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Serves 8 persons
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You will need:
1600 g Beef filet
Salt
Thyme
Potato Salad
1 kg Potatos
1 Butternut squash
Olive oil
30 g of green Peas
Fresh Dill
Dressing:
2 egg yolks
Juice of half a lemon
3 dl Sunflower oil
5 dl Creme Fraiche 18%
50 g butter
1 tbsp Curry Powder Cp44
salt
This is what you do:
Boil the potatoes and cool down. At the same time cut the butternut squash in dice. Toss them with olive oil and salt and bake for around 18 min. Also cool them down.
Roast the beef filet in the oven or grill until the core temperature is 54 degrees - if you want the meat red.
Make the dressing:
Take the 2 egg yolks and add some salt and whisk a bit. Add the lemon juice and whisk a bit
more. Then add the oil slowly, while you whisk to make a mayonnaise.
Take the 2 egg yolks and add some salt and whisk a bit. Add the lemon juice and whisk a bit
more. Then add the oil slowly, while you whisk to make a mayonnaise.
Add the creme fraiche to the mayo and mix it thoroughly.
Melt the butter in a pot and roast the curry powder gently in it.
Add it to the dressing.
Cut the cold potatoes in appropriate pieces and a to a big bowl. Add the baked butternut squash, green peas and freshly chopped dill.
Gently mix with the dressing.
