With egg filled meatloaf and risotto

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With this recipe you will learn how to make a tasty, classic meat loaf. Serve with risotto for a modern twist.


Fort he meatloaf: 800g mixed minced meat, 1 egg, 3 tbsp breadcrumbs, 12 sun-dried tomatoes, 1 lemon (zest),  1 clove of garlic, 4 eggs, 50g rocket salad,  olive oil,  Pepper,  salt

For the risotto: 200g risotto, 1 shallot, 120 ml dry white wine, 500 ml vegetable stock, 2 tbsp pesto, 100g peas


Boil the eggs hard in boiling water.

Make the meatloaf:

Chop the onion finely. Remove the stones from the olives. Cut the olives and tomatoes into pieces.

Mix the minced meat with the egg, pieces of olive and tomato, breadcrumbs, onion, crushed garlic and lemon zest. Season with pepper and salt. You can flavour with 1 tablespoon of mustard.

Form a meat loaf and put the peeled hard-boiled eggs in the middle.

Place the meatloaf in an oven dish and cook for 1 hour in a preheated oven at 180° C.

Make the green risotto

Chop the shallot finely and fry until translucent in olive oil.

Add the risotto rice and stir-fry for 2 minutes. Deglaze with the white wine and allow the alcohol to evaporate. Now pour in the stock, put the lid on the pan and let it cook for about 20 minutes.

Add the pesto and peas and heat up a little more.

Finishing touch

Serve the meatloaf with the green pesto and rocket salad.

Trio of Falafel

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Falafel is usually a ball or meatball-shaped flatbread made from ground chickpeas, broad beans or both. A traditional Middle Eastern dish, it is usually served in a pita that acts as a pocket or wrapped in a flat bread called tabun; ‘falafel’ is also often used to refer to a wrapped sandwich prepared in this way. In Israel, falafel balls are served with hummus and vegetables, e.g. in a pita, but are also often made into sandwiches and served with salads, pickled vegetables, hot sauce and tahini-based sauces. Falafel meatballs are served on their own as a snack or as part of a mezze platter (with feta cheese, olives, cooked rice wrapped in grape leaves, tarama (choice of starter).
Falafel is very popular in the Middle East, where it is street food. In Egypt it is usually made from lava beans and is known as ta’amiya, and in Levantine Arabic cuisine it is made from chickpeas. It is popular to the vegetarians worldwide.
The origin
It is generally believed that falafel was first made in Egypt, where it is still known as (ta’amiya). However, it is also considered one of the national foods in Israel, because of religious fasting. During the fasting period, Egyptian Copts used to substitute meat dishes with broad beans, and it still plays an important role in a vegetarian diet.
Ingredients and preparation
The main ingredient is usually chickpeas, but yellow peas, soya beans, broad beans or a mixture of these are sometimes used. Chickpeas are not cooked but soaked for a long time. They are minced with onions and garlic, made into balls and fried in a frying pan with plenty of oil. Serve with vegetables, usually in a pita. Roman cumin and coriander are popular seasonings.

Falafel trio

Ingredients: 1 packet of falafel preparation 340 g, 50 g Zaatar, 80 g diced emmental cheese, 50 g black sesame seeds
For the beetroot hummus: 300 g canned chickpeas, 1 cooked beetroot, 2 tablespoons of sesame cream (Tahine), juice of 1 lemon, 2 cloves garlic, grated, 2 pinches of cumin, a drizzle of olive oil

  1. Preparing the beetroot hummus
    Dice the cooked beetroot. Form into balls about 3 cm in diameter.
    Divide the balls into 3 parts.
    Roll the first part of the falafel balls in the black sesame seeds.
    Roll the second part of the falafel balls in the Zaatar.
    Place one diced emmental cheese in each of the remaining falafel balls.
    Soak the chickpeas. Drain the chickpeas and pour into the bowl of a blender. Add the diced beetroot, garlic, sesame cream (tahini) and lemon juice.
    Blend until smooth. If you find that the chickpea puree is a little thick, you can add a little water to make it more elastic.
    Before serving, drizzle the beetroot hummus with olive oil and sprinkle with cumin.

