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Ingredients

  • ½ litre cream
  • 3 bay leaves
  • ½ garlic bulb
  • 2 thyme sprigs
  • pepper and salt to season
  • poultry bouillon
  • 800g fregola pasta
  • chicken bouillon
  • 200g peas
  • 150g sugar snaps sliced in strips
  • 1,6 kg Jewish fillet beef
  • 30 dill heads
  • 30 2cm chive leaves
  • tahoon cress
  • 200g gremolata salsa
  • 1,5kg Potato Dippers

Preparations

To make the cooked-cream, boil down the cream, bay leaves, garlic and thyme to about half. Season with pepper and bouillon. Boil the fregola pasta for 5 to 8 minutes in water with chicken bouillon. Drain the fregola and allow to dry-off on a platter.
Blanch the peas and the sugar snaps until just tender.
Mix the fregola with the cooked cream and then add the peas and the sugar snaps.

Prepare the beef on the Green Egg until cooked as required. Put the fregola mixture in a saucepan and heat for a short time. Then, put the fregola mixture on a warm plate with the beef and garnish with dill heads, chives and tahoon cress. Sprinkle over the gremolata.
Fry the Potato Dippers for 3 to 3½ minutes at 175°C. Serve on a plate with the beef or as a side dish.

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