Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S03 E08 The Coast is Clear > Pepper-crusted beef with cherry tomatoes
  • img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S03 E08 The Coast is Clear > Pepper-crusted beef with cherry tomatoes
  • Pepper-crusted beef with cherry tomatoes
    1 Star2 Stars3 Stars4 Stars5 Stars (30 votes, average: 3.40 out of 5)
    Loading...Loading...
    By Tina Nordström

    Pepper-crusted beef with cherry tomatoes

    Print Friendly
    Share
    Print Friendly
    Servings: 4

    PREPARATION:

     
    • 1

      Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil and the ABSOLUT PEPPAR.

    • 2

      Rub the meat with the mixture, and leave everything to marinate in a plastic bag for a couple of hours.

    • 3

      While the meat is marinating, prepare the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.

    • 4

      Dry the meat by patting it with a paper towel, and put in a frying pan sizzling with butter and oil. Continue to fry (or cook it in the oven) until its core temperature reaches 130 Fahrenheit (55 Celsius). At that time, remove it from the heat and let it rest.

    • 5

      Cut the parsnip in small pieces and boil it soft in water with salt and pepper. Drain the parsnip and mix in the sour cream to make a purée.

    • 6

      Arrange ten salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and arrange it on the top. Add the parsnip purée. Add a couple of twists of freshly ground pepper before serving.

    Print Friendly
    This entry was posted in Episodes, Recipes by chef, S03 E08 The Coast is Clear, Tina Nordstrom and tagged , . Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

     
    • 1

      Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil and the ABSOLUT PEPPAR.

    • 2

      Rub the meat with the mixture, and leave everything to marinate in a plastic bag for a couple of hours.

    • 3

      While the meat is marinating, prepare the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.

    • 4

      Dry the meat by patting it with a paper towel, and put in a frying pan sizzling with butter and oil. Continue to fry (or cook it in the oven) until its core temperature reaches 130 Fahrenheit (55 Celsius). At that time, remove it from the heat and let it rest.

    • 5

      Cut the parsnip in small pieces and boil it soft in water with salt and pepper. Drain the parsnip and mix in the sour cream to make a purée.

    • 6

      Arrange ten salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and arrange it on the top. Add the parsnip purée. Add a couple of twists of freshly ground pepper before serving.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook