Grilled beef


Serves 4 ingredients:
500 gm Danish beef fillet
100 gm whole dry organic camomile leaves
sprig of rosemary
sprig of thyme
300 gm fresh porcini mushrooms
fresh camomile leaves
salt to taste
dash of olive oil

For the ashes:
100gm potato peelings
100gm carrot peel
15 gm rosemary
5gm thyme
10gm sage
100gm onion

Divide the beef into 130/140 size portions
Place the dry camomile leaves in 150 ml of boiling water. Allow to cool and strain to obtain a dense strong smelling camomile liquid Marinate the beef in the camomile extract for about an hour. Place all vegetable ash ingredients on a grease paper covered oven tray. Heat oven to 220° and cook for 30 mins. Leave to cool at room temperature and then beat to a fine powder in a blender. Wash and dice the porcini mushrooms. Gently heat in a pan with the salt, oil rosemary and thyme. Remove excess camomile extract liquid from beef and cook on a griddle (best rare). Carefully place porcini mushrooms and the beef, lightly covered with the vegetable ash, on a
serving dish and garnish with the fresh camomile leaves.

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