0
Print

Lamb Fillet with Watercress Salad and Buttermilk Dressing

Lamb Fillet with Watercress Salad and Buttermilk Dressing
0
Print
30 min.
Preparation
50 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
500 grams Lamb fillet
Salt
Pepper (freshly ground)
2 tablespoons Olive oil
1 Shallot
1 Garlic clove
100 milliliters Beef broth
300 milliliters Buttermilk
300 grams Broad bean (removed from shells)
1 handful Watercress
print shopping list

Preparation steps

Step 1/3

Rinse the lamb, pat dry, and season with salt and pepper to taste. Heat 1 tablespoon of the oil in a skillet and sear until golden on all sides. Cover the pan with foil and allow the lamb to rest until medium rare. 

Step 2/3

Peel and finely chop the shallot and garlic. Heat the remaining oil in a saucepan. Stir in the shallots and garlic, and sweat until translucent. Stir in the broth and buttermilk, and allow to warm slightly. Season with salt and pepper to taste. Use a hand blender to froth the sauce. Blanch the broad beans in a pot of boiling salted water until tender, about 6 minutes.

Step 3/3

Rinse the watercress and spin dry. Drain the beans. Divide the watercress and beans between individual serving plates. Pat the lamb fillet dry and slice. Top each salad with some of the lamb and drizzle with the buttermilk foam.