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Today, we’re cooking with beer with master chef Pierre Burtonboy. He’s making British lamb fillet with a spring vegetable stew and Kasteel Cuvée.
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Preparation time:
30 mins
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Ingredients
to serve 4
Ingredients
- 2 British lamb fillets
- 1.5 dl Kasteel Cuvée
- 2 dl lamb stock
- 8 baby turnips
- 8 carrot tops
- 8 cherry tomatoes
- 8 green asparagus
- 8 small waxy potatoes
- Butter
- Salt
- Pepper
- Sugar
Video
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Instructions
1. 8 baby turnips, 8 carrot tops, 8 cherry tomatoes, 8 green asparagus, 8 small waxy potatoes
Peel the turnips, carrot tops, green asparagus and potatoes. Cook the vegetables and potatoes in salted water. Leave the vegetables to cool on a plate.
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2. 2 British lamb fillets, salt, pepper, butter
Season the lamb fillets with salt and pepper. Heat a knob of butter in a pan and then fry the lamb fillets for 3 to 5 minutes on each side.
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3. Take the lamb fillets out of the pan and put them in the oven at 60°C to keep them warm.
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4. Cooked vegetables, sugar, 1.5 dl Kasteel Cuvée, 2 dl lamb stock
Use the pan you fried the lamb fillets in to prepare the stew . Put the vegetables in the pan, sprinkle with a pinch of sugar and pour over the beer and the lamb stock.
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5. Butter
Let it reduce and then add a small knob of butter at the end.
6. Take the lamb fillets out of the oven and cut into slices. Serve together with the vegetables on a warm plate.
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7. TIP: add a pinch of curry powder to the sauce for a more exotic result.
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