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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


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

1 fennel tuber
1 clove of garlic
3 tbsp vegetable oil

- spoons
- hand blender with mixing cup
- large bowls


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)

- 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

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