Ingredients for Beef Crumble Recipe
- 150 g beef tenderloin
- 1 medium potato
- 40 g pineapple (diced)
- 30 g beets (Boiled)
- 50 g peas (Boiled)
- 3 g of salt
- 1 g black pepper
- 1 egg yolk
- 50 g olive oil
- 50 g butter
For Crumble
- 10 g wheat flour
- 10 g ground almonds
- 20 g butter
- 1 g of salt
to decorate
- micro sprouts
- beet leaf
How to Make Beef Crumble
- After seasoning the tenderloin with salt and pepper, put it in a pan and cook for 12 minutes by turning it.
- Puree the peas by adding salt and pepper.
- Peel the potato and cut a piece the size of a matchbox and fry it in hot oil. Add turmeric on it and turn it upside down and place it on a serving plate.
- Puree the beets by adding salt and pepper.
- Take the pineapple in a pan and fry it in butter.
- Take the crumble ingredients in a bowl and mix them until they become homogeneous. Then leave it in the freezer at -18 degrees for 1 hour. Take it from the freezer, grate it into a heat-resistant bowl and bake in the oven at 180 degrees for 15 minutes.
- Take all the ingredients on a serving plate and place them decoratively, then garnish with micro sprouts and beet leaves and serve.
