Beef Fillet with Salad Pea Risotto and Vanilla Carrots

Ingredients – Beef Fillet

• 2 beef fillets (approx. 180–200 g each)
• 1–2 tbsp olive oil
• 1–2 tsp butter
• 2 sprigs of rosemary
• 1–2 cloves of garlic (unpeeled, lightly pressed)
• Salt and pepper to taste

Method – Beef Fillet

1. Remove the beef tenderloin from the refrigerator at least 30 minutes before frying.
2. Pat dry with a paper towel to remove excess moisture.
3. Heat a large skillet (cast iron or stainless steel) over medium-high heat, then add olive oil.
4. Place the beef in the pan and fry for 2–3 minutes without moving, until a crust forms. Turn and fry the other side for 2–3 minutes.
5. Add butter, rosemary and garlic. Spoon melted butter repeatedly over the fillet to flavor it.

Ingredients – Salad Pea Risotto

• 150 g risotto rice
• 1 small shallot or onion, finely chopped
• 1 garlic clove, finely chopped
• 100 ml white wine
• 600–700 ml vegetable broth
• 1 tbsp olive oil or butter
• 1 tbsp butter
• 40 g freshly grated Parmesan or Pecorino
• Salt, pepper, lemon juice
• 100 g Koppert Cress Salad Pea
• 1 tsp lemon zest

Method – Salad Pea Risotto

1. Heat the vegetable broth in a saucepan and keep hot.
2. Sauté shallots (and garlic, if using) in olive oil or butter until translucent.
3. Add risotto rice, stir and roast for 1–2 minutes until slightly transparent.
4. Add white wine, stir until almost fully absorbed.
5. Gradually add hot broth, stirring regularly. Repeat until the rice is al dente and creamy (approx. 18–20 minutes).
6. Fold in Salad Pea when nearly done, let sit 2–3 minutes.
7. Remove from heat, stir in butter, Parmesan, lemon zest and lemon juice.
8. Season with salt and pepper.

Ingredients – Vanilla Carrots

• 300–350 g mini carrots
• 1 Koppert Cress vanilla bean
• 1 tsp honey or maple syrup
• 1 tbsp butter or olive oil
• 100 ml vegetable broth
• Salt and pepper to taste
• Optional: some lemon juice

Method – Vanilla Carrots

1. Wash carrots thoroughly, trim ends.
2. Split vanilla bean, scrape out seeds.
3. Melt butter (or heat oil) in a skillet.
4. Sauté carrots for 2–3 minutes.
5. Add vanilla seeds, pod, honey, salt and pepper.
6. Deglaze with vegetable broth, cover and cook 10–15 minutes until desired doneness.
7. Remove lid, reduce liquid slightly.

Chef: Philipp Burkhart - Rosenalp