  2. Preparing the falafels
    Preheat the oven to 200°C.
    Put the Jean Martin falafel mix in a bowl and knead the dough by hand. Then roll the falafel balls once more so that the cheese is not visible. Place the dumplings on a baking tray lined with baking paper. Place in the oven and bake the falafel for 15 minutes. Serve the falafel with the beetroot hummus.

Eggflower soup or the Italian Zuppa Stracciatella

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Stracciatella in Italian, a diminutive, derived from the verb stracciare (“to shred”), meaning “a little shred”, there are two different food related stuffs exist in Italy: the Stracciatella alla romana, which is a soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy especially at Christmas time. And the other one which is more well known is the ice cream, the Stracciatella soup inspired the gelato (Italian ice-cream) flavour of the same name which was created in 1962 by a restaurateur in the northern town of Bergamo, who claimed he had grown tired of stirring eggs into broth to satisfy customers from Rome.

The zanzarelli is a similar soup, was described by Martino da Como in his 15th century manual, The Art of Cooking. Other variants exist.

Traditionally stracciatella alla romana used to be served at the start of Easter lunches. Stracciatella alla romana is traditionally prepared by beating eggs and mixing in grated parmesan, cheese. salt and pepper, numeg, lemon zest and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds (“stracciatelle“) of cooked egg in the soup. The resulting soup can be served in bowls containing a few thin slices of toasted bread, with additional parmesan grated on top. Food historians said that the stracciatella alla romana used also to be scented with marjoram. Other traditional Italian and Italian-American recipes suggest garnishing with chopped parsley or spinach as a main ingredient.

The traditional preparation of stracciatella is also rather similar to that of sciusceddu, a rich festive soup from Messina in Sicily. that may be a cousin of the Roman dish.

The Zuppa pavese is consisting of broth into which slices of stale bread and poached eggs are placed.

Ginestrata is also a kind of egg-based soup in the Italian cuisine that originated in Tuscany. That can be described as a thin, lightly spiced egg-based soup. Egg yolk, chicken stock, Marsala wine or white wine, butter, nutmeg and sugar are primary ingredients. Additional ingredients may include different types of wine, such as Madeira wine and cinnamon. It may also be served as an antipasto dish, the first course of a formal Italian meal. Ginestrata may be strained using a sieve. It may be prepared using a double boiler for cooking, and the nutmeg and sugar may be served atop it as a garnish. It may also be cooked in an earthenware  pot. It is a thin soup that only slightly thickens when the cooking process is complete.

The soup dates to the Middle Ages in Tuscany, Italy, when it was prepared by the families of married people the day after their wedding, to “revive the flagging spirits of the bride and groom

The Egg drop soup is a Chinese egg soup of wispy beaten beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.

These kinds of egg drop soups have a thinner consistency than most common Western variants. Depending on the region, they may be garnished with ingredients such as tofu, scallion corn.

Egg-based soups in the European cuisine

In France, tourin, a garlic soup, is made with egg whites which are drizzled into the soup in a similar way to how traditional egg drop soup is made.

In Spain, the similar and traditional sopa de ajo (“garlic soup”) uses egg whites to thicken the broth in a similar way.

In Austria and in Hungary the egg drop soup (Eierflockensuppe or Eierflöckchensuppe  is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings Spices can be added to the egg-flour mixture according to taste.

There is a similar recipe in Polish cuisine (kluski lane, lit. ‘poured noodles’), with the egg-flour mixture either poured directly into soup, or into boiling water, then strained and added to a soup or sauce. For children, often simmering milk (optionally with sugar) is used in place of soup.

In Russia, semolina is usually boiled in the chicken stock before the eggs are whisked in for a more substantial result, and flavored with chopped scallion and black pepper Simple egg dough dumplings similar to lazy varenik or the Ukrainian halusky are a frequent addition in the southern regions.

