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🍽️ Tender Beef on Leek with Caramelized Apple Strips

573 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 2 tbsp butter
• 1 tbsp flour
• 350 ml cider
• 150 ml whipping cream
• salt
• 1 lemon (juice and zest)
• cayenne pepper
• 1 stalk leek
• 1 tbsp vegetable oil
• 2 red-skinned apples
• 1 tsp sugar
• 400 g boiled, cooled pot roast (in 8 slices)
• pepper (from the mill)
• 50 g fresh horseradish

Instructions

1. 1. Peel the shallot and chop it finely.
2. 2. Heat 1 tablespoon of butter in a hot pan.
3. 3. Sauté the shallot until it becomes translucent.
4. 4. Dust the shallot with flour and toast it briefly.
5. 5. Deglaze the pan with cider.
6. 6. Stir vigorously with a whisk until no lumps remain.
7. 7. Add the cream.
8. 8. Season the sauce with salt, lemon juice, and cayenne pepper.
9. 9. Simmer the sauce over medium heat for 5 to 8 minutes.
10. 10. Stir occasionally while simmering.
11. 11. Strain the sauce through a fine sieve.
12. 12. Blend the sauce until frothy if desired.
13. 13. Clean the leeks thoroughly and trim them.
14. 14. Cut the leeks into rings.
15. 15. Heat oil in a pan.
16. 16. Fry the leek rings for 3 to 5 minutes over high heat.
17. 17. Wash the apples.
18. 18. Quarter the apples and remove the core.
19. 19. Cut the apple pieces into thin strips.
20. 20. Heat the remaining butter in a separate pan.
21. 21. Stew the apple strips until they lose their color.
22. 22. Sprinkle the apples with sugar.
23. 23. Let the sugar caramelize briefly.
24. 24. Add the remaining lemon juice.
25. 25. Add about 1/2 teaspoon of lemon zest.
26. 26. Add about 100 milliliters of water.
27. 27. Stew the apples gently for about 3 minutes.
28. 28. Remove the apples from the liquid.
29. 29. Drain the apples well.
30. 30. Wrap the apple strips in individual slices of boiled beef.
31. 31. Place some cider sauce on the plates.

Nutrition per serving

• kcal: 573
• Protein: 23 g · Fett/Fat: 37 g · Carbs: 27 g