The Taste of Anna

COOKING ART AND MORE

Rinderfilet mit grünem Spargel

Zubereitungszeit: 40 Minuten   |  Schwierigkeit: mittel   |  Kosten pro Portion: ca. 31,75 €
Das edelste Stück vom Rind!
Zutaten für 4 Personen:
  • 4 zarte und schön marmorierte Rinderfilets je 200 g
  • 8 mittelgroße, festkochende und junge Kartoffeln
  • 400 g grüne Spargelspitzen
  • 1 kleine Knoblauchzehe
  • Olivenöl
  • Butterschmalz
  • Salz und Pfeffer
  • Frische Kräuter, z.B. Oregano und essbare Blüten zur Dekoration
Zubereitung:

Die Kartoffeln waschen. Im Salzwasser ca. 30 Minuten lang zusammen mit der Schale kochen.

Das Fleisch 30 Minuten vor dem Braten aus dem Kühlschrank nehmen und bei Zimmer Temperatur ruhen lassen. Mit Küchenpapier abtupfen. In einer gusseisernen Pfanne etwas Butterschmalz erhitzen und die Filets darin von beiden Seiten ca. 2 Minuten lang scharf anbraten. Anschließend die Filets bei ca. 95 Grad im Backofen ruhen lassen. Die Filets heraus nehmen, in Alufolie einwickeln und eine weitere Minute bei Zimmer Temperatur ruhen lassen. Tipp: Die mäßige Temperatur des Backofens kann man ausnutzen, um gleichzeitig die Teller vorzuwärmen!

In einer Pfanne Olivenöl erhitzen. Die Knoblauchzehe darin leicht anbraten und den Spargel hinzufügen. Mit einer Prise Zucker, Salz und Pfeffer würzen. Die Spargelspitzen brauchen nicht lange um gar zu werden. Ich mag sie noch knackig und lasse sie deshalb nicht länger als 5 Minuten braten.

Die Filets in Scheiben schneiden mit grobem Salz und frisch gemahlenem Pfeffer würzen und zusammen mit den Spargelspitzen auf die vorgewärmten Teller verteilen. Die Kartoffeln mit der zarten Haut ebenfalls in Scheiben schneiden und dazu legen. Mit Zarten Blüten und frischen Kräutern garnieren.

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