In Cyprus and Greece the egg is beaten and then slowly stirred in the soup so it does not curdle. Lemon and rice are the additional ingredients besides the chicken stock to make avgolemono, originally a dish from Jewish cuisine.

Zuppa Stracciatella

The idea of this soup isn’t uniquely Italian. It is really no more than another version of the Hungarian egg drop soup with an Italian twist. For the one, the eggs are mixed with Parmesan cheese to thicken the pasta of cooked egg in the soup. Put a few slices of artisan salume and a mix of marinated olives on the side and you have one fabulous winter meal.

Ingredients: 6 cups good quality chicken broth or stock
2 large eggs, beaten
1 tsp grated Parmesan
fresh Italian parsley and basil
1 cup baby spinach, cut in thin strips

Methods: In a large saucepan, bring the stock to a boil. Meanwhile, mix the cheese, parsley and basil with the beaten eggs. Stirring quickly in a clockwise motion, gradually drizzle the egg mixture into the hot stock, creating thready strips. Season the soup with salt and pepper.
For my variation, I added in a cup of  some lovely prosciutto tortellini and cooked it until the pasta was al dente and hot throughout.
Toss the spinach in just before serving so it doesn’t lose its fresh green color.

Chinese eggdrop soup


4 cups salt reduced chicken stock

2 large tomatoes, chopped

2 tsp reduced salt soy sauce

1 tsp caster sugar

white pepper, to taste

1 tsp sesame oil

2 eggs, lightly beaten

2 green onions, sliced diagonally

2 tbs torn coriander leaves


Combine the stock, tomatoes, soy sauce and sugar in a large saucepan. Bring to the boil reduce the heat slightly and simmer for 2 minutes. Season with a little white pepper and the sesame oil. Add the eggs in a thin stream, while stirring the soup in a clockwise direction, to form thin stream of egg. Let stand for 1 minute, then serve in deep bowls, topped with green onions and coriander.

Tataki with red beetroot mousse

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What is Tataki

I lived in Sapporo for half a year, and it was there that I first ate tataki, which roughly meant dipping meat or fish in boiling water and saying out loud, “shabu shabu”, and the meat or fish was ready to be eaten dipped in soy sauce or other spicy sauce! Thus the tataki or tosa-mi is a method! Actually two methods of preparing fish or meat (In Japanese tataki means “pounded” or “hit into pieces”)

In the first “tataki” method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served with soy sauce and garnishes like a sashimi!

The method originated in Tosa province, now part of Kochi prefecture, where it was applied to bonito (katsuo-no-tataki). Lore has it that it was developed by Sakamoto Ryoma, a 19th century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.

Uncooked food

In the second “tataki” method, it is the food that is “hit into pieces”. Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption

Tataki with beetroot mousse

200g steaks
1 red beetroot, precooked
2 tbsp beetroot shoots
2 tbsp yogurt
1 tbsp za’atar
2 tbsp olive oil

Take the meat out of the fridge.

Mix the beetroot with the yoghurt and the za’atar, (or cumin, carraway seeds) season to taste with salt and pepper.

Season the meat with salt and pepper and fry briefly on both sides in the pan.

Let the meat rest under aluminium foil.

Cut the meat into fine strips.

Spoon some beetroot cream on the plates and place the strips of beef on top. Finish off with some beetroot shoots.

The Vesuviella a Christmas dessert from Neaples

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The Vesuviella, together with the Konosfoglia, is an innovative cake proposed to celebrate the Kingdom of the Two Sicilies. There is no historical or traditional anecdotes to tell about it, but just simply to say that it is a cake created and offered in the “Cuori di Sfogliatella” pastry shop in Corso Novara in Naples.

A few years ago, the entrepreneur-owner of the business, Antonio Ferreri, together with the president of the Movimento Neoborbonico, Gennaro De Crescenzo, and the president of the Fondazione Il Giglio, Marina Carrese, organised the presentation of these new desserts, which are nothing more than new types of sfogliatelle.

