Bison Fillet with Rhubarb and Beetroot Compote and Liquorice Lentils


Total time: 50m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 556 Kcal, 54g Protein, 41g Carbohydrates, 17g Fat


Ingredients

  • Linsen
  • 20 g butter
  • 200 g lentils
  • 20 g celery, cut into cubes
  • 20 g carrots, cut into cubes
  • 3 dl vegetable bouillon
  • 5 g liquorice drops
  • 1 dl red wine (e.g. Shiraz)
  • 1 onion, finely chopped
  • salt and pepper to taste
  • 0.5 dl veal stock
  • Kompott
  • 1 cooked beets (approx. 200 g), cut into cubes
  • 1 stick rhubarb (approx. 150 g), cut into cubes
  • 1 dl red wine (e.g. Shiraz)
  • 2 tbsp. balsamic vinegar
  • 1 tsp. vegetable bouillon powder
  • 1 tsp. pink peppercorns in oil
  • 0.5 tsp. salt
  • a little Tasmanian mountain pepper
  • Fleisch
  • 1 tbsp. clarified butter
  • 4 sirloin steak (approx. 180 g each)
  • 1 tbsp. dark soy sauce
  • salt, to taste
  • 4 slices raw ham

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Instructions

  • Linsen

    Melt the butter, briefly sauté the lentils and vegetables, pour in the wine and stock, bring to the boil. After half the cooking time (see packet), add the licorice sweets, season, add the stock and finish cooking the lentils.
  • Kompott

    Place all the ingredients including the pink pepper in an oven-proof dish and cover with foil. Oven bake for approx. 20 mins. in the centre of an oven preheated to 120°C. Strain the liquid into a small pan, add the stock, season and reduce to a syrupy consistency.
  • Fleisch

    Remove from the fridge one hour beforehand then slice lengthways into approx. 2 cm thick slices, pour over the soy sauce and briefly marinate. Heat the clarified butter in a frying pan, brown for approx. 1/2 minute each side, keep warm in an oven at 60°C for approx. 5 min. Plate up: arrange the lentils, compote and meat on plates, pour over the sauce and garnish each dish with one strip of Lardo.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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