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Rocket & pear salad, beef tenderloin & snow peas with sesame seeds, grilled nectarines & pistachios
Features:
Cuisine:
Ingredients
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300g Beef tenderloin
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100g Rocket salad
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250g Snow peas
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2 (just ripe) Pear
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5 Nectarine
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3 Spring onion
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1 Bunch Chervil
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1 Garlic Clove
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1cm Fresh ginger
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1 Lemon
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100g frozen Peas
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12 halves Walnut
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3 TBSP unsalted Pistachios
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1 TBSP Black sesame seeds
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2 TBSP Tamari
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Liquid honey (neutral taste)
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Ghee (or butter)
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Olive oil
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Roasted sesame oil
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Salt
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Ground black pepper
Overview
A festival of flavours in this menu with a focus on vegetables, fruits & nuts, sweet & sour combination for this lovely and refined starter, an exotic touch with the main and summer feeling for the dessert
Dishes
Utensils
- 1 Non stick small frying pan
- 1 Sheet parchment paper
- 2 Large skillets
- 1 Small pan
- 1 Large oven-safe dish
- 1 Small mixing bowl
- 1 Large mixing bowl
- 1 Thin grater
- 1 Garlic press
- Scissors
Menu steps
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1
Done
10' preparation + 15' extra cooking
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Grilled nectarines & pistachiosPre-heat oven to hot air (fan) 180C Prepare pistachios: In a small pan put 3 TBSP unsalted pistachios to grill for 5 minutes over medium heat Prepare nectarines: Cut nectarines in halves and display them next to one another in a large oven-safe dish. Add 1 tsp liquid honey and ½ tsp ghee (or butter) on each nectarine half. Pour 4 TBSP water around the nectarines in the dish Bake: Place the dish in the oven and bake for 15 minutes. Leave the dish in the oven with the door slightly open until serving |
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2
Done
20' preparation
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Rocket & pear saladPrepare walnuts: Chop 12 walnut halves roughly. Put them to roast over medium heat in a small frying pan for 5 minutes. Add ½ TBSP liquid honey and cook for another 2 minutes until lightly caramelized. Let cool on a parchment paper separating the bits Prepare salad: Peel, core and cut 2 pears in quarters. Place 100g rocket salad evenly on 3 plates. Add pear quarters and sprinkle with caramelized walnuts. For the dressing, mix in a small bowl 2 TBSP tamari (or soy sauce), the juice of ½ a lemon and 2 TBSP olive oil |
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3
Done
20' preparation + 10' cooking
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Beef tenderloin & snow peas with sesame seedsPrepare vegetables: Mince 3 spring onions including their greens, peel 2 garlic cloves, peel 2cm fresh ginger. In a large skillet, heat up 1 TBSP sesame oil, add minced spring onions, press garlic over the pan, grate ginger over the pan, stir fry together for 5 minutes. Add snow peas and frozen peas, add 3 TBSP water, cover and let simmer gently for 10 minutes Prepare the meat: Sprinkle some salt on 300g beef tenderloin, press well. Put a large skillet over medium heat, add ½ TBSP sesame oil, when hot add the meat and grill 1 minute on each side. Remove from skillet and cut in small cubes. In a large mixing bowl put the meat cubes, add 1 TBSP black sesame seeds and some ground black pepper, mix. Add the vegetables and mix with the meat |
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4
Done
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Rocket & pear saladTo serve: Pour the dressing evenly over the salad, add ground black pepper |
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5
Done
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Beef tenderloin & snow peas with sesame seedsTo serve: Serve on plates or bowls and decorate with some chervil cut with the scissors over the mixture |
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6
Done
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Grilled nectarines & pistachiosTo serve: Place 3 lukewarm nectarine halves on each plate, sprinkle the grilled pistachios on the fruits |
