Beef sirloin with green beans and roasted lotus root
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | Beef sirloin, cut into 6 slices |
| 30 | green beans |
| 1 piece | Lotus root |
| Salt, black pepper | |
| Grape seed oil as needed | |
| || | |
| For the sauce: | |
| 1 cup | cream |
| 35 g | Gorgonzola cheese |
| 1 tsp | chopped garlic |
| Salt and black pepper to taste || |
Instructions
Step 1 of 5:
Slice the lotus root into thin rounds and place in cold water to release the starch. Drain the lotus root and pat dry with kitchen paper.
Step 2 of 5:
Heat grapeseed oil in an Adamant® Comfort Frying Pan. Once the oil is hot, deep-fry the lotus root until crispy. Then season with salt.
Step 3 of 5:
Blanch the green beans in boiling water until tender (approx. 2 minutes), then refresh in ice water. Drain once cooled. Season the sliced beef fillet with salt and pepper. Roll 5 green beans into each loin slice.
Step 4 of 5:
Sear the loin pieces in the Frying Pan until golden brown and set aside. Add chopped garlic to the Frying Pan. Cook over low heat, stirring occasionally. Add cream, Gorgonzola cheese, salt, and pepper, and bring to a simmer.
Step 5 of 5:
Arrange the seared loin and lotus root chips on a plate. Serve with the Gorgonzola sauce.
Fissler Pro Tips:
- The lotus root should be soaked in water to remove the starch. This helps prevent the lotus root from burning too easily when frying.
- Beef for bulgogi or shabu-shabu can be used as a substitute.
- It is delicious to use blanched garlic sprouts or asparagus instead of green beans.