A novelty appreciated by the Neapolitans

Neapolitans are very loyal to tradition and don’t like to see their classic recipes distorted. However, the inventiveness of this Sfogliatella numero 2 has been widely appreciated. Together with the Gelato Konosfoglia, the novelty immediately struck a chord, also because it is not a substitute for the classic dessert, but an additional variant.

The dessert was created in any case in a popular pastry shop in Naples that gives value to the confectionery translations not only from Campania but also from Sicily.

The desserts dedicated to the Two Sicilies have been created taking into account the main values of Campanian and Sicilian confectionery. These desserts are exclusive to the Cuori di Sfogliatella pastry shop.

Konosfoglia versus Vesuviella

Before talking about Vesuvielle, let’s also say what Konosfoglia is, born together and sold hand in hand. The latter is the innovative ice cream was created at Cuori di Sfogliatella. The new cone is put in place of the classic curly sfogliatella wrapper, inside of which is the ice cream. This cone is basket-shaped and replaces the bucket.

These wrappers are filled according to what the bakery has available. The basic ingredient is ice cream made from pasteurised ricotta, cream, whole milk and natural cinnamon flavouring. To round off the treat, fruit sauces or natural extracts are added.

The inventiveness of the confectioner then poets the Konosfoglia to present itself with tasty decorations made of elements such as strawberries, chocolate chips, etc..

It should be remembered that this wrapper, together with the ice cream and sauces, are produced in the laboratory in an artisanal way. This is a concept that has gone straight to the heart of the consumer and is encapsulated in a single sheet of pastry, for so much flavour.

A dedication to the Kingdom of the Two Sicilies

This very special dessert, named Vesuviella because of its volcanic shape and in honour of the ‘King of Naples’ (i.e. Vesuvius), is a dedication to the Kingdom of the Two Sicilies. This is why there is also an offshoot of Sicilian tradition, i.e. sheep’s ricotta, typical of cannolo and cassata with cow’s ricotta used to make sfogliatella. It is no coincidence that the sauce is made as a tribute to Sicily, using another typical regional product, namely natural pistachio paste from Bronte.

he Vesuviella, emblem of the Bourbon world, is in fact presented in two unique versions, namely Orange Vesuviella and Pistachio Vesuviella. As for the ricotta cheese, 50% sheep’s milk ricotta and 50% cow’s milk ricotta are used for the mixture.

Mix of novelties and traditions

As for the Vesuvielle, it has very characteristic proportions as well as particular and at the same time simple ingredients. These include less semolina and more ricotta than in the classic recipe.

A new cake was created for the Kingdom of the two Sicilies, not the sfogliatella, because a new cake was needed to represent both Sicily and Campania. And the volcanic shape is in honour of the fact that the two regions are home to Mount Etna and Mount Vesuvius respectively.

Vesuviella borbonica and Konosfoglia borbonico, it should be noted, belong to the CompraSud project of the Neoborbon Movement and the Fondazione Il Giglio.

Medlar cake with Pavlova’s top

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What is a medlar?”-asks those who have never encountered this interesting fruit.

Well, medlar is an ancient fruit variety that has been known and grown since Roman times, but it actually
lived in its heyday in the Middle Ages, its special curiosity is that it ripens
in winter and is delicious when it has already been snotted! Maybe that’s why
they had their medieval name “open ass” or “snotted ass” (I
said it would be an interesting fruit!), and in France it was called dog bottom or
“cul de chien” which is not an appetizing name.

Not only the name of the medlar is interesting, but also that in order to eat them, it is necessary to
“ripen”. Which pretty much means that they need to be softened first,
more accurately rotted. It is probably understandable why famous people such as
Shakespeare and G. Chaucer found this fruit so impressive? 

