Filet of Beef in Sherry Jus, Shrimp in Sardine Coating

Ingredients

• Staudensellerie
• 2 Möhren (aus dem Bund)
• Lauch
• 1 große Zwiebel
• 1 Knoblauchzehe
• Fleischabschnitte vom Rinderfilet
• andalusisches Olivenöl (z.B. O-MED Arbequina natives Olivenöl extra)
• 1 EL Tomatenmark
• 50 ml Sherry (Pedro Ximénez)
• 1 Lorbeerblatt
• 2 Zweige Thymian
• 2 Zweige Petersilie
• 1 Zweig Rosmarin
• 5 friche Feigen (geschält)
• 2 Pflaumen (entsteint)
• 1 Prise Pimentón de la vera (z.B. Ingo Holland)
• Salz
• frisch gemahlener Pfeffer
• 1 TL guter Honig (evtl.)
• 25 g eiskalte Butter
• 4 kleine Tomaten (Durchmesser ca. 4 cm), Strunk und Stiel nicht entfernen
• 1 kleine Zucchini (entkernt)
• 1 kleine rote Paprikaschote (geschält)
• 1 Zwiebel (geschält)
• 1 EL Olivenöl
• Thymian
• 80 g würziger Ziegenkäse (oder Schafskäse)
• frisch gemahlener Pfeffer
• 200 g Süßkartoffeln
• 2 EL Mandelöl geröstet (z.B. von BIO PLANÈTE)
• 150 ml schlagsahne
• Salz
• frisch gemahlener Pfeffer
• 2 EL gehackte Mandelkerne
• 1 mittelgroße Zwiebel
• 1 Knoblauchzehe
• 80 g fein gewürfelter Speck vom Iberico-Schwein
• 20 ml Sherry (Oloroso)
• 600 g Rinderfilet (am besten Bio und aus dem Mittelstück, Abschnitte für den Jus)
• 1 großes Bund Rosmarin
• Olivenöl
• Salz
• 2 Knoblauchzehen
• frisch gemahlener Pfeffer
• Semmelbrösel
• 1 getrocknete Sardine (davon ein briefmarkengroßes Stück Filet)
• 4 große Garnelen (mit Schale)
• Mehl
• 1 Ei
• 1 l Sonnenblumenöl

Instructions

1. 1.

   Preparation of Jus: For the jus, sauté celery, carrots, leek, onion and garlic in a little olive oil until sharp. Add tomato paste and roast. Deglaze with Sherry (Pedro Ximénez) and reduce. Top up with water so that the vegetables are covered. Add bay leaf, thyme, parsley, rosemary, fresh peeled figs and pitted plums. Bring to boil and reduce for 30 minutes. During reduction add water as needed to prevent burning. Strain through a fine sieve at the end and return to pot. Continue reducing until desired consistency is reached. Season with Pimentón de la Vera, salt and pepper. If sweeter jus is desired, add honey. Finish by emulsifying with ice‑cold butter.

2. 2.

   Preparation of Stuffed Tomato: Briefly brown tomatoes, peel, cut off the top (preferably with stem) and set aside. Carefully core tomatoes from above with a small spoon or cutter. Cut zucchini, peeled pepper and onions into very fine cubes. Sauté in olive oil, add thyme and crumble cheese on top. Season with pepper. Fill tomatoes with mixture and keep warm. Grill under the oven grill before serving. Place the lids back for presentation.

3. 3.

   Preparation of Sweet Potato Mash: Peel sweet potatoes and cut into large chunks. Boil until cooked, then drain and let steam off. Add almond oil and mash with a potato masher or hand blender to a fine consistency. Gradually add cream until desired texture is achieved. Season with salt and pepper. Lightly toast almonds in a pan without oil and sprinkle over the mash when serving. Finely dice onion and garlic, sauté until translucent. Add Iberico bacon, let it render slightly. Deglaze with Sherry (Oloroso) and reduce briefly. Spoon the onion‑bacon mixture over the mash before serving.

4. 4.

   Preparation of Beef Fillet: Trim beef fillet and sear all sides. Place on a bed of rosemary, olive oil, salt and crushed garlic in a baking dish. Bake at 120°C for about 30–45 minutes until done. Check internal temperature with a thermometer (recommended 54‑56 °C). Remove from oven and let rest briefly. Add the browned liquid to the jus. Slice fillet only at the end, season with salt and pepper.

5. 5.

   Preparation of Shrimp: Make a coating from breadcrumbs and finely chopped dried sardine. Note: dried sardine can be very intense; use sparingly! Peel and devein shrimp (leave tail). Dredge shrimp in flour, then egg, then the breadcrumb‑sardine mix. Fry individually in hot sunflower oil until golden‑yellow, holding with tweezers or tongs at the tail to control doneness. Keep warm until serving.