It may be something special for the Noel. That’s why we beat the pink fried medallions with a crust of Parmesan, buttery macadamias and some gingerbread spice.
For 6 people
1 kg small bundle carrots
salt and pepper
50 g of macadamia nut kernels
50 g box white bread
50 g Parmesan (piece)
2 sprigs of rosemary
4-6 stems of thyme
6 tablespoons butter
1 starred teaspoon gingerbread spice
6 beef fillet steaks (approx. 200 g each)
2 tablespoons oil
2 tablespoons tomato paste
200 ml port
400 ml cattle stock (glass)
1 tsp cornstarch
6 stalks of parsley
Peel bunch carrots for the carrots, leaving some greenery. Wash carrots and cook in boiling salted water for about 3 minutes. Drain well.
Finely chop nuts for the crumble. Crumble the bread finely. Rub parmesan. Wash rosemary and thyme, chop.
Heat 5 tbsp butter in a pan. Briefly stir in rosemary, thyme, bread crumbs and nuts. Fill in a bowl. Stir in the parmesan and gingerbread spice.
Dab steaks dry. Heat oil in a pan. Fry steaks in each side vigorously for about 2 minutes. Season with salt and pepper. Take out, put the pan aside. Put the steaks on a baking sheet lined with baking paper. Spread the nutcrumble on the steaks and let it rest briefly.
Peel shallots and quarter for the sauce. Reheat the pan with the roast. Sauté the shallots for about 2 minutes. Stir in tomato paste and sauté briefly. Deglaze with port and stock, bring to a boil and cook for about 5 minutes. Season with salt and pepper. Stir the starch and 2 tablespoons of water until smooth. Stir in the boiling stock, bring to a boil and simmer for about 2 minutes. Season the sauce with salt, pepper and a pinch of sugar. Warm up.
Fillets in preheated oven (electric cooker: 200 ° C / circulating air: 180 ° C / gas: see manufacturer) bake for 8-10 minutes.
For the carrots, wash parsley and finely chop. Heat 1 tbsp butter in a large pan. Heat the carrots while swinging. Sprinkle with 1-2 teaspoons of sugar and lightly caramelise. Sprinkle with parsley.