stem ends).
21. Slice the mushrooms thinly and distribute them over the meat.
22. Garnish the dish with crispy Parmesan chips if desired.

Nutrition per serving

kcal: 396
Protein: 27 g · Fett/Fat: 18 g · Carbs: 29 g