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Kamers

Ossehaas met kruidenkorst op paddestoelenragout en servetknoedels


Ingrediënten voor 4 personen:

For BEEF FILLET WITH HERB CRUST:

4 pieces of beef fillet à 200 g
200 g butter
3 egg yolks
1 tablespoon of herb oil (walnut oil is also well suited)
90 g bread crumbs
60 g parmesan (grated)
Chopped herbs such as thyme, rosemary, parsley, et cetera
Salt, pepper

 

For CHANTARELLE GOULASH:

150 g chantarelles
50 g shallots
25 g butter
A pinch of garlic
Some white wine
Some paprika powder (to taste)
125 g cream
50 g broth

 

For NAPKIN DUMPLINGS:

250 g white bread cubes
Chantarelles according to taste (somewhat cut)
60 g butter
3 egg yolks
3 egg whites
1/8 l milk
Salt, pepper, nutmeg

Bereiding:

BEEF FILLET WITH HERB CRUST

  1. Beat the butter until frothy and slowly stir in the egg yolk. Work in 
    the other ingredients and wrap it up in transparent film.

  2. Let it cool and harden in a refrigerator for ca. 2 hours. Sear the beef fillets in a 
    hot pan and cook them rare in the oven at ca. 80 °C. Let them rest 
    for  15  minutes  afterwards,  then  brush  the  surface  with mustard 
    and breadcrumbs.

  3. Cut the crust in 1 centimetre thick slices, cover 
    the beef fillets with them and gratinate with strong top heat.

  4. TIP:  Roast  the  rest  of  the  herbs  with  the  beef  fillets  in  the  pan 
    and put them in the preheated oven together for a top herb taste! 
    Instead of beef fillet, you could also use sirloin or rump steak.

CHANTARELLE GOULASH

  1. Brown  the  chantarelles,  shallots  and  garlic  with  butter,  deglaze 
    with a splash of white wine, add paprika power, pour in cream and 
    broth and lightly thicken with corn starch or flour.
  2. Add a few boiled potato  cubes  and  cut  chive  if  desired.  
  3. The  same  recipe  without paprika powder would also be quite good with porcini mushrooms.
  4. TIP:  The mushrooms that you  find  while  hiking  usually  taste  the 
    best.

NAPKIN DUMPLINGS

  1. Beat the butter until  frothy and slowly stir  in the egg yolk.
  2. Then carefully add 1/3 of the egg white. Let the chantarelles roasted in 
    the butter cool somewhat, add the other ingredients and then add 
    the rest of the beaten egg white.
  3. Spice well and shape into a roll in 
    transparent film and aluminium foil. Simmer “waterproof” for ca. 
    40 minutes in boiling water.