Creating an International Main Course Book Collection to bring exquisite recipes to your fine dining table for special ocacsions.
1 Tender loin fillet of 800grams
1 Litre of beef stock for sauce
2 Litres of veal stock to cook the beef fillet
Vegetable for the stock pot
1 ½ Onion
1 ½ Stalk of Celery
Water to cover the vegetables
Reduce the Veal stock
200ml of cream
Grated horseradish, 2 spoons
¼ of lemon juice
Beef 15 m / Over
Temperature 52 – 52 degree
Boiling Sauce -25m
Boiling Veal Stock – 1 hour
STEP: 1. Reduce 1 litre of Beef Stock for the Horseradish Sauce
STEP: 2. Clean the tender loin and remove the tender parts from the loin.
Remove the head of the loin and cut the loin in four pieces.
Put string around the four pieces and tie it to make circular shapes.
Take the 2 litres of beef stock and boil it with salt and black pepper.
Peel the vegetables and add the bouquet garni. Add the boiling beef stock and water to the vegetables.
Put each piece of meat into the boiling beef stock for 10 to 15 minutes.
STEP: 3. Warm the cream with the horseradish sauce and add reduced boiling veal stock and mix until a sauce texture.
Taste and then add salt and pepper.
STEP: 4. Check the meat with a thermometer until a temperature of 54 degrees. If you don’t have this wait for 15minutes until it tastes good.
Extra STEP: 5. If you wish, you can add a mix of vegetables and cook them with the boiling beef stock with butter.
International Recipes Book – Main Course