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 thinly and place in cold water to remove starch. Drain the lotus root and pat dry with paper towels.
Step 2 of 5:
Heat grapeseed oil in an Adamant® Comfort pan. When the oil is hot, fry the lotus root until crispy. Season with salt afterwards.
Step 3 of 5:
Blanch green beans in boiling water until soft (approx. 2 minutes), then shock in an ice bath. Drain after cooling. Season the sliced beef tenderloin with salt and pepper. Roll 5 green beans each in a tenderloin.
Step 4 of 5:
Sear the tenderloin pieces in the pan until golden brown and set aside. Add chopped garlic to the 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 tenderloin 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 starch. This prevents the lotus roots from burning easily during frying.
- Beef for Bulgogi or Shabu-Shabu can be a substitute.
- It is delicious to use blanched garlic seeds or asparagus instead of green beans.