I think it’s because the very idea that the fruit rottens before it reaches its heyday has proved
fascinating to them. In Geoffrey Chaucer’s case, wilted fruit was figuratively
a symbol of prostitution or an epithet for people who were worn out at young age due
to alcohol and depravity.

Shakespeare also remembers it in several of his dramas, such as Timon of Athens, who lamented
about old age and felt so wilted as a medlar. Then in As You Like
It, but also in the Romeo and Juliet, the couples confess love under a
medlar tree. In
Spanish literature Cervantes: Don Quixoté also nibbles acorns and medlars with his servant Sancho Pansa.

 Medlar cake Cooking time: 35 minutes


– 400g medlar ripe

– 1/2 cup water

– 5 tablespoons caster sugar or refined sugar, plus 1/2 cup caster sugar or
superfine sugar

– 1 teaspoon vanilla extract or vanilla paste

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon nutmeg

– 1/2 small lemon zest

-2 eggs, separated into protein and yolks

– 1-2 sheets of muffin dough

– 1 teaspoon vanilla paste extra

– maple syrup or honey for serving (optional)

– sprinkle with a pinch of salt 

There is one way to store medlar is to put them in a brown paper bag for 1-2
weeks. Caution, because some berries soften faster than others, so after 6 days
check that they have not become soft and pasty, then remove the ripe ones from
the bag and put them in the fridge. After that, check the naspole-medlar daily to make
sure they are not ripe. Store the steamed snacks in the fridge until they are
all ready. During the winter, leave them outside in a box to turn brown.

Step 1 – Peel and seed the medlar. In the middle there are seeds the size
of cherry seeds. Discard medlars that have hardened or been stained. When
you’re ready, it’s best to pass through a densely woven filter. I would add
that, by the way, this was the most time-consuming, pee-stamp work during the
baking season.

Put the medlar in a pot, pour in the water, flavor with 5 tablespoons of
sugar, spices and lemon zest, then cook over a medium heat for 8-10 minutes.
Add the egg yolks and cook for a few minutes at low temperatures. Cool.

Step 2 – Until the filling cools, bake the dough out of frozen muffin dough
(but it can also be made without pasta, served only with meringue and served in
cups on the naspola cream). Preheat the oven to 220C/440F. Knead the dough and
divide into four equal portions. When baking a cake comes a “small twist”,
because you need to put weight on them (raw rice or dried beans also work). Bake
for 15 minutes. After 15 minutes have passed, remove the baking weights. Spoon
the naspola-medlar filling into the half-baked pastas and bake for a further 15

Step 3 – Remove the cakes from the oven and set
the temperature to 250C /482F. Whisk the egg whites in a clean bowl with a
whisk until stiff. Gradually add the 1/2 cup sugar, then the vanilla, and
beat until the meringue is shiny and firm. Spoon the beaten foam on top of the
cakes. Bake for 5 more minutes. Serve with honey or maple syrup or poured with a
little-densed orange juice.

Oven baked pancakes with Bouquet des Moines cheese and vegetables

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For the pancakes: 2 eggs, 150 ml milk, 100 g flour, 3 tbsp butter, salt, 100 ml water, butter for frying

For the filling: 4 tbsp butter, 400 g Bouquet des Moines, white cheese, 225 g slices of finely chopped bacon, 4 eggs, 4 Jerusalem artichocke, 1/4 celeriac, 1/4 pumpkin, a few sprigs of thyme, 2 tbsp olive oil, salt and pepper

Make the pancake

Mix the eggs with the milk and flour. Add the melted butter, water and little salt and stir until a firm batter.

Bake the pancakes in a hot pan with butter. Turn them over after about 30 seconds and bake for another 10 seconds.

Collect them on a large plate. With this batter you make about 10 pancakes.

Make the filling

Peel and cut the celeriac and pumpkin into small cubes. Wash the Jerusalem artichoke thoroughly and cut into thin slices.

