Name: Saddle of Beef with Black Tea Crust, Asparagus Ragout and Wild Garlic Risotto
Total time: 1 h

Trim the saddle of beef and cut in half lengthwise, then cut into steaks about 4 cm thick.

Season the steaks with salt and pepper and sear them on all sides in a hot pan in a little oil. Place the seared steaks on a baking tray and place in the oven at 90 °C convection oven for about half an hour.

Beat the tempered butter until fluffy, then add the remaining ingredients and mix, season with salt and pepper.

Transfer the finished mixture to plastic wrap, roll it up and let it chill in the refrigerator until it is firm to the touch.

Peel the asparagus, put only the peels in a pot of water, bring to a boil with half a lemon, salt, sugar and a little butter and let steep for 20 minutes. Then strain the asparagus stock and cook the peeled asparagus in it.

When the asparagus is ready, remove it from the asparagus stock and let it cool. Then cut the asparagus into 1 cm pieces and heat them slightly in a pot with some butter.

Add crème fraîche and some asparagus stock, mix evenly and season with salt, pepper, lemon zest and juice. Finally, stir in finely chopped parsley.

Sauté the risotto rice with finely chopped onions and garlic in a pot with olive oil until translucent, then deglaze with white wine. Gradually pour in asparagus stock, stirring repeatedly. Season to taste with salt and pepper. Finally, add the finely grated Parmesan cheese, butter and finely chopped asparagus.

Saddle of Beef with Black Tea Crust, Asparagus Ragout and Wild Garlic Risotto

For the meat:

For the black tea crust:

For the asparagus ragout:

For the wild garlic risotto:

Instructions:

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