Vegetables in puff pastry steak with jerusalem artichoke and red wine
Instructions
Clean, Peel and slice thin the Jerusalem artichokes; Sauté in a pan with oil so that the drop in piles as a potato roesti.
Cut two more cubes peeled Jerusalem artichokes and clean and cook them in a pan with a little oil, salt, pepper, celery and carrot into small dice; fill with the mixture of beef slices thin and beats arranged in a radial pattern in a mold; close and Brown in a pan with a little oil on all sides, season with mixed herbs.
Sauté in a pan with oil, garlic and Rosemary meat scraps, Deglaze with red wine and reduce for doneness; filter.
Serve the beef pastry with vegetables over the roesti topinambur purée and pour over with the red wine reduction.
Ingredients and dosing for 4 persons
- 4 topinambur
- 200 g of sliced beef
- 20 cl of red wine
- 1 sprig of rosemary
- 1 clove of garlic
- 1 costa of celery
- 1 carrot
- Mixed herbs
- Olive oil
- Salt
- Pepper