The second recipe, which I can present to you together with Otto Wilde from the new book “Oberhitze”, is dedicated to what is supposed to be the German’s favorite grilled food: beef fillet. Of course there are many other cuts that are actually a little better for grilling with top heat – but I find the combination with light bacon and crispy eggs quite exciting. So rustic and exciting.
In addition to the recipe, I would add that the steaks should of course come slowly to room temperature for at least two hours beforehand. During this time I would add lots of salt to them and dry them with a kitchen towel before grilling. If you have a sous vide device in your home, you can heat the steaks in it to 54 degrees beforehand – then it works a little better or safer with the perfect core temperature.
BEEF FILLET WITH BACON JAM AND FRIED EGGS
For four persons
INGREDIENTS BACON JAM
- 200 grams of bacon
- 160 g onions
- 2 cloves of garlic
- ½ handful of flat leaf parsley
- 1 tbsp peanut oil
- 1 tbsp tomato paste
- salt and pepper
PREPARING BACON JAM
Cut the bacon into 1 cm cubes. Peel and roughly chop the onions. Peel garlic and chop finely. Roughly chop the parsley. Heat the oil in a pan and fry the bacon, onions and garlic over a medium to high heat for about 4 minutes. Add tomato paste and 150 ml water and simmer everything for 3–5 minutes until a creamy sauce is formed. Stir in parsley and season with salt and pepper.
INGREDIENTS FRIED EGGS
- 5 eggs (size M)
- 100 g of flour
- salt and pepper
- 100 g breadcrumbs
- 1 l of frying oil
PREPARING FRIED EGGS
Put 4 eggs in cold water. As soon as the water boils, boil the eggs for 3 ½ minutes, then drain, rinse and peel. Put the flour on a flat plate and season with salt and pepper.
Put breadcrumbs on a flat plate as well. Whisk the rest of the egg in a deep plate. Turn the eggs one after the other in flour, pull them through the egg mixture and turn them in the breadcrumbs. The frying oil
Heat in a saucepan to 160–170 ° C. Bake the breaded eggs in the hot oil until golden brown. Drain on kitchen paper.
- 4 beef fillet steaks
- (3–4 cm thick)
- Sea salt and pepper
The O.F.B. Preheat for 3 minutes at the highest level. Hang the drip tray filled with water under the grillage. Place the steaks on the grill and grill for 1 minute on each side at Meat-O-Meter level 3. Turn off the grill and let the steaks rest in the grill for another 2 minutes. Season with sea salt and pepper.
Serve the steaks with bacon jam and the fried eggs. Garnish with chives if you like. This goes well with mashed potatoes.