Line a baking sheet with parchment paper, place the cubes and slices of vegetables on the baking sheet and sprinkle them with salt & pepper and a little olive oil. Place under the grill of the oven and cook for about 8 minutes.

Take the grilled vegetables out of the oven.

Let the oven heat to 180°C – hot air.

Place the pancakes on a baking sheet and spread them with a little melted butter.

In the middle of each pancake, place about 40 g of the cheese. On top you put a slice of bacon and 1 spoonful of the grilled vegetables. Add some more cheese and fold the sides of the pancake to the middle but keep an opening in the middle.

Brush some extra butter on the sides of the pancake and break an egg into the opening of the pancake each time.

Place carefully in the oven and bake for about 10 to 12 minutes until the cheese has melted and the egg white is sufficiently cooked.

Take out of the oven and zip the thyme leaves over the whole. Serve immediately.

Vegan lentil dish with curry

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Ingredients: 1 onion, 1 clove garlic, fresh ginger, 2 carrots, 1 tsp oil, 0.5 tsp curry paste, 300 gr beluga lentils, 1 tinned tomato, 1 tinned coconut milk, 1 big sweet potato, 250 gr spinach, 15 gr coriander, 1 limette, salt, 500 ml vegetable soup

Directions: Peel and dice the onion, garlic and ginger. Peel the carrots and cut into slices. Heat the oil in a saucepan. Fry onion, garlic, ginger and carrots for 1-2 minutes. Add curry paste, sauté briefly, add lentils.

Deglaze with tomatoes, coconut milk and about 200 ml vegetable broth, boil and simmer for about 30 minutes. Stir from time to time, gradually pour in the remaining broth.

Peel the sweet potato, dice and add to the broth. Cook it about 10 minutes. Add the spinach about 10 minutes before the end of the cooking time.

Wash coriander, pat dry, pluck off leaves and chop coarsely. Squeeze the lime. Season the curry soup with salt and lime juice, serve dish with chopped coriander and roasted pumpkin’s seeds.

Parsnip panna cotta

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Be creative and make panna cotta from parsnip. Finish with mushrooms and Gandaham for a delicious surprising dessert for the holidays.

Ingredient: 2 parsnips, 400 ml cream (min. 30% fat), 1 teaspoon Provençaalse herbs, peppper and salt

For finishing: 2 slices Gandaham, some forest mushrooms, 2 tsp olive oil, salt and pepper


Peel the parsnips and cook them in the cream over a low heat.

With a blender make it smoothly and season with salt, pepper and Provencal herbs.

Pour the mixture into several glasses and let it set in the refrigerator for at least 2 hours.

For finishing

Bake the ham crispy by placing it in the microwave for 60 seconds on a plate between 2 sheets of paper towels.

Finish the panna cotta with the crispy ham.

For the veggie version

Fry the forest mushrooms briefly in the pan with some olive oil and season with salt and pepper.

Finish the panna cotta with the fried forest mushrooms.

Tataki with red beetroot

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The festive season is coming soon, so that here it is a super recipe

By frying the meat briefly, it remains nice and soft and tender. The dish is served with a beetroot cream making for a delicious, festive appetizer.

Ingredients: 200 g steak, 1 pre-cooked beetroot, 2 tbsp beetroot shoots, 2 tbsp yoghurt

1 tbsp za’atar, 2 tbsp olive oil, salt and pepper

Za’atar is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. As a family of related Middle Eastern herbs, it contains plants from the oregano, basil thyme, and savory plants. The name za’atar alone most properly applies to Origanum syriacum, considered in biblical scholarship to be the hyssop of the Hebrew Bible. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East.


Remove the meat from the refrigerator.

Mix the beetroot with the yogurt and the za’atar, season to taste with salt and pepper.

Season the meat with salt and pepper and fryin a bit of olive oil briefly in the pan on both sides.

Afterwards, let the meat rest briefly under aluminum foil.

Cut the meat into fine strips. Spoon some beetroot cream on the plates and place the strips of beef on top. Finish with some dashes of beetroot.