Marinated Beef with Horseradish and Jerusalem Artichokes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 277 kcal | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- Ingredients
- 150 grams Beef fillet
- 350 grams Jerusalem artichoke
- 50 grams fresh Horseradish
- 1 day-old White roll
- 500 milliliters Beef stock (from a jar)
- 75 milliliters Whipped cream
- salt
- freshly ground pepper
- 30 grams cold butter
- 2 Tbsps lemon juice
- 5 Tbsps olive oil
- 125 milliliters vegetable oil (for frying)
- parsley
Preparation steps
Wrap the beef in aluminum foil and freeze. Peel and rinse the Jerusalem artichoke and slice thinly. Cover with cold water and set aside.
Peel the horseradish. Cut 1/3 into fine strips (set aside to use for garnish) and finely grate the rest. Cut the bread into large pieces. In a saucepan, add the grated horseradish, bread pieces, beef stock and cream and cook for 15 minutes. Season with salt and pepper. Run through a fine-mesh sieve into a pot and bring to a boil again. Add the butter to the sauce until melted. Cover and set aside.
Stir together the lemon juice, salt, pepper and olive oil. With a sharp knife, cut the beef thinly into 1-2 mm (approximately 1/8 inch) thick slices. Place the slices in the marinade, cover and refrigerate.
Heat the oil in a large, deep frying pan. Drain the Jerusalem artichoke slices and pat dry. Fry the slices in the hot oil until golden brown. Drain on paper towels and sprinkle with salt.
Rinse the parsley, shake dry and pluck the leaves from the stems. On warm plates, arrange slices of beef with fried artichoke slices. Jerusalem artichoke chips on plates. Garnish with parsley leaves and horseradish strips.
