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🍽️ Fettine tenere di filetto di manzo con chips croccanti di topinambur e salsa cremosa al rafano

458 kcal · 30 min · 4 porzioni

Ingredienti

• 150 g filetto di manzo
• 350 g topinambur
• 50 g rafano fresco
• 1 panino raffermo
• 500 ml brodo di manzo (dal barattolo)
• panna da montare 75 ml
• sale
• pepe macinato
• 30 g burro freddo
• 2 cucchiai succo di limone
• 5 cucchiai olio d'oliva
• 125 ml olio (per friggere)
• prezzemolo

Preparazione

1. 1. Wrap the beef fillet tightly in aluminum foil and place it in the freezer for a while.
2. 2. Peel the Jerusalem artichokes and rinse them thoroughly.
3. 3. Slice the Jerusalem artichokes into paper-thin rounds.
4. 4. Place the slices in a bowl and cover them completely with cold water.
5. 5. Peel the horseradish.
6. 6. Cut one-third of the horseradish into fine strips.
7. 7. Grate the rest of the horseradish finely.
8. 8. Cut the bread rolls into coarse pieces.
9. 9. Place the bread pieces in a pot.
10. 10. Pour in the beef stock and cream.
11. 11. Let the mixture simmer for 15 minutes.
12. 12. Season the sauce with salt and pepper.
13. 13. Pass the sauce through a fine sieve back into the pot.
14. 14. Bring the sauce to a boil again.
15. 15. Stir in the grated horseradish.
16. 16. Cut the ice-cold butter into small cubes.
17. 17. Stir the butter cubes into the sauce.
18. 18. Cover the sauce and set it aside.
19. 19. Whisk together lemon juice, salt, pepper, and olive oil to make a marinade.
20. 20. Slice the beef fillet into 1 to 2 millimeter thick slices using a sharp knife.
21. 21. Drizzle the meat slices with the marinade.
22. 22. Cover the meat slices.
23. 23. Place the meat slices in the refrigerator.
24. 24. Heat oil in a large, deep pan.
25. 25. Remove the Jerusalem artichoke slices from the water.
26. 26. Drain the water.
27. 27. Pat the slices dry with a kitchen towel.
28. 28. Fry the Jerusalem artichoke slices in the hot oil until golden yellow.
29. 29. Remove the fried slices from the pan.
30. 30. Let the slices drain in a sieve.
31. 31. Sprinkle the Jerusalem artichoke chips lightly with salt.
32. 32. Rinse the parsley.
33. 33. Shake the parsley dry.
34. 34. Pick the parsley leaves off the stems.
35. 35. Plate the lukewarm sauce.
36. 36. Place the marinated beef fillet slices on the sauce.
37. 37. Place the Jerusalem artichoke chips on top.
38. 38. Garnish the dish with parsley leaves and horseradish strips.
39. 39. Serve the dish.

Valori per porzione

• kcal: 458
• Protein: 9 g · Fett/Fat: 43 g · Carbs: 10 g