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Limousin sirloin with a pine nut crumb
45 m active | 1 h 17 m total
Nutrition facts per serving:
  • Energy in kcal about 693
  • Fat about 43g
  • Carbohydrates about 26g
  • Protein about 47g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil with basil (e.g. Fine Food)
  • 0.25 tsp salt
  • 600 g waxy potatoes
  • 1 aubergine, pricked with a fork
Aubergine and miso puree
  • 1 tsp miso paste (e.g. Fine Food)
  • 2 tbsp olive oil with basil (e.g. Fine Food)
  • 0.5 onions, roughly chopped
  • 1 tbsp water
  • 1 tbsp soy sauce (e.g. Fine Food Marushima Shoyu)
  • 1 tbsp olive oil with basil (e.g. Fine Food)
  • 2 beef entrecôtes (e.g. Fine Food Limousin Sirloin steak), each approx. 300 g
  • 0.5 tsp salt (e.g. Fine Food Murray River Salt Flakes)
  • a little pepper (e.g. Fine Food Jamaica Piment)
  • clarified butter for frying
  • 40 g pine nuts, toasted, finely chopped
  • 25 g grated Parmesan
  • 2 tbsp breadcrumbs
  • 2 tbsp olive oil with basil (e.g. Fine Food)
To serve
  • 2 sprigs basil, leaves torn off
  • 125 g Mozzarellas di bufala (buffalo mozzarella) (e.g. Fine Food), cut into chunks
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And that's how it's done
And that's how it's done
Use a melon baller to scoop out little balls from the potatoes, mix with the potato leftovers, oil and salt, transfer to a tray lined with baking paper. Place the aubergine alongside the other vegetables.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven. Turn the oven temperature up to 250°C.
Aubergine and miso puree
Halve the aubergines lengthwise, scrape the aubergine flesh out of the skins using a spoon, puree with the miso paste, onion, oil, water and leftover potato until smooth. Cover the puree and potato balls, keep warm.
Combine the soy sauce and oil, brush the meat with the mixture, season. Heat the clarified butter in a frying pan. Fry the meat for approx. 1 min. on each side, remove, wrap in foil, leave to rest for approx. 10 mins. Mix the pine nuts, cheese, breadcrumbs and oil. Cut the fatty layer off the meat, place the meat on the baking tray, scatter the pine nut crumb over the top, press down gently.
To gratinate
Approx. 3 mins. on the top shelf of the oven. Cut the meat in half diagonally
To serve
Plate up the aubergine and miso puree. Set the meat on top, garnish with the potato balls, mozzarella and basil.