
Ingredients
For 6 portions
For the potato baskets
3
Waxy potatoes
g
Sunflower oil, to deep fry
For the sauce
200g
QimiQ Cream Base
100g
Sweet pepper(s), roughly chopped
50g
Onion(s), chopped
g
Sunflower oil, to fry
10g
Tomato paste
1tsp
Paprika powder
200ml
Clear vegetable stock
50ml
Pickle vinegar
Salt and pepper
Oregano
Garlic
For the beef
600g
Beef fillet, roughly chopped
Salt and pepper
To garnish
Mushrooms
Sweet pepper(s)
Pickled gherkins
g
Sunflower oil, to fry
Preparation
- For the potato baskets, chop the potatoes julienne (strips). Arrange in a small sieve and cover with a second, smaller sieve and deep fry.
- For the sauce, fry the pepper and onion in oil. Add the tomato puree and paprika powder and fry for a few minutes. Douse with the vegetable stock.
- Add the gherkin vinegar and seasoning and bring to the boil.
- Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Blend smooth.
- Season the beef with salt and pepper and flash fry. Serve with the sauce in the pototo baskets garnished with fried mushrooms, peppers and gherkins.