Sirloin fillet with French fries and salad
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, pizza stone
Ingredients
• 1 heifer fillet
• Salt pepper
• smoked bacon
• Mixed salad
• 1 small onion
• 1-2 avocados
• Vinegar oil
• approx. 150 g walnuts
• approx. 150 g cranberries
• 1 orange
• French Fries from Frittenlove
Suitable equipment is available in the FIRE&FOOD Shop!
preparation
➊ Pat the fillets dry and cut them into tournedos of equal size. Wrap two slices of smoked bacon around each fillet and secure with a toothpick. Prepare the grill for direct grilling. Grill the tournedos on both sides for around 3 minutes and then leave to cook indirectly until the temperature reaches 52°C.
➋ Prepare the grill for indirect cooking and grill/bake the French fries on the pizza stone (or on the deflector plate) for about 10 minutes at 200 °C, turning several times.
➌ Spring salad: Clean the lettuce and spin it dry. Finely dice the onions. Mix the vinegar, sugar, mirin and tomato paste with a little orange juice and the onion, season with pepper. Finally, add a good amount of olive oil and whisk.
➍ Arrange the salad on the plate, place the sliced avocados on top, drizzle with spring vinaigrette, sprinkle with walnuts and cranberries and finally add fresh orange zest. Serve with the tournedos and grilled French fries.
Recipe by Phil Drewes
Phil was born with a passion for BBQ, as his father was a trained chef. Phil was able to demonstrate his talent for grilling for many years as an employee at FIRE&FOOD. Today, the trained designer, tattoo artist and jack-of-all-trades is also successful with his hand-crafted leather goods. It's worth a look: www.falconsoehne.de
Recipe from FIRE&FOOD 02/2019
