Simple meat dishes

Beef fillet with leeks

For 4 people:

• 700 g roast beef
• pepper from the grinder
• sea-salt
• 3 cloves of garlic
• 3 tbsp olive oil
• 2 sticks of leeks
• 1 lime
• 1 EL Soy Sauce
• 1 tsp honey
• 2 TL Dijonsenf

1. Preheat the oven to 140 degrees (120 degrees for a fan oven). Trim the fat and tendons from the roast beef. Season meat with pepper and salt. Slice the garlic. Heat 1 tbsp olive oil in a pan and sauté the garlic until crispy. Fry the meat for about 2 minutes on each side. Place on a thick layer of aluminum foil and sprinkle with garlic. Cook in the oven on the middle shelf for about 40 minutes.
2. Clean and wash the leek and cut into long strips. Heat 1 tbsp olive oil in the pan and sauté the leeks for about 10 minutes. Spice up.
3. Squeeze lime. Whisk together the juice, 1 tablespoon olive oil, soy sauce, honey, and Dijon mustard. Season with pepper and sea salt. Place the leeks on a plate. Slice the roast beef and place on top. Drizzle with vinaigrette and serve. This goes well with baguette.

Per Person 360 kcal – Fat: 18 g – approx. 50 minutes

For 4 people:

• 100 g arugula
• 100 g Swiss chard
• 50 g watercress
• 1 lemon
• 3 tbsp olive oil
• 2 EL heller Balsamico
• pepper from the grinder
• salt
• 50 g walnut kernels
• 50 g dried figs
• 150 g soft goat cheese
• 1 TL Senf
• 4 Rindermedaillons à 150 g

1. Preheat the oven to 200 degrees (180 degrees for a fan oven). Wash, trim and dry the rocket, chard and watercress. Cut the chard into strips. Squeeze lemon. Whisk together 2 tablespoons of olive oil, balsamic vinegar and lemon juice. Spice up.
2. Dice walnuts and figs. Crush goat cheese. Mix with mustard, nuts and figs. Rinse meat, pat dry. Heat 1 tbsp oil in a pan. Fry the medallions for about 2 minutes on each side. Season with pepper and salt.
3. Spread cheese cream on the meat. Place medallions in an ovenproof dish and bake for approx. 5 minutes. Mix dressing with salad. Divide among plates and serve with the medallions.

Per Person 500 kcal – Fat: 30 g – approx. 30 minutes

For 4 people:

• 600 g lamb salmon
• 3 EL Soy Sauce
• 3 THE Quittengelee
• 3 tbsp olive oil
• 2 Mangos
• 2 shallots
• 500 g beetroot (pre-cooked)
• 1 small chili pepper
• 2 EL heller Balsamico
• 1 TL Senf
• 1 tsp honey
• 3 sprigs of coriander

1. Preheat the oven to 180 degrees (not suitable for convection ovens). Soak wooden sticks in water. Rinse the lamb, pat dry and cut into 4 cm pieces. Thread the meat onto the skewers.
2. Whisk together the soy sauce and quince jelly. Heat 2 tablespoons of oil in a pan and fry the skewers for about 3 minutes. Drizzle with marinade. Cover a baking tray with aluminum foil and cook the skewers in the oven for about 25 minutes.
3. Peel the mangoes and cut them off the stone. Peel and finely chop the shallots. Cut the beetroot into thin slices. Arrange the mango, shallots and beetroot on a platter. Deseed and finely chop the chili. Whisk in remaining oil, balsamic vinegar, mustard and honey. Drizzle over the carpaccio. Arrange the warm lamb skewers on top. Sprinkle everything with coriander and serve.

Per Person 410 kcal – Fat: 18 g – approx. 45 minutes

For 8 people:

• 1 Lammkeule (approx. 2–3 kg)
• pepper from the grinder
• salt
• 3 THE Öl
• 3 bay leaves
• 150 ml vegetable stock
• 1 kg small potatoes
• 3 parsley roots
• 600 grams of carrots
• 4 apples
• 150 ml white wine

1. Rinse the leg of lamb, pat dry, trim off the fat. Rub with pepper and salt. Preheat the oven to 180 degrees (160 degrees for a fan oven). Heat the oil in a roasting pan and fry the leg on all sides for about 10 minutes. Add bay leaves. Roast on the middle rack in the oven for about 1 1/2 hours. Baste frequently with vegetable stock.
2. Wash potatoes thoroughly. Peel the potatoes, parsley roots and carrots, if necessary cut into long strips. Wash and halve the apples. Add the vegetables and apples to the meat about 45 minutes before the end of the cooking time. Pour in the white wine.
3. Let the lamb shank rest for about 5 minutes after cooking. Remove from the roaster and cut into slices. Serve with the vegetables.

Per person 600 kcal – fat: 30 g – approx. 1 3/4 hours

For 4 people:

• 800 g loin of pork (or 4 chops)
• 1 TL Fenchelsamen
• 1 tbsp honey
• 3 tbsp olive oil
• 2 shallots
• pepper from the grinder
• salt
• 250 g herb mushrooms
• 100 g shiitake mushrooms
• 100 grams of pink mushrooms
• 1 clove of garlic
• 3 sprigs of rosemary
• 1 EL Butter
• Ground cinnamon

1. Preheat the oven to 180 degrees (160 degrees for a fan oven). Rinse meat, pat dry. Mix the fennel seeds with honey and 1 tbsp oil. Peel the shallots, cut into small pieces. Heat 2 tbsp oil in a pan. Sauté shallots. Add salt and pepper to the loin and sear on all sides for 3 minutes. Place in an ovenproof dish and brush with the marinade. Cook in the oven for about 15 minutes.
2. Clean and chop the mushrooms. Peel and finely chop the garlic. Wash rosemary sprigs. Heat the butter in a pan and briefly sauté the garlic in it. Add mushrooms and rosemary and sauté for about 5 minutes. Season with a pinch of cinnamon, salt and pepper. Cut the loin into pieces and serve with the mushrooms. Serve with fresh ciabatta.

Per Person 460 kcal – Fat: 24 g – approx. 40 minutes

For 4 people:

• 1 small piece of ginger
• 250 g TK-Sauerkirschen
• 50 grams of brown sugar
• 100 ml balsamic vinegar
• 50 g Glasnudeln
• 1 spring onion
• 1 bunch coriander
• 200 g minced pork
• 40 grams of bamboo shoots
• 2 EL Butter
• 1 packet of strudel pastry (alternatively puff pastry)
• pepper from the grinder
• salt

1. Peel and dice ginger. Boil the cherries with ginger, sugar and balsamic vinegar. Let cook for about 30 minutes. Coarsely puree with the hand blender.
2. Preheat the oven to 200 degrees (180 degrees for a fan oven). Pour boiling water over the glass noodles and let them swell for about 4 minutes. Wash and finely chop the scallions and coriander. Mix with minced meat, noodles and sprouts and season generously.
3. Heat butter in a saucepan. Brush the strudel sheets with melted butter (omit the butter for puff pastry). Roll out the dough thinly, divide into 12 pieces. Put some filling on each. Roll up the packet and press the ends firmly. Brush the strudel parcels with the remaining butter. Bake in the oven for about 25 minutes. Serve with the cherry sauce.

For strudel dough: 460 kcal per person – fat: 20 g – approx. 1 hour

For puff pastry: 520 kcal per person – fat: 30 g – approx. 1 hour