Cheese fondue reversed
Ingredients
for 2 people
• 200 g roughly equal sized pieces of
the beef tenderloin
• 60-90 g fine oat flakes
• 60g cheddar cheese
• 60 g smoked cheddar (but
everyone else does it too)
• 60 g soft cheese
• 1 tbsp horseradish, freshly grated
• 1 tbsp parsley, chopped
Spicy tomato chutney:
• 3 overripe tomatoes, diced
• 1 garlic clove, crushed
• ½ tsp smoked paprika powder
• 1 shallot, diced
• 1 shot of dark beer
preparation
First, sear the beef on a high plancha temperature, then push it to one side. Push away any excess fat with the spatula and prepare the tomato chutney on the roasting surface. To do this, sear the diced tomatoes and shallots together with the garlic, season and deglaze with a good shot of beer. Remove immediately and arrange on the plates.
Put the beef back on the same roasting spot and grate the cheese over the meat. Keep everything moving and as soon as the cheese melts a little, add the oat flakes. When the mixture starts to solidify, deglaze with beer again. As soon as the cheese and oat flakes have taken on some color, arrange everything on the tomato chutney. Top with a little horseradish and parsley.
Chris: "A starter of a completely different kind, because in this dish we use small pieces of beef, like those that are left over when trimming larger pieces. However, this one is not just dipped in cheese like in fondue, but served completely in cheese."
