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Today I want to present a new recipe that I bought at a grocery store called "BILDER & DE CLERCQ". I really like the concept of the store that is located just around the corner of our flat in Amsterdam. It provides recipes and all the ingredients in exactly the right quantities needed to prepare a dish. Forget about buying too much and throw away food. Every dish is presented on it's own table. 14 different dishes are always available and each week three new ones are introduced.
(Source: BILDER & DE CLERCQ)
Beside the dishes the store also offers wine, fresh bread and a selection of other products. You can also go there just to have a cup of coffee. Visit the store www.bilderdeclercq.nl and take a look at the products they offer.
(Source: BILDER & DE CLERCQ)
I was really excited to try out one of the recipes. So yesterday I went to the store and bought a dish. I selected "Venison fillet with brussel sprouts and jerusalem artichoke" especially because I never had jerusalem artichoke. The following images show what I bought and how the products are wrapped.
For 2 people you need
PREP: 5 min
COOK: 30 min
LEVEL: easy
Venisson fillet / 2 x 250 g
Brussel sprouts / 300 g
Jerusalem artichoke / 350 g
Thyme / 2 sprigs
Garlic / 2 cloves
Butter / 2 tablespoons
Olive oil / 5 tablespoons
Port wine / 100 ml
Sea salt / 1 teaspoon
Pepper
Preparation
1. Heat up the oven at 180°C. Wash the vegetables and cut the Jerusalem artichoke in half. Take an ovenproof dish and add the sprouts, artichoke, mashed garlic, thyme sprigs and 4 tablespoons of olive oil. Spice with pepper and sea salt and mix all together well. Place the dish in the oven for 30 min.
2. Take the meat out of the fridge and put it aside on a plate so it can adapt to room temperature. Start to brown the fillets steaks 10 min before the vegetables are ready.
3. Add 1 tablespoon olive oil and 1 tablespoon butter to a big pan. Heat it up and fry the fillets at high temperature for 2 to 3 min from each side. Remove the steak from the pan and wrap them in aluminum foil and put them aside.
4. Deglaze the pan with port wine and add the rest of the butter. Let it boil down till the sauce is reduced and thick. Spice up with salt and pepper.
5. Serve on preheated plates and enjoy together with red wine.
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