Velthuizen keukens Logo, HOOG Partners Logo Bowers & Wilkins logo pm lisse logo Martin van essen logo B+ Villas watermerk, B+ Villas logo logo

Lamb fillet with cannelini cream and roasted fennel

Lamb fillet with cannelini cream and roasted fennel

Main course French cuisine
Preparation time: 45 minutes (+20 minutes waiting/overtime)
For 4 persons

Ingredients

Lamb filet
400 g lamb fillet
½ glass of red wine
50 ml of lamb stock
½ tsp potato starch

Cannelini cream
250 g cannelini beans (drained weight, 1 small can)
½ clove of garlic
½ chili pepper
3 sprigs of leaf parsley
1 lemon
5 sprigs of mint
150 ml extra virgin olive oil

Fennel
1 fennel tuber
1 clove of garlic
3 tbsp vegetable oil

Materials
- spoons
- hand blender with mixing cup
- large bowls

Preparation

Lamb filet
- Preheat the oven to 80℃, bottom and top heat.
- Preheat a frying pan on the induction hob, setting 8.
- Sprinkle the meat with salt and pepper and brown it all around in plenty of butter.
- Remove the meat from the pan, place it in a sealed oven pan and put it in the oven. Insert the core temperature gauge into the thickest piece and set it at 52℃.
- Let the meat rest in the warming drawer, setting 2, when done.
- Mix the starch thoroughly with the fond.
- Deglaze the pan with the red wine and scratch all the caking well. Reduce slightly and then add the fond. Bring to a boil and then keep warm on induction setting 2.

Cannelini cream
- Rinse the beans with cold water in a colander and drain well
- Coarsely chop the garlic, chili pepper and parsley.
- Put the beans, garlic, chili pepper and parsley in the food processor. Add the zest and juice of the lemon and some salt and pepper.
- Turn the mixture to a smooth puree pour in the oil while turning in a stream.
- Taste and season with salt, pepper and lemon juice.
- Remove the leaves from the mint sprigs, lay them on top of each other and roll up. Cut them into thin strips (chiffonade)

Fennel
- Preheat the combi steam oven to 200℃, 30% steam.
- Remove the brown underside and stems at the top of the fennel.
- Cut the fennel into 8 wedges. Crush the garlic and put it in a bowl with the fennel, oil and salt and pepper. Mix well.
- Cover an oven tray with baking paper and place the fennel pieces on it.
- Roast them in the oven for 10 minutes until cooked and golden brown.

Finishing and serving
- Heat the sauce to boiling point and stir in a knob of butter. Keep the sauce from boiling.
- On each (preheated) plate, spread a line of bean cream and top with two pieces of fennel.
- Tranche the meat and divide among the plates. Spoon the sauce over and around it.

For more tasty recipes, check out the Gaggenau cookbook

View Gaggenau projects here

Back to blog