and grill to your preference.
the saffron.
black pepper. Let it reduce until it is of a
sauce consistency and the vanilla can be
tasted in the sauce.
onions then season with salt and coarse
black pepper.
season. Stir fry the mushroom together
with the spinach and cocktail tomatoes
and season.
on the opposite sides of the risotto. Cut
the beef fillet into four medallions and
place two of each on the risotto and
mushroom respectively
on the one with the risotto. Finish with the
asparagus tips on top of the medallions.
served on saffron risotto and asparagus beurre
manie complemented with vanilla bean and
pinotage sauce
50 g coarse black pepper coarse
100 g risotto rice
Saffron
500 g chopped red onions
120 g asparagus
200 g mushroom
50 g cocktail tomatoes
150 g baby spinach
100 g butter
200 ml cream
200 ml Pinotage wine
100 ml white wine
1/3 of a vanilla bean